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Russian · Desserts
Prague Chocolate Cream
A rich and fluffy custard buttercream with cocoa and condensed milk, perfect for filling eclairs, cakes, and tarts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
In a saucepan, whisk together the egg yolks, water, and condensed milk until smooth.
2
Place over low heat and cook, stirring constantly, until thickened (about 3-5 minutes).
3
Remove from heat at the first sign of a bubble, cover with plastic wrap pressed directly onto the surface, and let cool completely to room temperature.
4
Beat the softened butter with an electric mixer for 3–5 minutes until fluffy and pale.
5
Add the sifted cocoa powder and vanilla, and beat until smooth.
6
Gradually add the cooled custard base to the butter in small portions, continuing to beat.
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