Chocolate Orange Pastry Cream
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Directions
Ingredients
- 3 cups whole milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup cornstarch
- 1 Tablespoon all-purpose flour
- 4 large egg yolks
- ¼ cup unsalted butter
- 1 cup bittersweet chocolate, chopped
- 1 cup heavy cream, whipped to soft peaks
- 3 Tablespoons Grand Marnier liqueur
Directions
Promotions
Recipe used to make Bûche de Noël
- In a small saucepan, stir together 2 ½ cups of the milk, sugar, salt and vanilla. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- In a separate bowl, whisk the cornstarch, flour and egg yolks with the remaining ½ cup milk.
- Whisk some of the hot milk mixture with the yolks to temper them. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help to prevent lumps later on. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
- Remove from the heat and strain through a fine sieve. Stir in the butter. Stir in the chopped chocolate, stirring until melted and the mixture is smooth. Top the pastry cream with a piece of plastic wrap, making sure it touches the surface so it doesn’t develop a skin. Refrigerate until cool.
- To complete, fold the whipped cream and Grand Marnier into the cooled pastry cream.
