Sous Vide Chocolate Pastry Cream

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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Finishing Steps

• Step 0

  To serve, layer the chilled pastry cream with Devil's Food cake crumbles and whipped cream. Garnish with chocolate shavings.

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