To make chocolate pastry: In a food processor or
oint, if making chocolate pasticciera cream, add chocolate and while stirring, cook
For the pastry cream, heat milk and vanilla
an with removable bottom.
For the pastry, sift flour, powdered sugar
For the pastry, process sifted flour, powdered sugar
-----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
Place the cornstarch
For Macarons:.
Preheat the oven
For the pastry cream, whisk the egg yolks
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
MILK CHOCOLATE PASTRY CREAM:
Place milk in
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
armed bowl. Following the directions for molding chocolate (see tips, below), carefully
aper.
Prepare basic choux pastry. Spoon into a piping bag
illing pastry.
My Notes: I made this creme patisserie for some
Choux Pastry:
Heat oven to 400\
to the surface of the pastry cream to prevent a skin
eheat oven to 375\u00b0F. For the pastry, add flour, butter, cocoa