Pastry cream is a basic preparation for many desserts. Tart bases, eclair fillings, cake fillings - the list goes on and on. There are many different formulas, but this one is my favorite because it's consistent and I love the brown sugar flavor. If you add about 3 oz. of metlted chocolate to this you will have chocolate pastry cream.
A rich and dense recipe for filling eclairs, fruit tart. Pastry cream may be varied with other flavours such as Rum, Brandy, Tia maria, Passion fruit, orange, lemon, whisky, praline. To make chocolate pastry cream add 50g cocoa to the milk.
Ingredients: THE PASTA DOUGH: 1 1/2 cups all-purpose flour 1/4 cup cocoa powder, plus more for dusting 3 tablespoons sugar Pinch of salt 3 large eggs THE CHOCOLATE PASTRY CREAM FILLING: 3 cups milk 1 vanilla bean, split lengthwise 1/2 cup sugar 5 ...
This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.
Rich chocolate pastry cream fills a flaky crust for an easy-but-elegant final course. Start with Pepperidge Farm(R) Puff Pastry Sheets to make this dessert foolproof, and garnish each serving with fresh berries.