Chocolate Pastry Cream (Chocolate Pudding)

Mon, 17 Nov 2014 00:00:00 +0000

There’s a story behind these plates: we got them for free from our last CB2 purchase. I’m assuming because no one else would buy them. There are like 4 of them, all rectangular appetizer plates with quirky stick figure/food illustrations. This is the first time I busted them out. Somehow the bite taken out of the cream puff worked perfectly with this ugly little dude. I was inspired to bake these delectable cream puffs after purchasing Around My French Table by Dorie Greenspan. There’s so much goodness in this book. I was surprised at how much Moroccan cuisine permeated French food culture (as interpreted by Greenspan). The result is a multitude of really promising mezze/hors d’oeuvres, salads and other veg-centric dishes. The cream puff is made from a standard pate a choux recipe (minus one egg) - serving only as a vehicle for my silky smooth chocolate emulsion. Once I made and chilled the pastry cream, I started it eating it by the spoonful. I couldn’t help myself. That’s when I realized pastry cream is barely different from the more conventional pudding. Not the type of puddings that are thickened by just cornstarch, rather the ones that are thickened (and thus made more rich) by egg yolks. It’s great as a stand alone dessert. I piped these into the cream puffs using a pastry bag fitted with a long tip.

French Dessert on Kitchen3N

Chocolate Pastry Cream (Chocolate Pudding)