Chocolate-Pastry-Cream-with-Brandy-&-Lemon
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Chocolate Pastry Cream with Brandy & Lemon

For use in 12 éclairs or 12 cream puffs

  • Prep Time: 30 minutes
  • Makes: 12 servings
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All You Need

  • 1/2 cup (125 mL) chopped dark chocolate
  • 1/2 cup (125 mL) whipping (35%) cream
  • 3 tbsp (45 mL) sugar
  • 1 1/2 tbsp (22 1/2 mL) cornstarch
  • 4 egg yolks
  • 4 tsps (20 mL) Club House Imitation Brandy Extract
  • 1 tsp (5 mL) Club House Pure Lemon Extract
  • 4 tsps (20 mL) cocoa powder
  • 2 cups (500 mL) milk
  • 2 tbsp (30 mL) whipping (35%) cream

Instructions

  1. Place the chopped chocolate in a stainless steel bowl.

  2. Bring ½ cup (125 mL) cream to a boil in a small saucepan; pour over chocolate, stirring until smooth. Set aside.

  3. Mix sugar and cornstarch with egg yolks; add extracts

  4. In a small saucepan, mix cocoa powder with milk and bring to a simmer.

  5. Add milk slowly to egg mixture and place back into pot. Cook until thick, making pastry cream.

  6. Remove from heat and stir in cream and chocolate mixture. Transfer to a bowl, cover and chill until firm, approximately 1 hour.

  7. Before using pastry cream, whisk 2 tbsp (30 mL) whipping cream and fold into pastry cream.

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