Sous Vide Chocolate Pastry Cream
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1/2 cups heavy cream
1/2 cup whole milk
5 tablespoons granulated sugar
1/4 cup semi-sweet chocolate chips
1/8 teaspoon vanilla extract
1/8 teaspoon salt
12 large egg yolks
Fully cooked Devil's Food Cake, crumbled, for serving
Fresh whipped cream, for serving
Chocolate shavings, for serving
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
Combine the cream, milk, sugar, chocolate chips, vanilla, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves. Remove from the heat and transfer to the refrigerator to cool.
Meanwhile, whisk the egg yolks until smooth in a medium bowl. Transfer to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 35 minutes.
When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag into a blender. Add the cooled milk mixture and blend until smooth. Transfer to a large bowl and place plastic wrap directly on the surface of the pastry cream. Transfer to the refrigerator and let cool for 4 hours.
To serve, layer the chilled pastry cream with Devil's Food cake crumbles and whipped cream. Garnish with chocolate shavings.