Chocolate Pastry Cream Recipe
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In a medium saucepan over low-medium heat add the whole milk and espresso powder. Let cook for a couple of minutes to warm it up.
Warm the Half and Half and add Espresso powder
Step 1
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n a medium-large heatproof bowl whisk together the egg yolks, corn starch, salt, cocoa powder, and sugar.
Mix the Dry Ingredients
Step 2
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Once the half and half mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
Add Half and Half
Step 3
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Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.
Warm the Mixture
Step 4
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Take off the heat and immediately add the chopped chocolate, whisk until all of the chocolate has melted and combined with the pastry cream.
Add Chocolate
Step 5
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Add the cold cubed butter and vanilla extract whisking vigorously to combine.
Add Butter
Step 6
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Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming.
Chill Pastry Cream
Step 6
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Full Recipe Here