Chocolate Pastry Cream for Chocolate Cream Pie

 Procedure

  1. Warm the milk and 1/2 sugar (just until steamy)
  2. Mix the starch with sugar 2
  3. In the meantime, whisk the egg + 2 yolks and starch sugar mix
  4. Pour a bit of hot milk into eggs to temper them. Stir for a few seconds
  5. Add some more milk (up t0 3/4 )(avoid shocking the eggs) and stir
  6. Return the mix to the pot and keep whisking
  7. Cook for a couple of minutes when bubbling to cook starch
  8. Chocolate can be added first as it will take longer to melt
  9. Once is melted, add butter and mixx until dissolved
  10. The mix can me poured right away into the pie shell. Don't let it cool down or ir will be hard to pour and even out
  11. Drop the pie lightly onto the table no more than 3 times
  12. Cover the pie with wrap to prevent a skin and reserve in fridge






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