Chocolate Patisserie Creme
Chocolate Patisserie Creme
Chocolate Patisserie Creme
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Ingredients
- 540 ml milk
- 10 mL vanilla extrct
- 30 g cocoa powder
- 3 egg yolks
- 1 whole egg
- 100 g sugar
- 25 g cornflour
- ¼ tsp salt
- 170 g bittersweet chocolate
- 30 g butter softened
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Add the milk and vanilla into a saucepan. Heat the milk over medium high heat and bring it to a boil.
- While the milk is being heated, place the sugar, egg and yolks, cornflour, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth mix. Place this egg mix on a towel or napkin (to prevent it from slipping), and then set it aside until the milk comes to a boil.
- As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan, just if you were making custard.
- Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken - this should take about 2 - 5 minutes (depending on the heat level). Do NOT walk away from the pan.
- While whisking, let the custard release some bubbles (come to a boil gently). When the first bubbles break the surface, lower the heat to low and immediately add the bittersweet chocolate chips. Whisk until the chocolate is completely melted.
- Remove from the heat and add the butter. Whisk in the butter, until that too is completely mixed into the custard.
- Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
- Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
- Use as needed after the chocolate pastry cream has been chilled. You may need to whisk the pastry cream to make it smooth again before use.
Paul’sTips & Tricks
For a richer Crème Patisserie, you can substitute the whole egg with 3 egg yolks (6 egg yolks in total).
For a richer Crème Patisserie, you can substitute the whole egg with 3 egg yolks (6 egg yolks in total).
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
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Approx. 1600g
how much does this make in grams?