Guanaja Chocolate Filling and Eggless Dulcey Cream

Heat together the milk, glucose, invert sugar and Gelcrem Hot.
Bring the mixture to the boil so it takes on the same texture as a béchamel sauce.
Combine with the chocolate and mix using an immersion blender so the texture becomes completely smooth.
Store in the refrigerator and put in piping bags so that you can use it to fill biscuits or pastries.

Mix the Gelcrem Hot with the milk and cream.
Add the vanilla and bring the mixture to the boil, as you would for a pastry cream.
Combine the boiling cream with the chocolate and mix using an immersion blender until completely smooth.
Pour into a blind-baked tart case.
Cook at 340°F (170°C) for 30-40 minutes.