Chocolate pastry cream (steps 51 to 66):
1/4 liter of whole milk
1 egg yolk
50g of powdered sugar
25 g of cream powder
50g of butter
75g of 66% Caribbean dark chocolate beans
Icing (step 93):
100g of 66% Caribbean dark chocolate beans
1 g of Mycryo cocoa butter
Finishing (steps 94 to 96):
