Ingredients: Pastry cream - sugar free
945 g3.6% full cream milk
190 gegg yolks
35 gcorn starch
Preparation: Pastry cream - sugar free
Mix the egg yolks with the maltitol and add the corn starch.
Bring milk and isomalt to a boil. Temper the egg yolk mixture with it. Bring the whole to a boil again.
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.