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Filling: Chocolate Pastry Cream

Source of Recipe

Emeril Lagasse


List of Ingredients


1 quart milk
2 cups granulated sugar
6 ounces semi-sweet chocolate chips
1 teaspoon pure vanilla extract
10 large egg yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 tablespoons butter


Recipe


Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours