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Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once.
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How To Make pat's chocolate cake ~ kahlua frosting. Preheat oven to 350º. In a mixmaster, combine dry ingredients [no sifting]. Except for boiling coffee,add wet ingredients to dry ingredients. Mix well. Add boiling coffee; batter will be soupy. Pour into two 9-inch greased and sugared round pans. Bake 45-55 minutes.
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Adding the Eggs. The hot dough is rested off the heat before the eggs are added to avoid curdling. Mix until dough is smooth between additions—it will look curdled at first and then come.
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Combine well using whisk. Continue to heat for 10 minutes on LOW heat. Add chopped chocolate and whisk well. Keep mixing until all the chocolate is melted and your cream looks smooth. Pour Chocolate Crème Pâtissière into a 9" x 13" pan. Cover the entire top with plastic wrap, ensuring the plastic wrap is resting right on top of the.
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First, separate the yolks from the egg whites. Then, whisk the egg yolks, sugar, cornflour, salt, and cacao powder into a large bowl. Meanwhile, pour the milk and vanilla extract into a medium saucepan and bring to a boil over medium-low heat. Once boiled remove from the heat.
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Put back on the stove and cook on very low heat for about 5 minutes or until the custard starts to thicken (see note 1). Make sure to continuously stir while the cream is cooking. Once the cream starts to thicken, cook for another 30 seconds to a minute then remove from the heat (see note 2).
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3 egg yolks. 1/3 oz of plain flour. 1/3 oz of cornflour. 1. Bring the milk and vanilla to the boil in a saucepan then remove from the heat as soon as it comes to the boil. Keep an eye on the pan as the milk can boil over very quickly! 2. Mix the sugar, egg yolks and flours together until thoroughly incorporated. 3.
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Melting the chocolate. The chocolate can be melted in a double boiler or in the microwave, in small increments (about 10-20 seconds). In order to melt all the cocoa butter, the temperature of the melted chocolate should reach about 43°C/109°F (milk and white chocolate) to 49°C/120°F (dark chocolate) 1.. Making a chocolate ganache
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For tart pans. Line the bottom of a 9 inch tart pan (1 inch height) with parchment paper, and lightly butter the sides. Transfer the rolled out pate sucree onto the tart pan, but make sure it's not stretched out over the pan. Gently and carefully press the dough into the sides, edges and bottom of the pan.
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Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over.
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In a bowl, sift together the all-purpose flour, almond flour, cocoa powder, espresso powder, and salt. Set aside. In the bowl of an electric mixer, beat the butter with 3/4 cup of the sugar until pale and creamy, about 4 minutes. Add the yolks one at a time, beating well after each addition until thick.
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Whisk until the chocolate is completely melted. Remove from the heat and add the butter. Whisk in the butter, until that too is completely mixed into the custard. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface.
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French pastry cream, creme pat, or crème pâtissière, is a thick French cream made with egg yolks, sugar, and milk, thickened with a starchy substance (flour, cornstarch, or both) and flavored. The pastry cream was invented by François Massialot in 1691. The recipe first appeared in his book "Le Cuisinier Roïal et Bourgeois," translated as.
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In the top of a double boiler over barely simmering water, melt 2 pounds of the chocolate and the butter with Chambord and water, stirring until smooth. Set aside and let cool slightly. Whisk the egg yolks into the chocolate mixture. Strain through a fine-meshed sieve into the mold and smooth with a spatula. Cover and chill.
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To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil. Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula. Return the pan to medium heat briefly, stirring.
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Chocolate Pastry Cream: Add 1 cup (170g) chopped semisweet or bittersweet chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth. Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (149g). Add 3/4 cup (234g) praline paste to the hot, strained pastry cream, stirring until combined.