Caramelized White Chocolate Pastry Cream
User Reviews
5
-
Course
Dessert, Baked Goods, Others
Caramelized White Chocolate Pastry Cream
Description
This pastry cream recipe starts by gently heating caramelized white chocolate with milk, vanilla, bourbon (optional), salt, and sugar to melt and blend flavors. Separately, eggs and cornstarch are whisked until pale and smooth. Hot milk mixture is tempered slowly into the eggs to raise their temperature without curdling. Returning the mixture to the pan, it is cooked over medium heat, whisking constantly until thickened and bubbling gently, reminiscent of pudding consistency. The cream is then cooled under plastic wrap to avoid skin formation.
The result is a creamy custard with sweet, buttery notes from the caramelized white chocolate and a balanced vanilla flavor. Texture is rich and velvety with a smooth mouthfeel. Optional whipped cream folded in lightens the texture and adds airiness, while bourbon adds a subtle complexity. Salt addition adjusts the sweet-salty interplay if desired.
This pastry cream is ideal for layering in cakes, filling tarts, or serving as a standalone dessert when chilled. It holds together well due to the cornstarch thickening and eggs’ structure. Use as desired according to pastry or dessert needs.
Ingredients
- 4 oz white chocolate or substitute with regular melted white chocolate, caramelized
- 2 1/2 tbsp cornflour (cornstarch)
- 1 egg whole
- 3 egg yolk
- 2 tbsp sugar optional, if making pastry cream with whipped cream
- 1/2 tsp salt if you want a salty-sweet combination, or 2 tsp salt
- 2 tsp vanilla extract or vanilla bean paste
- 2 tbsp bourbon optional
- 1 ½ cups milk or half and half, full-fat
- ⅓ cup whipping cream whipped to stiff peaks, optional
Instructions
- Place the caramelized white chocolate, milk, vanilla bean paste, bourbon, salt and sugar (if using), and heat on medium heat. Stir to ensure that the chocolate and white sugar melt properly.
- In a separate bowl, mix the eggs, cornstarch with a whisk until smooth and the eggs are pale in color.
- When the milk starts to steam, drizzle the hot milk into the eggs slowly, while whisking the egg mix (tempering the eggs to prevent them from curdling). After drizzling in about 3/4 cup of the milk and the eggs are warm, pour it back into the milk saucepan and stir to combine.
- If using vanilla extract - add this at this stage. Keep stirring or whisking consistently to prevent the custard from sticking to the bottom of the saucepan, or curdling. Heat the custard (lower the heat if needed) until it thickens to a pudding-like consistency (when the first bubbles break the surface of the custard).
- Pour the custard into a bowl and place a sheet of plastic wrap over the custard (touching the surface of the custard) to prevent a skin from forming on top. Let it cool down to room temperature and chill for a few hours.
- When the custard is chilled, use as is, OR, fold the whipped cream through the custard until just mixed. Cover and leave it in the fridge until ready to use.
Notes
- Omit added sugar if using the custard alone; white chocolate typically provides sufficient sweetness.
- Add sugar if folding in whipped cream to balance flavor.
- Tempering the eggs by slowly adding hot milk mixture prevents curdling and ensures smooth custard.
- Heating until the first bubbles break the surface indicates proper thickening without overcooking.
- Plastic wrap should touch the surface of the pastry cream to prevent a skin from forming during cooling.
- Scalding milk is optional, as melting chocolate directly with milk imparts sufficient heat.
User Reviews
Overall Rating
5
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