Chocolate Pastry Cream Recipe
A versatile thick rich chocolate cream that can be used as a chocolate frosting, chocolate decoration or filling. Easily flavored with spirits or fruit puree. Let your imagination fly and try it out this Easter brunch.
2 cups whole milk
4 large egg yolks
7 tablespoons sugar
3 tablespoons sifted corn starch
3 tablespoons salted butter (high fat butter with low moisture content)
TOOLS NEEDED: Saucepan, whisk, fine mesh strainer, 2 medium glass bowls, large glass bowl filled with ice water
1) Bring milk to a slight simmer/boil in a saucepan, reduce heat.
2) Temper the egg yolks: whisk yolks, sugar and cornstarch together in a glass bowl. Slowly drizzle about a quarter of the hot milk into the egg mixture and whisk the whole time. Then slowly pour the rest of the milk as a stream into the egg mixture while continually whisking.
3) Strain the entire mixture back into the saucepan and continue to whisk. Bring the mixture to a boil and whisk intensely for about 2 minutes while still keeping mixture over the heat.
4) Slowly add in the organic dark chocolate and whisk. Remove the saucepan from the heat once you have a smooth mixture.
5) Take the chocolate mixture and scrape into a glass bowl.
6) Take the glass bowl and set into a larger bowl that is filled with ice water.
7) Stir in butter and mix well while the bowl is in the ice water bath.
8) Allow the pastry cream to cool to 62F and then it is ready to pipe, fill or eat straight on toast! :) You'll know it is at 62F by the thickness and consistency.
Pastry cream is best stored in the refrigerator tightly sealed up to 2 days.