by kirra » Sun Jul 06, 2008 10:11 pm
Chocolate Pastry Cream
This has a million and one uses, including eating straight. You can always add a little dark rum, or kaluha for an adult version.
Ingredients:
2 c milk
1/2 c sugar
dash of vanilla extract
pinch of salt
4 egg yolks
1/4 c cornstarch
1/2 lb dark chocolate, finely chopped
2 T unsalted butter
Preparation:
Combine milk, 1/4c (50g) sugar, vanilla extract, and salt in a saucepan and slowly bring to a near boil. In the meantime, whisk together egg yolks, remaining 1/4c (50g) sugar, and cornstarch.
When the milk is near boil, take off of the heat & slowly, 1/2 a cup at a time, whisk milk into egg mixture (whisking only in one direction will help prevent lumps from forming). After milk and eggs are fully incorporated, pour back into saucepan and return to medium-high heat. Whisking continuously (again, only in one direction), heat until mixture thickens, about 2 minutes.
Pour mixture into an electric mixer bowl fitted with a paddle attachment and begin to beat on low speed. 1/4 of a cup at a time, add chocolate and butter. Continue beating, a little faster now, until cooled, @ 5-10 min.
Transfer to a storage container, cover w/ wax paper so that paper is in complete contact with pastry cream (prevents skin from forming on cream.) Chill for at least 1/2 hour & up to 3 days. Whisk briefly before using. Makes about 2 1/2 c.
[b][size=150]Chocolate Pastry Cream[/size][/b]
This has a million and one uses, including eating straight. You can always add a little dark rum, or kaluha for an adult version.
[b]
Ingredients:[/b]
2 c milk
1/2 c sugar
dash of vanilla extract
pinch of salt
4 egg yolks
1/4 c cornstarch
1/2 lb dark chocolate, finely chopped
2 T unsalted butter
[b]Preparation:[/b]
Combine milk, 1/4c (50g) sugar, vanilla extract, and salt in a saucepan and slowly bring to a near boil. In the meantime, whisk together egg yolks, remaining 1/4c (50g) sugar, and cornstarch.
When the milk is near boil, take off of the heat & slowly, 1/2 a cup at a time, whisk milk into egg mixture (whisking only in one direction will help prevent lumps from forming). After milk and eggs are fully incorporated, pour back into saucepan and return to medium-high heat. Whisking continuously (again, only in one direction), heat until mixture thickens, about 2 minutes.
Pour mixture into an electric mixer bowl fitted with a paddle attachment and begin to beat on low speed. 1/4 of a cup at a time, add chocolate and butter. Continue beating, a little faster now, until cooled, @ 5-10 min.
Transfer to a storage container, cover w/ wax paper so that paper is in complete contact with pastry cream (prevents skin from forming on cream.) Chill for at least 1/2 hour & up to 3 days. Whisk briefly before using. Makes about 2 1/2 c.