Wednesday, April 18, 2007
This is a request for the chocolate pastry cream and this is one of the best chocolate pastry cream I've ever tried...by Pierre Herme.
500 gm. milk
4 large egg yolks
75 gm. sugar
3 Tbsp. cornflour - sifted
200 gm. bittersweet chocolate, preferably Varlhorna Guanaja - melted
2 1/2 Tbsp. unsalted butter at room temperature
(1) In a small saucepan, bring the milk to boil. Meanwhile whisk the egg yolks with sugar and cornflour in another saucepan.
(2) Very slowly drizzle the hot milk into the yolks mixture and keep stirring. Pour the rest of the liquid in a steady stream into the yolks mixture. Strain the mixture.
(3) Bring the mixture to boil - whisking energetically. Still over heat, stir in chocolate then remove from the heat and scrape the pastry into a small bowl. Stir in butter.
(4) Set the bowl into the ice-water bath and stirring frequently so that mixture remains smooth, cool the pastry cream .