Chocolate pastry cream
I had been looking for a chocolate filling for choux pastries for some time. This version is not difficult, though it needs a little care, and has a delicate chocolate flavor. It stays inside the pastries without running and also works between cake layers, but is too soft for decorative piping.
One serving of chocolate custard can fill about 15 profiteroles.
Remove the butter from the refrigerator and leave it on the kitchen counter. It should become soft.
Chop the chocolate with a knife.
Use a saucepan with a comfortable handle. I cook the custard directly on the stove, which is quicker, but you can use a bowl over hot water if you prefer gentler heat. It takes a little longer that way.
Beat the yolks with the sugar, then mix in the starch until smooth.
Pour in cold milk. Stir and place on the stove. Fire - above average.
Now is the most crucial moment. We arm ourselves with a whisk. Stirring continuously, cook the cream until thickened. Don't let it boil. The cream sets quickly. As soon as we felt that it was starting to stick to the bottom, we immediately removed the saucepan from the heat (this is where a comfortable handle is needed) and stirred very, very hard. After a minute, return to the heat again.
Properly cooked cream has a uniform consistency, without lumps. In terms of thickness, it flows from a spoon in a thick, wide ribbon.
Remove the thickened cream from the heat. Add chopped chocolate. Mix. The chocolate should be completely dissolved. Add a few drops of flavoring. I like rum.
Stir in the softened butter. The cream will become thinner at first. Let it cool, then refrigerate for about an hour to thicken and set.
During this time, the cream will cool down properly and thicken.
We take the cream out of the refrigerator. Mix again. And you can fill the profiteroles.