Chocolate Pastry Cream
Decadently thick and creamy, this chocolate pastry cream is perfect for layering, piping, or just enjoying by the spoonful.
Foto: Once Upon a ChefBahan-bahan
- 2 cups whole milk ()
- ½ cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into ½-inch cubes
- 2 teaspoons vanilla extract
- 1 tablespoon rum or coffee liqueur (optional)
Langkah-langkah
In a medium saucepan, heat the milk over medium heat until steaming (do not boil).
In a medium bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 2 to 3 minutes.
Remove from heat and whisk in the chopped chocolate, butter, and vanilla extract (plus rum or coffee liqueur, if using), stirring until smooth.
Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate until fully chilled before using, 2 to 3 hours. Whisk before using to restore its creamy texture.
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