Ingredients
- 1 lt whole milk
- 180 g honey
- 4 medium bio eggs
- 80 g cornstarch
- 200 g ION patisserie classic couverture
- 1 vanilla vial
- zest of 1 orange
Method
Place a pot over medium heat, and add the milk along with honey.
Then, place into a bowl the eggs and cornstarch, and stir well with a hand whisk until it forms into a smooth mixture with no lumps.
Just before the milk comes to a boil, remove from heat and pour it gradually into the egg mixture. Whisk vigorously.
Once you pour approximately half of the amount of milk into the egg mixture, place the pot with the remaining milk back on the stove. Then, place over the pot a strainer and pour through this, the egg/milk mixture. Stir with a hand whisk, over medium heat, until the mixture turns into a firm cream.
Next, remove the pot from heat, and add the vanilla, chocolate couverture, and orange zest. Keep whisking, until the mixture forms into a velvety cream. Stir approximately every 30 seconds, until the cream slightly cools.
In case you prefer to enjoy the cream plain, divide it into equal small bowls and refrigerate.
In case you want to add the cream as a filling in sweets (for instance mille-feuille, tarts, etc.), then place the cream into a bowl and cover with a plastic wrap that is touching the entire surface of the cream. Refrigerate until chill.
When the cream is cool enough, stir it in the mixer, using the paddle attachment, at medium speed, or with a hand whisk. Stir, until it gets a velvety and soft texture.
Finally, the cream is ready to be used in your sweets.
