Michael Ruhlman

Chocolate Pastry Cream

Preparation info
  • Makes about

    3 cups

    • Difficulty

      Easy

Appears in
From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
From Scratch

By Michael Ruhlman

Published 2019

  • About

The principle used to make a ganache, in which hot cream melts and then combines with chocolate, also works with a custard to make chocolate pastry cream.

Ingredients

  • 2 cups/480 milliliters half-and-half
  • 1 vanilla bean

Method

Pour the half-and-half into a small saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan; add the scraped pod. Bring to a simmer over high heat, then remove from the heat and allow the pod to steep for 20 to 30 minutes. Remove the pod halves and discard them (or put them in your sugar bowl to perfume your sugar). Add the vanilla extract.

Combine the yolk