| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Egg yolks |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Unsweetened cocoa powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
|
|
A; (3-ounce) bar |
|
|
; fine-quality |
|
|
; bittersweet |
|
|
; chocolate (not |
|
|
; unsweetened), |
|
|
; broken into pieces |
| 2 |
tb |
Unsalted butter; cut into bits and |
|
|
; softened |
INSTRUCTIONS
In a heatproof bowl whisk together yolks, sugar, cornstarch, cocoa
powder, and salt (mixture will be very stiff). In a heavy saucepan
bring milk just to a boil over moderate heat and in a stream add 1/4
cup to egg mixture, whisking until smooth, and whisk in remaining 3/4
cup milk. Transfer egg mixture to pan and bring to a boil, whisking
(mixture will look curdled but will become smooth as whisked). Boil
pastry cream, whisking vigorously, 1 minute and remove from heat.
Stir in chocolate and butter, stirring until melted and combined
well. Transfer hot pastry cream to a heatproof bowl and chill,
surface covered with plastic wrap, until cold, about 2 hours. Pastry
cream may be made 2 days ahead and chilled, covered.
Makes about 1 cup.
Gourmet December 1994
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