Equipment
piping bag
injecting piping tip
baking sheet
whisk
Ingredients
butter
flour
full-cream milk
vanilla extract
cornstarch
11 pcs egg
dark chocolate bar
salt, sugar
Steps
Custard (do this hours ahead to cool off)
Boil 2.5 cups of milk with vanilla extract. Don't burn the milk.
On a large bowl, whisk 7 egg yolks, 1/2 cup of sugar, 1/2 cup of cornstarch. NOTE: Feel free to lessen the sugar to prevent a super sweet custard.
Add a little of the hot milk to the eggs to temper and prevent the eggs from being scrambled. Add the rest of the milk while whisking vigorously.
Add a little more butter.
Transfer the mixture to pan and heat again, all the while whisking until it becomes paste.
Cover in plastic and refrigerate overnight.
Pastry
On a pan, mix a slab of butter, 1 cup water, 1/2 tsp salt, 1 tsp sugar. Heat until melted butter boils.
Remove heat. Add 1 cup flour and mix.
Using mixer, one by one add 4 or 5 eggs until it becomes really viscous.
Using piping bag, pipe out on baking sheet heat in the oven UNTIL BROWN AND SEMI-HARD. If you take it out too soon, the dough will collapse (see gallery).
One the pastry is ready, inject custard using long piping tip.
Ganache
Boil 1 small pack of cream.
Mix in serrated shards of chocolate.
Sources
Cookpad (Cream cheese, chocolate)
New York TImes (Raspberry)
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