Chocolate Pastry Cream

Optional for more stable pastry cream:

2 teaspoons powdered gelatin

2 tablespoons water

2 1/4 cups (540 grams) whole milk
1/2 cup (100 grams) brown sugar (or can use white sugar)
2 egg yolks from large eggs
2 large eggs (or substitute 2 egg yolks for slightly thicker version)
2 1/2 tablespoons (25 grams) cornstarch 
2 tablespoons (18 grams) dutch-processed cocoa powder
2 teaspoons vanilla extract 
1/4 teaspoon sea salt
170 grams bittersweet chocolate, chopped
2 tablespoons (30 grams) unsalted butter, softened

If using gelatin: Place the water in a small bowl and sprinkle the gelatin over the water. Mix gently and allow the gelatin to bloom.

Put the milk in a saucepan. Heat over medium high heat until steaming. It's not necessary to boil the milk but it's okay if it does boil gently.

While the milk is heating, place the sugar, eggs, cornstarch, cocoa powder, vanilla, and salt in a bowl. Whisk until you have a thick, smooth mixture. Place the bowl on a towel to keep it from slipping in the following step, then set it aside until the milk is ready.

As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk into the egg mixture in a thin stream, while whisking constantly, to temper the egg mixture. Then add the egg-milk mixture back into the hot milk in the saucepan.

Heat the custard over medium heat while whisking vigorously until the pastry cream comes to a boil. The pastry cream is boiling when you see bubbles at the surface. Once the first bubbles break the surface, keep whisking the pastry cream for about 1-1 1/2 minutes while whisking constantly. This ensures that the cornstarch cooks and thickens the custard properly. Remove from heat. Immediately add the chocolate, butter, and bloomed gelatin if using. Whisk the mixture well, until the chocolate, butter, and gelatin dissolve and mix in well. If needed, keep the pan on the stove with the heat off so the residual heat continues the melt and mix the custard together.

Strain the custard, if desired to remove any lumps, directly into a container where the pastry cream will be stored. Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface to prevent a skin from forming.

The custard can be used when it has cooled to room temperature, or let it chill in the refrigerator for a few hours or overnight. It will set when cooled, so may need to be whisked smooth before use.

Store in an airtight container for up to 4 days in the refrigerator.

Makes 3 1/2 cups.

From The Flavor Bender blog, with minor changes to instructions

Raspberry Mousse Cake Filling

1 packet unflavored gelatin
2 0.6 ounce-packages fresh raspberries 
3/4 cup sugar
1 1/4 cups heavy cream, whipped

Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.

Puree the raspberries in a blender or food processor.  Push the puree through a mesh sieve into a small saucepan to remove the seeds.  Add sugar to the raspberry puree and mix.  

Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute.  Stir in bloomed gelatin.  Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat.  Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form.  Let it cool to room temperature.  (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)

Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.

Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.

From FamilyTableTreasures.com, with minor change

Boston Cream Pie/Cake

Custard Filling:

3 large egg yolks

1/4 cup (or 50 grams) granulated sugar

2 tablespoons (or 15 grams) cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1/4 cup heavy cream

In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.

In a medium saucepan, bring the milk to a gentle boil.  Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture.  Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly.  Continue to boil, whisking constantly, for 1 minute.  Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth.  Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl.  Whisk in the vanilla extract or paste.  Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for 2 hours, or until well-chilled.

Hot Milk Sponge Cake:

1 1/3 cups (or 133 grams) sifted cake flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup whole milk

4 tablespoons unsalted butter, cut into tablespoons

3 large eggs, at room temperature

3/4 cup (or 150 grams) granulated sugar

1 teaspoon vanilla

Position a rack in the center of the oven, and heat the oven to 350° F.  Grease the bottom and sides of a 9-inch cake pan.  Dust the pan with flour.

Sift together, twice, the cake flour, baking powder, and salt.  Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted.  Remove the pan from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute.  Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula.  Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil.  Add it all at once to the egg mixture and gently fold it in, making sure it is completely combined.  Scrape the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes. 

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.  Reinvert the cake, so that it is right side up, and cool completely.

Bittersweet Chocolate Glaze:

3 ounces (or 85 grams) bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/2 teaspoon vanilla extract

1/4 cup heavy cream (reserve to add in assembly stage)

Finely chop the chocolate with knife or food processor. 

In a small saucepan, bring the cream to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract.  Transfer the glaze to a small bowl.  Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Assemble the cake:

Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Transfer the custard filling to the bowl of an electric mixer.  Add the reserved 1/4 cup heavy cream and, using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate.  Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an ever layer.  Top with the other cake layer, cut side down.

Pour the warm chocolate glaze over the top of the cake, allowing some of it to drizzle down the sides.  Serve the cake immediately, or refrigerate.

(Store in the refrigerator in a covered container for up to a day; bring to room temperature before serving.)

Makes one 9-inch cake, serving 10.

From The Cake Book by Tish Boyle

Orange Custard Cream

125 ml (1/2 cup) milk
125 ml (1/2 cup) light cream
Finely grated rind and juice of 1 orange
3 egg yolks
50 grams (about 1/4) granulated sugar
20 grams (about 2 tablespoons plus 1 teaspoon) cornstarch
15 grams (about 2 tablespoons) unbleached all-purpose flour
20 ml (1 tablespoon plus 1 teaspoon) orange liqueur
200 ml (a little less than 1 cup) thickened cream, whisked to soft peaks

Bring milk, cream, and rind to simmer in a saucepan over medium-high heat.  

Whisk yolks, sugar, cornstarch, flour, and orange juice in a bowl to combine.  Whisking continuously, slowly add hot cream mixture to egg mixture a little at a time.  Return custard to pan and whisk continuously until thick and smooth, about 3-4 minutes.  

Remove from heat and whisk in liqueur.  Transfer to a bowl, cover directly with plastic wrap to prevent a skin forming and refrigerate until chilled.  Whisk to loosen, then fold in thickened cream.

From Australian Gourmet Traveller

Vanilla Pastry Cream

2 cups whole milk
1 moist, plump vanilla bean, split and scraped (or 1 tablespoon vanilla extract*)
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons (1 3/4 ounces) unsalted butter, cut into pats, at room temperature

Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat.  Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or up to 1 hour.  (If necessary, reheat the milk until hot before proceeding.)

Fill a large bowl with ice cubes and set aside a smaller bowl that can hold the finished cream and be placed in this ice bath.  Set aside a fine-mesh strainer, too.  

Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan.  Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod, or save it for another use.

Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil.  Keep at the boil - still whisking energetically - for 1 to 2 minutes, then pull the pan from the heat and press the cream through the strainer into the small bowl.  Set the bowl into the ice bath (you can add some cold water now) and, stirring frequently, cool the cream to 140°F.

Remove the cream from the ice-water bath and whisk in the butter.  Return the cream to the ice-water bath and keep it there until it is thoroughly chilled.

To keep: Covered tightly with plastic wrap (press the plastic against the cream's surface to create an airtight seal), pastry cream can be refrigerated for 2 days.  To smooth the chilled cream, whisk it for a few seconds.

Makes about 2 cups.

*If using vanilla extract instead of vanilla bean, add it after you've stirred in the butter.

To make coffee pastry cream:
Whisk 1/3 cup espresso, cooled, into the pastry cream.


From Paris Sweets by Dorie Greenspan

Lime Curd

6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest

In a heavy saucepan, whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do NOT allow to boil).  Strain curd through a fine sieve into a bowl and stir in zest.  Cool curd with its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.