Cocoa creams

Cocoa Cremes - a refined and delicious dessert

Cocoa cremes is a dessert that combines the creamy taste of a fine custard with the fluffy texture of meringue, all nestled between layers of delicate pastry. This recipe is perfect for special occasions, as well as for delighting your family during a regular meal. I will provide you with a detailed recipe filled with useful tips to ensure you achieve perfect results every time. Let’s embark on our culinary journey!

Preparation time: 40 minutes
Chilling time: at least 4 hours (preferably overnight)
Servings: 12-14 servings

Ingredients

- 2 sheets of pastry (you can opt for store-bought or try making them at home)
- 5 whole eggs
- 1.5 liters of milk (use whole milk for a richer custard)
- 100 g cornstarch (or 150 g all-purpose flour)
- 1 vanilla extract (for a fragrant flavor)
- 200 g sugar (you can adjust the amount to your taste)
- 20 g gelatin granules (make sure it's of good quality)
- 20 g cocoa powder (for an intense chocolate flavor)
- Powdered sugar flavored with vanilla (for decoration)

A Brief History

Cremes is a traditional dessert cherished in many cultures, with deep roots in culinary history. It is often associated with festive occasions and family gatherings, featuring a light texture and delicate taste. The cocoa variation adds an extra layer of flavor, transforming this classic dessert into a modern delicacy.

Step by step - Preparing cocoa cremes

1. Preparing the custard

Start by separating the egg yolks from the whites. In a large bowl, beat the yolks with 100 g of sugar and the vanilla extract until the mixture becomes a light-colored custard. It's important to achieve a smooth texture, so take your time!

2. Adding the cornstarch

Add the cornstarch to the yolk mixture, mixing well to avoid lumps. This step is essential for obtaining a smooth custard.

3. Thinning with milk

Gradually add the milk while continuing to mix. It's important to add the milk slowly to avoid altering the custard's texture. Once the mixture is well combined, transfer it to a saucepan and place it over medium heat.

4. Thickening the custard

Constantly stir the milk custard to prevent it from sticking to the bottom of the saucepan. Keep stirring until the custard begins to thicken. This step may take a few minutes, but patience is key! Once the custard is thick enough, remove it from the heat and let it cool slightly. Cover it with plastic wrap to prevent a skin from forming.

5. Preparing the gelatin

While the custard cools, hydrate the gelatin in 6 tablespoons of cold water. Let it swell for about 5-10 minutes. After that, heat the gelatin in a double boiler to dissolve it completely.

6. Beating the egg whites

In a separate bowl, beat the egg whites until foamy with the remaining sugar (100 g). It is essential to achieve a firm foam, which will give your custard a fluffy texture. When the egg whites are ready, add the dissolved gelatin to the warm custard and mix well.

7. Combining the foam with the custard

Once the custard has cooled slightly, add the egg white foam, one tablespoon at a time, gently folding it in with a spatula. This step will incorporate air and lightness into the custard, giving it a velvety texture.

8. Assembling the dessert

In a suitable baking dish for the pastry sheets, place the first sheet. Pour one-third of the prepared custard over it, smoothing it out with a spatula.

9. Cocoa custard

Mix the remaining custard with 20 g of cocoa powder until well combined. Use a spoon to add the cocoa custard on top of the white custard randomly, creating a marbled effect.

10. Finalizing

Place the second sheet of pastry on top and gently press it down to adhere to the custard. Sprinkle the powdered sugar flavored with vanilla on top for an elegant finish. Cover everything with plastic wrap and refrigerate to chill completely, preferably until the next day.

Serving and Pairings

When you are ready to serve the cocoa cremes, cut it into equal-sized portions. This dessert pairs wonderfully with a fragrant coffee or herbal tea. You can also accompany each serving with a fruit sauce or a dollop of whipped cream for an extra touch of flavor.

Useful Tips

- Gelatin: Make sure the gelatin is well-hydrated and dissolved to avoid any crystals in your custard.
- Cornstarch: If you choose to use all-purpose flour, the taste will be slightly different, but the texture will still be pleasant.
- Sugar: Adjust the amount of sugar according to your preferences, but remember that the custard will become sweeter as it cools.
- Vegan option: You can experiment with plant-based milk and an egg substitute to create a vegan version of this delicious dessert.

Frequently Asked Questions

1. Can I use other flavors?
Absolutely! You can add almond or orange extract to give the custard a different taste.

2. How can I store the cremes?
It’s best to keep the cremes in the refrigerator, covered, for 3-4 days. The flavor will improve as it chills.

3. Is it possible to make the custard without gelatin?
Yes, you can use an alternative thickening agent, but the texture will be different.

With this detailed cocoa cremes recipe, you are on your way to creating a dessert that will impress anyone. Patience and attention to detail are the keys to achieving perfect results. Happy cooking!