Chocolate Orange Pastry Cream
I started this recipe with one that claimed it would survive freezing - an essential characteristic when I had 5 cakes to make for 1 event. It uses gelatin in place of cornstarch or flour as the final thickener, which doesn't break down when frozen, and keeps the pastry cream firm at room temperature. Then I added chocolate and orange flavor. And of course I didn't write down exactly what I added, but here's my best guess:
This makes about 1 cup - I think I doubled the recipe, but I had quite a bit left and I had a 4 layer 9-inch cake, so for a two to three layer cake, this should be the right amount.
1 1/2 tsp. gelatin
2 tsp. cold water
1 1/3 c. milk, very hot
4 egg yolks
1/4 - 1/2 c. sugar (50-100 grams, 1.75-3 1/2 oz)
3 Tbs. unsweetened cocoa powder
1/4 c. flour (35 grams, 1 oz)
1/2 tsp. vanilla
1/8 tsp. salt
3 oz. bittersweet chocolate, chopped
2 Tbs. butter, cut in bits and softened
orange zest from 3 oranges
a few drops of sweet orange essential oil (opt)
Soften the gelatin in the water and set aside.
Add the orange peel to the milk.
Whisk the egg yolks and sugar together in saucepan. Whisk in the flour and cocoa. Add the milk slowly, whisking well and scraping the corners of the pan with a rubber spatula to make sure everything is incorporated. Place over medium heat and bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly.
Remove from the heat and add the vanilla. Tear the dissolved gelatin into small pieces and stir into the hot liquid and stir until blended. Sir in the chocolate and butter. Add essential oil if desired.
Strain out the orange zest, pour into a storage container, cover the surface with plastic wrap, and refrigerate overnight to chill.
(If you want a lighter pastry cream, you can fold in 1/2 cup heavy whipping cream that has been whipped to a medium peak.)
This made a very firm pastry cream. A little softer might have been nice (maybe increase the milk by 2 Tbs.), but it made for a very sturdy cake.
No comments:
Post a Comment