[ Chocolate flavor ]
Egg yolk - 2 pieces
Sugar - 30gm
Corn starch - 15gm
Milk - 180cc
Dark Chocolate - 50gm
Fresh cream - 30cc
用料
| pastry cream base | |
| egg yolk | 1 |
| sugar (15 g) | 1 tbsp + 1/2 tsp |
| sugar added from short in ganache | 1/4 tsp |
| cornstarch (7.5 g) | 1 tbsp |
| milk (90 ml) | 3/4 cup + 0.519 tbsp |
| ganache | |
| dark chocolate (25 g = .88 oz) | |
| unsweetened choc | .75 oz |
| sugar | 2 tbsp |
| heavy cream (15 cc) | 1 tbsp |
chocolate pastry cream的做法
ganache --------------
heat up cream (till the edge of the pot bubbles) and add in chocolate, stir well to make ganachebase ------------
mix egg yolk and sugar till lighter colored
add in cornstarch and mix wellheat up milk and then pour in the batter
mix well and pour back to the saucepotheat up sauce pot and stir
when thickens, turn to low heat
keep stirring till the batter bubbles -- it means it's fully cooked
keep stirring and continue the process till smooth and shinyadd ganache to the base and mix well
cocoa powder version
![chocolate pastry cream的做法步骤图 第2张]( "chocolate pastry cream的做法步骤图 第2张")
小贴士
dutch processed black cocoa powder version (a bit too thick)
- saucepot
sugar: 2 tbsp
cocoa powder: 2 tbsp + 3/4 tsp
milk: 3/4 cup + 1/2 tbsp
butter: 3/4 tbsp
heavy cream: 1tbsp
- yolk mixing bowl
egg yolk: 1
sugar: 1 tbsp + 3/4 tsp
cornstarch: 1 tbsp
* 1 oz unsweetened chocolate bar = 3 tbsp cocoa powder + 1 tbsp butter