Chief Longwind Of The North
Certified/Certifiable
Richest Chocolate Creme Patisserie (Pastry Creme)
This is the basic recipe. It makes a very rich chocolate pastry cream that will work in a variation of Boston Creme Pie, profiteroles (cream puffs), eclairs, cream-filled pastries {Bismarks, Long Johns, etc), cake topping, and can even be served as a custard. It is thick enough to be piped into decorative accents on cakes, tortes, etc.
Ingredients:
• 2 ¼*cups*milk*
• 2*tsp*vanilla
• 2*tbsp*cocoa powder
• 3*egg yolks
• 1*egg
• ½*cup*sugar
• 2 ½*tbsp*cornstarch
• ¼*tsp*salt
• 6*oz*Lindt% cocoa chocolate bar, broken
• 2*tbsp*butter, softened*
• 3 tbs. Cocoa nibs
Pour the milk and vanilla into a heavy saucepan. Heat the milk over medium high heat until it just begins to steam.
While the milk is heating, whisk together the following in a glass, ceramic, or metal bowl until smooth and glossy: egg yolks, egg, sugar, cornstarch, cocoa powder and salt. Set it aside until the milk begins to steam.
When the milk begins starts to steam, remove the pot from the heat. Remove a a cup of the hot milk from the pan and slowly pour into the egg mix while quickly whisking to combine the hot milk and egg mixture. This is called tempering, and will allow the egg mixture to be whisked into the milk without it turning into scrambled eggs. In other words, the egg/milk mixture will thicken into a silky smooth sauce.
After you have tempered the egg, slowly drizzle it into the pot while whisking vigorously. You now have he custard base. Continue to whisk as you heat the base over medium heat until it starts to thicken . Do not overcook. The custard is done when it will coat an inserted spoon.
Bring the custard to a low boil. When bubbles just begin to pop, reduce the heat to low and immediately add the 6 oz. Of broken chocolate. Whisk until the chocolate is completely blended into the sauce. Remove the pot from the heat and whisk in the butter until smooth.
Finally, strain through a fine-mesh sieve to remove any coagulated egg. You now have a decadent and delicious Chocolate Cream Patisserie. To take this over the top, now fold in the cocoa nibs.
Pour your masterpiece into a bowl and immediately cover the surface with plastic wrap. Press the plastic wrap down to eliminate any air from the bowl, otherwise a skin will form on top of the custard.
Let the pastry cream cool to room temperature, and then place into the refrigerator for a couple hours to chill completely. When ready to use, whisk it just a bit to insure that it is creamy smooth. That’s t it. You are ready to use it as a filling, as a frosting, or just eat it from a desert cup.
Chocolate Baviarian Cream
(Chocolate Crème Bavaroise)
Bavarian Creme is pastry cream that is combined with gelatin and whipped cream to make a perfect filling for filled pastries, profiteroles, eclairs, and such. Because of the gelatin, it is stabilized. It doesn’t melt when the ambient temperature rises, and so is great for summer get-togethers, picknicks, pool parties, etc.
This version has the added richness of really good chocolate added as well.
Ingredients:
Whipped Cream:
• 1/2 cup cold water
• 2 tablespoons unflavored gelatin
• 2 cups heavy cream
• 1 tso, vanilla extract
Pastry Cream:
• 2 ¼*cups*milk*
• 2*tsp*vanilla
• 2*tbsp*cocoa powder
• 3*egg yolks
• 1*egg
• ½*cup*sugar
• 2 ½*tbsp*cornstarch
• ¼*tsp*salt
• 6*oz*Lindt 70% Cocoa chocolate bare, broken
• 2*tbsp*butter, softened*
• 3 tbs. Cocoa nibs
Combine the gelatin and water in a microwave-safe container and let sit for ten minutes. While the gelatin is softening in the water, place the heavy cream, and vanilla into a mixing bowl and use an electric mixer to whip the cream into soft peaks. Add the sugar and whip in.
Place the gelatin into the microwave and heat for two minutes on high. Remove and stir gelatin to completely dissolve in the water. While mixing the whipped cream, slowly drizzle in the gelatin.
When both the gelatin and pastry cream are room temperature, fold the two mixtures together until they are completely combined. Fold in the cocoa nibs.
