MOCHA PASTRY CREAM

Mocha Pastry Cream image

Yield makes enough for one tiered wedding cake (about 5 cups)

Number Of Ingredients 10

3 tablespoons instant espresso powder
3 tablespoons hot water
6 large whole eggs, plus 6 large egg yolks
2 cups sugar
6 cups whole milk
1 1/2 vanilla beans, split lengthwise and seeds scraped
1 cup plus 2 tablespoons cornstarch
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
6 ounces bittersweet chocolate, coarsely chopped

Steps:

Prepare an ice bath; set aside. In a small bowl, combine the espresso powder and hot water, and stir until dissolved; set aside. In a medium bowl, combine the whole eggs, egg yolks, and 1 cup sugar. Whisk to combine.
In a medium saucepan, combine the milk, vanilla seeds, cornstarch, salt, and remaining cup of sugar. Bring to a boil over medium-high heat, whisking constantly. Remove from the heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour egg mixture back into the remaining milk, whisking constantly. Return saucepan to medium-high heat. Bring to a boil, whisking constantly, until mixture is thick enough to hold a trail when you drag a wooden spoon through it, about 3 minutes.
Whisk in butter, one piece at a time. Whisk in chopped chocolate and espresso mixture; continue whisking until smooth and combined. Strain the mixture into a large, heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place in the ice bath until completely chilled, stirring occasionally, about 30 minutes. Cover and refrigerate until ready to use, up to 3 days.