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Chocolate pastry cream, extremely delicious!

This is the only chocolate pastry cream I am going to make from now on, it has a rich chocolate flavor and can be used in numerous delicious desserts.

This recipe is from Bruno Albouze from The Real Deal Kitchen, a chef that I’m following on YouTube, here’s a link to his method, click here.

If there’s no children around, you can enhance its flavor with the liquor of your choice, Bayley’s, Kalua, Grand Marnier, etc.

Pastry cream is a custard that is mainly used as a filling for cream puffs, or fruit tarts, muffins and all kinds of pastries.

I have used this recipe to fill my chocolate cream puffs, here is a link to the recipe, click here

  • About 3 cups
  • Easy
  • 0 h 40

Recipe :

Ingredient:

Chocolate mixture:

1/2 cup (125 ml) milk

1.4 oz. (40 g) unsweetened cocoa powder

4.3 oz. (130 g.) dark chocolate 58 à 64 %, cut in small pieces

Pastry cream:

2 cups (500 ml) milk

1 vanilla bean or 1 tsp pure vanilla extract

5 egg yolks

1/4 cup + 1 tbsp (60 g.) granulated sugar

1.4 oz. (40 g.) cornstarch

1 à 2 tbsp liqueur (optional)

Chocolate mixture:

Make the chocolate mixture

Into a medium bowl, add chocolate and cocoa

Bring the milk to boil and pour on chocolate and cocoa, stir until smooth, set aside

Pastry cream:

Into a medium sized saucepan, bring milk and vanilla to boil

Meanwhile, in a medium-sized bowl, whisk egg yolks and sugar, add the cornstarch, whisk until smooth

When milk is boiling, pour about 1/3 into egg mixture, whisking constantly to prevent curdling

Then pour the egg mixture back into the saucepan with the milk and cook over medium heat, whisking constantly until it thickens

Remove from heat and add the chocolate mixture, whisk until fully incorporated

Drain pastry cream through a sieve over a medium bowl and immediately cover on contact with plastic wrap (lay the plastic wrap right onto the surface of custard) to prevent a skin from forming

Let cool at room temperature

This custard can be stored in the refrigerator up to 3 days, once chilled, whisk vigorously before using, add the liquor of your choice if desired

Enjoy!

Original recipe from Bruno Albouze from The Real Deal Kitchen, here’s a link to his method, click here.

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