Saturday, 26 April 2014



egg yolks
cup sugar
cup cornstarch
2 1/4 
cups milk
teaspoons vanilla extract
tablespoons butter
pinch salt

ounces dark chocolate
cup heavy cream
tablespoon butter

for frying

  1. Make the pastry cream: Beat the yolks and egg with the sugar and cornstarch until lightened and fluffy. Heat the milk to a simmer and remove from heat. Stream the milk into the egg mixture while whisking. Bring the whole mixture to a simmer, whisking constantly. You will see it thicken. Remove from heat, add the vanilla, butter and salt, and strain through a mesh strainer to remove any clumps. Cover with plastic wrap right on the surface of the mixture to avoid a skin forming. Chill for 4 hours.
  2. Make the ganache: Mix the chocolate, cream and butter in a bowl and microwave for 20 seconds. Stir and repeat until smooth. Do NOT microwave too long, and stir it a lot after each interval of heating – the chocolate will melt pretty quickly and still stir smooth. If the chocolate seems too thin or thick, add more chocolate or cream to balance it out.
  3. Fry the dough: Put an inch of oil into a pan and bring it to 350ºF. Form one round from the pizza dough. Fry on both sides for about 2 minutes each until browned and cooked through. Repeat with other rounds.
  4. Top the dough: Spoon on the chocolate onto the dough, then with a piping bag, make a spiral with the pastry cream. Use a toothpick to make dents in the cream, moving from the center to the edges to form the iconic Boston cream design.

References from: Table Spoon


Post a Comment

Get widget