| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 1 |
|
Pinches salt |
| 2 1/2 |
tb |
All – purpose flour |
| 1 |
ts |
Vanilla extract |
| 2 |
oz |
Semisweet chocolate |
| 1 |
tb |
Unsalted butter |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sifted confectioners' sugar |
INSTRUCTIONS
CHOCOLATE GLAZE
Combine the milk and half the sugar in a non-reactive saucepan. Whisk
once and place over medium heat to come to a boil. Meanwhile, whisk
the yolks and salt in a bowl and whisk in the remaining sugar. Sift
the flour over the yolks and mix in. When the milk boils, whisk a
third of the boiled milk into the egg mixture, whisking constantly.
Continue whisking until the cream thickens and comes to a boil.
Remove from the heat and whisk in the vanilla. Before chilling the
pastry cream, recheck the recipe in which it is used for other
ingredients to be added before the pastry cream is chilled. Pour the
cream into a heat-proof glass or stainless-steel bowl or pan. Press
plastic wrap directly against the surface of the cream. Chill
immediately. Use the pastry cream by the end of the following day.
Chocolate Glaze:
In the top of a double boiler set over simmering water melt semi-sweet
chocolate with unsalted butter. Stir in milk and vanilla and combine
the mixture well. Add gradually sifted sugar, beating and beat the
glaze until it is smooth.
Converted by MC_Buster.
Per serving: 983 Calories (kcal); 52g Total Fat; (46% calories from
fat); 19g Protein; 117g Carbohydrate; 702mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9
1/2 Fat; 7 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9403
Converted by MM_Buster v2.0n.
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