Chocolate Pastry Cream with Grand Marnier
Rich chocolate pastry cream combining dark chocolate and fresh cream with a Grand Marnier accent. Egg yolks and cornstarch create a silky base that's whipped to incorporate air, resulting in a light, luxurious filling for cakes or standalone dessert. The technique involves tempering milk into egg mixture and folding in chocolate-cream reduction.
Ingredients
Instructions
- 1
Heat fresh cream with chopped dark chocolate over low heat in a saucepan, stirring constantly until chocolate melts completely
- 2
Remove from heat, add Grand Marnier, and stir to combine. Set chocolate mixture aside
- 3
In another saucepan, heat milk with vanilla to 70-80 degrees
- 4
Whisk egg yolks with granulated sugar for approximately 2 minutes until pale and thick
- 5
Stir cornstarch into egg mixture until fully incorporated
- 6
Add warm milk gradually while stirring constantly to prevent lumps
- 7
Transfer cream mixture to saucepan and cook over low heat, stirring constantly until thickened
- 8
Remove from heat and fold in reserved chocolate mixture while still hot
- 9
Beat with electric mixer until fluffy and cooled slightly
- 10
Transfer to bowl, cover directly with plastic wrap, and refrigerate completely before using
Tips
Add milk to eggs gradually to temper yolks and prevent curdling
Stir constantly while cooking the cream base to avoid scorching and ensure even thickening
Plastic wrap pressed directly on surface prevents skin formation during cooling
Good to Know
Covered in refrigerator for up to 4 days
Prepare completely and refrigerate; use as filling or dessert within 4 days
As cake filling, or spoon into bowls as pudding, optionally garnished
Common Mistakes
Add milk too quickly to avoid lumps in egg mixture
Stir constantly during cooking to avoid lumps and scorching on bottom
Cover with plastic touching surface to prevent skin formation