Friday, January 28, 2011

Chocolate Pastry Cream

I had never made pastry cream in any other flavor than vanilla...I thought it must be too complicated...Was I wrong!!!
To make this pastry cream, just make a regular cream and add this case...chocolate!

Creme Patissiere au Chocolat

Makes about 2 cups

2 cups milk
4 large egg yolks
6 Tbsp sugar
3 Tbsp cornstarch
A pinch of salt
8 oz bittersweet chocolate
3 Tbsp butter

Bring the milk to a boil.

In the bowl of an electric mixer, whisk the egg yolks and the sugar until thick. Add the cornstarch and the salt. Mix again until well blended.

Add about half the hot milk to temper the yolks, and mix. Add the remaining milk and combine. Return the mixture to the pan and cook over medium heat, whisking constantly. Bring to first boil and keep on the heat for 1 or 2 minutes. The cream should be thick. Set aside.

Melt the chocolate over a double boiler (do not boil the water, it would cook the chocolate). When melted, let cool for a few minutes and then add to the the cream. Add the butter and mix it in until melted. Let cool completely. The custard should be smooth and silky.

If you are not going to use the cream immediately, cover with a plastic film and refrigerate.

You may may make the cream up to three days ahead. Keep refrigerated, covered with a plastic film.

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