Sugar g 1000
Cream margarine or butter g 300
Whole eggs g 300
Milk g 250
Beat with whisk sugar and eggs, add the milk and the margarine or butter in small pieces, then bring to light boiling. Let cool and add:
Cream margarine or butter g 900
Desired liqueur g 100-150
Whip in planetary at moderate speed for about 10 minutes reaching a very soft cream; a too high speed must be avoided as could cause separation. To obtain gianduia or cocoa creams, add 300-600g of MORELLINA or MORELLINA BITTER or COVERCREAM COCOA or IRCA CAO or IRCA CHOC (10-20% on the cream).