Parisian Cream
Use: as classic torte filling
Ingrediënten
- 1 cup 250 ml Heavy cream
- 9 oz 250 g Dark couverture chocolate or cooking chocolate
Instructies
- Boil the heavy cream, dissolve the chocolate in it, and let cool.
- Before it hardens completely, beat in a stand mixer until creamy, then use as desired.
Notes / Tips / Wine Advice:
Parisian cream can be stored for a while in the refrigerator. Before using, it must be warmed slightly in a water bath and then beaten again.
An Eiffel Tower of Chocolate Cream
Parisian crème doesn’t get its name from a confectioner, but rather from a man who is famous for steel instead of snacks. We are talking about Alexandre Gustave Eiffel (1832–1923), whose tower, built for the World’s Fair in Paris 1889, gave many confectioners the same idea: to create the shape of the Eiffel Tower on a pâte brisée base and pour chocolate over the whole thing. The chocolate cream used has been called Parisian cream ever sense.--------------------------------------------------------------------------------------------------
