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Saturday, March 11, 2017

Chocolate Chip Pastry Cream

Joan Nathan  
  Time 1 hour 
 Yield About 2 cups of filling 

Fillings of poppy seeds, nuts and dried fruits used to be as exciting as these Eastern European sweets got. But at Lehamim Bakery in Tel Aviv, marzipan, sour apple, dates with sweet red wine and cinnamon, halvah, and chocolate chip cream pop out of their tops.

Featured in: Modern Flavors Transform A Purim Tradition. 

3 egg yolks
¼ cup sugar
1 ¼ tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
¾ cup milk
½ vanilla bean, split lengthwise
2 ounces bittersweet chocolate, roughly chopped
2 ½ ounces semisweet chocolate chips

1. In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
2. Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
3. While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
4. Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.

Adapted from Lehamim Bakery, Tel Aviv

Nutritional analysis per serving (2 servings)
513 calories; 24 grams fat; 13 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 4 grams dietary fiber; 64 grams sugars; 7 grams protein; 101 milligrams cholesterol; 51 milligrams sodium


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