Pastry Cream for Chestnut Chocolate Layer Cake
Use this recipe to make our Chestnut Chocolate Layer Cake.
- Yield: Makes enough for one 9-inch layer cake
Source: Martha Stewart Living, November 2001
- 1 1/2 cups milk
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons all-purpose flour
- 1/3 cup sugar
- Pinch of table salt
- 1 large whole egg
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
In a medium saucepan, bring the milk to a boil. Fill a large bowl with ice and water; set aside.
In a medium bowl, combine cornstarch, flour, sugar, salt, egg, and egg yolk; whisk until well combined. Pour one-quarter of the boiling milk into egg mixture, whisking until combined. Whisk mixture back into remaining milk; place over medium-low heat. Whisk until mixture begins to bubble and has thickened, 4 to 5 minutes.
Remove from heat; whisk in butter and vanilla until butter is completely melted.
Transfer mixture to a medium bowl; place bowl in the ice bath. Let stand until cold, stirring occasionally, about 10 minutes. Cover with plastic wrap, and store in the refrigerator until ready to use.