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Alice's Chocolate Pastry Cream
Alice's Chocolate Pastry Cream
Pastry

Alice's Chocolate Pastry Cream

5 mins
10 mins
Easy
30

This chocolatey cream is what Alice piped into her Choux Buns, for the bun recipe, see "You might also like..." below.

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  • Ingredients
  • Method

Ingredients

  • 7 medium free-range egg yolks
  • 75gm (3oz) Chelsea Caster Sugar
  • 25gm (1oz) plain flour
  • 4 tsp cornflour
  • 500ml (18fl oz) whole milk
  • 1 tsp vanilla syrup
  • Chelsea Caster sugar, for dusting
  • 200gm dark chocolate melts

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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Method

In a large mixing bowl, whisk together the eggs and Caster Sugar until they turn a pale blonde colour.
Whisk in the flour and cornflour and set aside.
Place the milk and vanilla syrup in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.
Remove the pan from the heat and let cool for 30 seconds.
Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth. Stir in 200gm dark chocolate melts.
Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming.
From the TV show Chelsea New Zealand's Hottest Home Baker.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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