Cooking Classics: Bittersweet Chocolate Pastry Cream

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The Technique 

Bittersweet Chocolate Pastry Cream

A small batch of Bittersweet Chocolate Pastry Cream may be used for all sorts of wonderful desserts. Portion in ramekins for a simple option or use it to fill pie & tart shells. The recipe may easily be doubled or even tripled if feeding a large crowd. It’s the baseline recipe used to prepare Double Chocolate Icebox Pie except that formula has a little extra cornstarch & coffee added to intensify the flavor. Learn how to make a simple classic in your very own kitchen.

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makes about 1 3/4 cups

1/3 cup sugar
4 tsp cornstarch
2 egg yolks
1 cup whole milk
3/4 cup bittersweet chocolate morsels

Whisk together 1/3 cup sugar & the cornstarch in a 2-quart saucepan. Whisk together the egg yolks & the milk. Whisk the milk mixture into the sugar mixture. Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & bubbly. Cook 1 additional minute. Turn off the heat & add the chocolate. Stir it around a bit & whisk until smooth. Portion into ramekins or use as directed in specific recipe applications.

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{testing notes}

How To Make Bittersweet Chocolate Pastry Cream

The key point to know is that the mixture should be continuously stirred during the cooking process to keep it from scorching. Use a whisk & ring a rubber spatula around the pot edges occasionally for good measure.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaNo. 1

Whisk together 1/3 cup sugar & the cornstarch in a 2-quart saucepan. 

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaNo. 2

Whisk together the egg yolks & the milk. Whisk the milk mixture into the sugar mixture. 

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaNo. 3

Cook, whisking constantly, over Medium heat 6 to 7 minutes or until thickened & bubbly. Cook 1 additional minute. 

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaNo. 4

Turn off the heat & add the chocolate. 

Chocolate-Icebox-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-TV-Cooking-Personality-Birmingham-AlabamaNo. 5

Stir it around a bit. Whisk until smooth. Portion into ramekins or use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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