Sour cream and custard with white chocolate

1 . Stage

In a saucepan with a thick bottom, mix together the sour cream (I use 25%, but you can also use 20%), yolks, sugar, and starch.

2 . Stage

Put the pot on a fire just above the minimum and stirring heat the mixture. At first, the mixture will become more fluid

3 . Stage

The mass will thicken as it heats up. Stir the mass with a whisk to prevent the cream from sticking and curdling. Bring to the first bubbles and remove from the heat.

4 . Stage

Add the chocolate and butter to the hot cream. Stir. Transfer to another bowl, cover with cling film and leave to cool to room temperature. Often the cream will cut off the butter...and become uneven, but that's okay! We put the cream in the freezer for 15-20 minutes (after the cream has cooled to room temperature, of course!)

5 . Stage

Next, take the cream out of the freezer and add the cognac and beat at high speed with a mixer until smooth and homogeneous! If desired, you can add vanilla! I do not do that in this cream, as I apply it to the spice dough!

6 . Stage

This is how smooth and fluffy the cream turns out! Put it in the fridge for 30 minutes.

7 . Stage

Next, fill a pastry bag and apply the cream in the desired products!