|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 24g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are some classics of the French kitchen which cannot be substituted or replaced by ready-made versions. One of these is the classic French chocolate pastry cream. If you have ever wondered why French patisseries are so loved worldwide, then pastry cream is one of the reasons. The smooth cream, whether flavored or not, is the (not so) secret ingredient.
Chocolate pastry cream can be used in profiteroles, or cream puffs, napoleons, éclairs, tarts, and genoise cake. In fact, most French cakes and pastries often include the cream. This one is especially good piped into tart shells and topped with raspberries.
This recipe uses semisweet chocolate. If you want a stronger, sharper chocolate flavor then use dark chocolate.
1 1/4 cups whole milk
2 ounces semisweet chocolate
3 large egg yolks
1/4 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons cocoa powder
1/8 teaspoon salt
2 tablespoons and 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
Steps to Make It
To melt the chocolate, break the chocolate into small pieces and place into a glass bowl. Place the bowl over a saucepan of gently simmering water. Do not let the steam get to the chocolate. Stir from time to time with a wooden (not metal) spoon.
In a small saucepan, warm the milk over low heat until it is just hot enough to steam, no more. While the milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add the melted chocolate to it and vigorously whisk until it is fully incorporated into the milk. Add half of the chocolate milk, again whisking constantly, to the egg mixture.
Add the milk and eggs back into the hot milk, continue stirring, and heat it for one to two minutes, until the custard reaches 170 F on a digital thermometer and is thick. Do not leave the cream unattended at this point; it needs your undivided attention.
Remove the cream from the heat and stir in the vanilla extract, making sure it is fully incorporated. Chill the cream completely before using for filling your pastry or tart.