Pastry Cream

METHOD:

1) In a medium sized pot, bring 24 oz. of milk and 1/2 the sugar to a boil. DO NOT STIR!!  Reserving 1 cup of the milk.  pic #2

2) In a medium-large bowl, blend together the reserved 1 cup of milk with the cornstarch and cake flour and whisk until well dissolved.  Add the yolks, salt and remaining sugar and whisk together thoroughly. pic #3

3) Whisking the egg mixture constantly, slowly pour in the hot milk.

4) Pour this mixture back into the pot and place over medium-high heat. Constantly whisk the mixture until it comes to a boil.  Pic #4

5) Remove from the stove, and strain into a clean bowl.  pic #5 

6) Place over an ice water bath, stirring slowly until the pastry cream reaches 110F. At this point, stir-in chunks of softened butter and vanilla extract.  Continue to stir until cold. pic #6

7) Cover the surface with plastic wrap. This will keep a skin from forming.  Refrigerate.

CHOCOLATE PASTRY CREAM

Whisk in 2 oz. semi-sweet chocolate & 2 oz. unsweetened chocolate into the pastry cream.