John Myers
Basics – Mocca Cream to Fill
The perfect basics – mocca cream to fill recipe with a picture and simple step-by-step instructions.
- 400 ml Milk
- 2 piece Egg yolk
- 50 g Food starch
- 50 g Vanilla sugar, own production
- 15 g Instant espresso powder
- 250 g Butter
- Slowly heat 1,300 ml milk in a suitable saucepan while stirring.
- In the meantime, mix 100 ml milk, egg yolk, instant coffee, sugar and cornstarch well.
- When the milk boils, pull the pot off the stove briefly and stir in the mixed mixture quickly with the whisk, then put it back on the stove and leave it on, but keep stirring until the cream begins to thicken.
- So that it doesn’t skin, I put the mixture in a mixing bowl and let it beat cold with the whisk on the lowest level.
- Now whip the butter at room temperature well with the whisk until it is white, then add the cooled cream and keep beating until the whole thing is a homogeneous cream. Now you can process the mocha cream further.
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