Chocolate Pastry Cream
|Semisweet chocolate||4 Ounce|
|Milk||2 1⁄4 Cup (36 tbs)|
|Egg yolks||5 Large (At Room Temperature)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon, softened|
? Place chocolate in stainless steel bowl. Set bowl over saucepan half-filled with simmering water. Check that bottom of bowl does not touch water. Adjust heat to low and let chocolate melt without stirring. When melted, remove bowl from pan and let stand on counter.
? Meanwhile, pour milk, vanilla and salt in heavy-bottomed saucepan. Bring to boning point, then remove from heat.
? Place egg yolks and sugar in bowl. Beat with electric hand mixer until well incorporated and color changes to pale yellow. Add flour and incorporate with wooden spoon.
? Pour in half of hot milk and mix quickly to incorporate. Return saucepan containing remaining milk to stove over low heat. Pour egg mixture from bowl into saucepan, whisking to incorporate.
? Cook cream over low heat until it becomes very thick; about 5 to 6 minutes. Whisk constantly. Use wooden spoon to scrape out corners of pan.
? Turn off heat. Whisk in melted chocolate, then butter. Transfer cream to bowl. Cover with sheet of waxed paper touching surface. Lift up one corner of the paper to create an air space.
? Let cream cool completely at room temperature before refrigerating.