What Color Goes With Glidden Honey Beige

Chinese chocolate-based Chinese

The Chinese Taste Buds and Pupils had so much success last week that I had to furnish it !

But this time the pins have decided to trim: custard and chocolate chips!

So I did the same mixture as for Chinese praline but I replaced the beaten egg, sugar and praline by: a layer of custard and a layer of chips chocolate.

For the custard:

1 / 4 liter milk

50 gr sugar 12 gr of

wholefome

15 gr cornstarch 2 egg yolks

1 / 2 vanilla bean

Heat the milk with sugar and vanilla (pod open, seeds scraped and placed in milk). Whisk the yolks with the flour and cornstarch. When milk is hot, pour over the yolks and return to heat, whisking. Stop cooking when cream is thick enough.

Cool.

and this is the result