Custard & Chocolate Delight
Ingredients
- CUSTARD CREAM:
- 700 ml milk
- 2 egg yolks
- 70 g all-purpose flour
- 70 g cornstarch
- 80 g sugar
- 2 teaspoons vanilla sugar
- 250 g softened butter
- 100 g dulce de leche
- CHOCOLATE CREAM:
- 300 ml heavy cream
- 200 g chocolate (I used 150 g milk chocolate and 50 g 60% dark chocolate)
- 250 g mascarpone cheese
- ADDITIONALLY:
- 300 g dulce de leche
- 40 g chopped hazelnuts
- About 250 g butter cookies
- About 110 g chocolate cookies
- TOPPING:
- 100 g milk chocolate with 60 ml heavy cream
- 80 g dulce de leche
- Hazelnuts for sprinkling
Instructions
Chocolate Cream:
Heat the heavy cream, add broken chocolate, and mix until melted. After cooling, refrigerate for 8 hours. I usually do this the evening before.
Custard Cream:
Pour 200 ml of milk into a mixer, add egg yolks and both flours. In a saucepan, pour the remaining milk, add sugars, and wait for it to boil. Reduce the heat and pour the prepared mixture into the boiling milk, stirring vigorously. Once it boils, remove from the heat. Cover with plastic wrap and let it cool.
Beat the softened butter until fluffy, gradually add cold custard while mixing.
Gradually add dulce de leche and mix again.
Mix dulce de leche with chopped hazelnuts.
Line the bottom of the pan with light cookies, then spread custard cream over them. Next, add chocolate cookies, dulce de leche with hazelnuts, and light cookies.
Beat the cooled chocolate cream until stiff peaks form, then mix with mascarpone cheese and spread over the cookies.
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