Chocolate Crème Mousseline
 
Makes about 6 cups
Ingredients
  • 3 cups (720 grams) whole milk
  • 1 cup (200 grams) granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 8 large egg yolks (149 grams)
  • ¼ cup plus 3 tablespoons (56 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, softened
  • 1½ cups (255 grams) 60% cacao bittersweet chocolate, melted and slightly cooled
  • 1½ cups (340 grams) unsalted butter, room temperature
Instructions
  1. In a large saucepan, whisk together milk, ½ cup
  2. (100 grams) sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
  3. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened and boiling,
  4. to 5 minutes. Strain mixture through a fine-mesh sieve into a large bowl. Stir in softened butter in two additions. Fold in melted chocolate. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to
  5. °F (21°C), about 2½ to 3 hours..
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter at medium speed until smooth, about 1 minute. Remove pastry cream from refrigerator, and whisk to smooth. (At this point, butter and pastry cream should be same temperature.) With mixer on low speed, slowly add pastry cream to butter, letting each addition fully incorporate before adding the next, stopping to scrape sides of bowl as needed. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/chocolate-eclairs-2/