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Tuesday, January 31, 2012

Chocolate Pastry Cream

Chocolate Pastry Cream
From around my french table.

2 C whole milk
4 lg egg yolks
6 Tb sugar
3 Tb cornstarch, sifted
pinch salt
7 oz bittersweet chocolate, melted
2 1/2 Tb butter, cut into bits at room temperature

Bring milk to a boilin a small suacepan.

In a med, heavy-bottomed saucepan, whisk yolks with sugar, cornstarch, and salt until thick and well belnded.

While continuing to whisk, drizzle in about 1/4C of the hot milk to temper the yolks.  Then, still whisking, add the remainder of the milk in a steady stream.  Put the pan over med heat and bring to a boil while whisking briskly and thoroughly.  Keep at a boil for 1-2 minutes while whisking, then remove the pan from heat.

Whisk in melted chocolate and let stand 5 minutes.  Then whisk in bits of butter, stirring until fully incorporated and custard is smooth and silky.  Scrape cream into a bowl.  Press plastic wrap against surface and refrigerate until chilled.

(You can chill this in about 20 minutes if you put into a larger bowl filled with ice water and stir custard occasionally.)

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