Chocolate Pastry Cream
Show: Emeril LiveEpisode: Cranberry Cravings
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- Recipe categories: Dairy, Chocolate,
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By sparkinark
on December 27, 2011
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This isn't as good as his other pastry cream recipe (almond pastry cream. Make that one instead and substitute vanilla and chocolate for the almond paste.
By Icelandic Horse Mom
a, VA
on July 26, 2010
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I made this exactly as directed, except I halved everything and didn't add the vanilla until the end with the butter. Also, since I'm using it as a filling for a coconut cake, I thinned it a bit with some coconut milk. I weighed out the chocolate chips and 3 oz. turned out to be just over 1/3 cup or just under 1/2 cup. Next time I'll just use 1/2 cup. It's very chocolatey and smooth. I used fresh eggs from my hens and the mixture thickened up almost immediately when adding the yolks to the chocolate milk. I don't put plastic on hot food; I don't mind the skin. Next time if needed for a coconut cake, I'll substitute coconut milk for the milk. Even halved, it made a gracious plenty so I'll have enough to make little pudding cups with meringue made from the leftover egg whites.