Enjoy
.
Seeeeya; Chief Longwind of the North
This is the basic recipe. It makes a very rich chocolate pastry cream that will work in a variation of Boston Creme Pie, profiteroles (cream puffs), eclairs, cream-filled pastries {Bismarks, Long Johns, etc), cake topping, and can even be served as a custard. It is thick enough to be piped into decorative accents on cakes, tortes, etc.
Ingredients:
• 2 ¼*cups*milk*
• 2*tsp*vanilla
• 2*tbsp*cocoa powder
• 3*egg yolks
• 1*egg
• ½*cup*sugar
• 2 ½*tbsp*cornstarch
• ¼*tsp*salt
• 6*oz*Lindt% cocoa chocolate bar, broken
• 2*tbsp*butter, softened*
• 3 tbs. Cocoa nibs
Pour the milk and vanilla into a heavy saucepan. Heat the milk over medium high heat until it just begins to steam.
While the milk is heating, whisk together the following in a glass, ceramic, or metal bowl until smooth and glossy: egg yolks, egg, sugar, cornstarch, cocoa powder and salt. Set it aside until the milk begins to steam.
When the milk begins starts to steam, remove the pot from the heat. Remove a a cup of the hot milk from the pan and slowly pour into the egg mix while quickly whisking to combine the hot milk and egg mixture. This is called tempering, and will allow the egg mixture to be whisked into the milk without it turning into scrambled eggs. In other words, the egg/milk mixture will thicken into a silky smooth sauce.
After you have tempered the egg, slowly drizzle it into the pot while whisking vigorously. You now have he custard base. Continue to whisk as you heat the base over medium heat until it starts to thicken . Do not overcook. The custard is done when it will coat an inserted spoon.
Bring the custard to a low boil. When bubbles just begin to pop, reduce the heat to low and immediately add the 6 oz. Of broken chocolate. Whisk until the chocolate is completely blended into the sauce. Remove the pot from the heat and whisk in the butter until smooth.
Finally, strain through a fine-mesh sieve to remove any coagulated egg. You now have a decadent and delicious Chocolate Cream Patisserie. To take this over the top, now fold in the cocoa nibs.
Pour your masterpiece into a bowl and immediately cover the surface with plastic wrap. Press the plastic wrap down to eliminate any air from the bowl, otherwise a skin will form on top of the custard.
Let the pastry cream cool to room temperature, and then place into the refrigerator for a couple hours to chill completely. When ready to use, whisk it just a bit to insure that it is creamy smooth. That’s t it. You are ready to use it as a filling, as a frosting, or just eat it from a desert cup.
Chocolate Baviarian Cream
(Chocolate Crème Bavaroise)
Bavarian Creme is pastry cream that is combined with gelatin and whipped cream to make a perfect filling for filled pastries, profiteroles, eclairs, and such. Because of the gelatin, it is stabilized. It doesn’t melt when the ambient temperature rises, and so is great for summer get-togethers, picknicks, pool parties, etc.
This version has the added richness of really good chocolate added as well.
Ingredients:
Whipped Cream:
• 1/2 cup cold water
• 2 tablespoons unflavored gelatin
• 2 cups heavy cream
• 1 tso, vanilla extract
Pastry Cream:
• 2 ¼*cups*milk*
• 2*tsp*vanilla
• 2*tbsp*cocoa powder
• 3*egg yolks
• 1*egg
• ½*cup*sugar
• 2 ½*tbsp*cornstarch
• ¼*tsp*salt
• 6*oz*Lindt 70% Cocoa chocolate bare, broken
• 2*tbsp*butter, softened*
• 3 tbs. Cocoa nibs
Combine the gelatin and water in a microwave-safe container and let sit for ten minutes. While the gelatin is softening in the water, place the heavy cream, and vanilla into a mixing bowl and use an electric mixer to whip the cream into soft peaks. Add the sugar and whip in.
Place the gelatin into the microwave and heat for two minutes on high. Remove and stir gelatin to completely dissolve in the water. While mixing the whipped cream, slowly drizzle in the gelatin.
When both the gelatin and pastry cream are room temperature, fold the two mixtures together until they are completely combined. Fold in the cocoa nibs.
Enjoy
.Seeeeya; Chief Longwind of the North
