Sous Vide Chocolate Pastry Cream

This dessert is simple (but so sinful!) it's hard to resist. Layer this chocolate pastry cream with pieces of Devil's food cake and whipped cream for a delectable, delicious dessert to round out the perfect meal.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 04:10

Recipe Time: 00:35

Temperature : 176F / 80C

Ingredients

• 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

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

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