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Chocolate Pastry Cream
(Crème Pâtissière au
Chocolat)
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Pastries>Desserts |
| Yield: |
1 quart |
| Ingredients |
Amount |
Method |
| Flour |
2 oz. |
Combine flour, sugar, salt, butter and eggs
in a mixing bowl and work well with
a whip.
Reserve.
Split vanilla bean and add to milk in saucepan.
Place milk over medium heat and heat to boiling
point. Remove from heat immediately. Let
cool for 15- 20 minutes.
Slowly incorporate milk to flour mixture,
a small amount at a time, stirring
constantly.
Place mixture back on heat and bring
up to
boiling, stirring constantly. Boil
for 3-4
minutes.
Remove pod and transfer to stainless steel
container set in ice bath. Add chocolate
(which has been chopped up) while cream is
still hot. Allow to cool, stirring on occasion. |
| Sugar |
6 oz. |
| Salt |
pinch |
| Butter |
1/2 oz. |
| Eggs |
4 each |
| Vanilla Bean |
1 pod |
| Milk |
2 cups |
| Cooking Chocolate |
18 oz. |
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| Chef's Tips: |
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- Pastry Cream can be kept for 24 hours under
refrigeration.
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