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.
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 yolks and sugar in a bowl and whisk till they’re uniformly combined.
Put the chopped chocolate in another bowl. Return the cream just to a simmer over high heat, then reduce the heat to medium-low. Pour about
Pour the hot pastry cream mixture into the bowl of chocolate, stirring and folding the chocolate into the pastry cream as it melts. Store in an airtight container in the refrigerator for up to 5 days.
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