Ingredients for - Sour cream and custard with white chocolate
How to cook deliciously - 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!
