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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Chocolate pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. This one is especially good piped into tart shells and topped with raspberries and try an extraordinary whip cream topping. Read more . Finally, try drizzling the combination of a raspberry sauce and chocolate sauce, sparingly of course. Ingredients:
1 1/4 cups whole milk |
2 oz. semi-sweet, melted |
3 egg yolks |
1/4 cup granulated sugar |
1 tablespoon all-purpose flour |
1 1/2 teaspoons cocoa powder |
2 tablespoons plus 2 teaspoons cornstarch |
1 teaspoon pure vanilla extract |
Directions:
1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth.
2. Once the milk is steaming, add the melted chocolate to it and whisk until it is fully incorporated into the milk. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
3. This chocolate pastry cream recipe makes approximately 2 cups flavored cream.
4. (if you like this sort of recipe, then visit under French Pastries)
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