20 min - Part two of our choux series! Here is how to make a delicious and smooth chocolate crème pâtissière. Enjoy!
You can use this crème pâtissière to fill your choux, of course! But it will be perfect in every recipe that uses a crème pâtissière!
Ingredients:
For the "pure" crème pâtissière:
15 grams of corn starch
40 grams of granulated sugar
175 grams of whole milk (I used 85 grams of 2% milk and 90 grams of heavy cream)
2 egg yolks
18 grams of butter
5 grams of cocoa powder (use the nice stuff here! No added sugar or anything, plain cacao powder. Here is a link to buy some, don't worry, you can keep it long, almost forever in fact!)
For the ganache part:
50 grams of heavy cream
50 grams of chocolate
The Video:
The Step by Step Guide:
1. Making the "pure" Crème Pâtissière
Put your milk in a saucepan and bring it to a simmer
Whisk the egg yolks with the sugar and the corn starch (no need to go hard here, just combine them!)
Pour your hot milk on your egg/sugar/corn starch mixture and stir quickly (stir quickly because you don't want your yolks to cook in the hot milk!)
Pour your liquidy mixture back in the saucepan and hit it up while stirring continuously.
Once very thick, place your crème pâtissière in a bowl and add the cocoa powder. Once homogeneous, add the butter (cut in small pieces) and let it melt in the hot crème pâtissière while stirring.
Once homogeneous, cover with a plastic wrap and place it the fridge.
2. Making the Ganache
Bring your cream to a boil
Pour the hot cream on the chocolate (pistols or cut in small pieces)
Stir until the chocolate is fully molten, you have your ganache!
3. The Twist, the Magic, the Crème Pâtissière
Incorporate the ganache in the crème pâtissière
It should be smooth. If it is not, don't worry! Just mix it with a hand mixer and it will be perfect!
Once homogeneous and smooth, place your crème pâtissière in the fridge
Take it out of the fridge 5 minutes before using it to whisk it for 30 seconds to a minute.
You now have the perfect chocolate crème pâtissière!
Bon appétit!
Passionately yours,
Anton
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