How to make
Beat the yolks first with a fork.
Melt the sugar, water, chocolate and cocoa in a water bath or on a low heat - the mixture should boil and homogenize.
Remove from the heat and add the egg yolks while beating continuously.
By beating with the yolks, the cream thickens. Allow it to cool completely, by beating occasionally.
Beat the soft butter to a fluffy cream with the mixer.
Start adding to it the cooled chocolate cream and mix until everything is well mixed.
Store the cream in the refrigerator until it is time to use it. It is suitable for cakes and pastries.
The Garash Cream is ready.
