Milk chocolate and nut custard

Recipe of Francesco Boccia
World Pastry Champion

With a stable, creamy texture, melting on the palate.

POWERED BY

Gelecta product

Ingredients

  • 190 gmilk
  • 370 gcream
  • 55 g egg yolk
  • 90 g peanut paste
  • 7 gGELECTA
  • 55 gdextrose
  • 190 g milk couverture 42%
  • 2 gsalt
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Milk chocolate and nut custard
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