Chocolate Facts
Swiss confiseur Jules Sechaud of Montreux introduced a process for manufacturing filled chocolates in 1913.

Vanilla Pastry Cream (Crème Pâtissière à la Vanille)
from the French Culinary Institute's Salute to Healthy Cooking

This light pastry cream is delicious as a dessert filling or sauce. To make chocolate pastry cream, simply grate 1 ounce of semisweet chocolate into the hot mixture and stir to combine.

2 tablespoons cornstarch
1 cup 1% low-fat milk
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar

Place the cornstarch in a small nonstick saucepan. Whisk in 1/4 cup of the milk until smooth. Whisk in the remaining 3/4 cup milk. Scrape the seeds from the vanilla bean into the saucepan, then add the bean. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for 1 minute. Remove from the heat.
In a small bowl, beat together the egg, egg yolk, and sugar. Beating constantly add a small amount of the milk mixture to the egg mixture to temper it. Beating constantly, add the egg mixture to the milk mixture in the saucepan.
Cook over low heat, stirring constantly , for 1 minute, or until the mixture has thickened. Strain through a very fine sieve into a clean bowl.
Use the sauce warm or chilled. Store, tightly covered, in the refrigerator for up to 2 days.

Yield: 1-1/4 cups
Per 1/4 cup: 70 calories, 2g total fat, 0.7g saturated fat, 67 mg cholesterol
This recipe is needed for Chocolate Souffles and Warm Chocolate Torte with seasonal fruit
Copyright: French Culinary Institute - buy the book

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