Caramelized White Chocolate Pastry Cream

Course: Baking 101, Basics, Desserts

Cuisine: European

Prep Time: 50

Cook Time: 1 20

Overnight chilling time (inactive time): 8

Total Time: 10 10

Servings: servings (approximately ¼ cup)

Calories: 120kcal

Author: Dini Kodippili

Caramelizing white chocolate turns it into an incredible caramel-colored sauce with a delightful caramel-fudge flavor. The caramelized white chocolate pastry cream in turn can be used as a delicious filling for a variety of desserts!

Makes about 3 cups.

INTERMEDIATE - This is easy to make, but working with chocolate does take some care and familiarity.

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Ingredients

Caramelized white chocolate

226 g good quality white chocolate made with cocoa butter.

Caramelized white chocolate pastry cream

115 g caramelized white chocolate or substitute with storebought blonde white chocolate
30 g cornstarch 3 tbsp
2 large whole eggs
2 large egg yolks
2 tbsp sugar optional, if you would like to make it sweeter (or lightening it with whipped cream to make diplomat cream)
½ tsp sea salt
2 tsp vanilla extract/ vanilla bean paste
2 tbsp bourbon optional
2 cups full-fat milk or half and half (for a richer result)

Instructions

Caramelized white chocolate

Chop the white chocolate into very small pieces. This will ensure it will melt more evenly.
226 g good quality white chocolate
Line a half sheet pan with silpat. Silpat will be much easier than using parchment paper, as we will need to mix the chocolate as it melts. Parchment paper can wrinkle and tear during this process.
Spread the chopped white chocolate as evenly as possible on the silpat lined pan and preheat oven to 250 F / 121 C. If your oven is convection, or has hot spots, then reduce the oven to 200 F / 95 C.
Place the pan with the white chocolate in the oven and check on it every 10 minutes. Using an offset spatula (that is dry and clean), mix and re-spread the chocolate as it melts and starts to change color.
Check and re-mix the melted chocolate until the white chocolate has turned (light) golden in color and is smooth. The color will be very similar to the color of peanut butter. Then it is done. The chocolate may change texture and become a little chalky, which is why its important to mix and spread while it heats, and after it comes out of the oven too.
If the chocolate overcooks, or any water is introduced, it will sieze and turn grainy and clumpy. That's why it's important to keep an eye on it and not leave the chocolate unattended for too long.
Once the caramelized white chocolate is the right color, the pan can be removed from the oven and let it cool down slightly.
Remove the silpat from the pan and on a cooling rack, and allow the white chocolate to cool and harden on the silpat. Then you can break it into pieces and store it in an air tight container and use it for recipes that require melted white chocolate. You can also use the warm white chocolate as it is while it's a liquid as well.
NOTE - The chocolate might seem a little crumbly after it sets, because the chocolate is out of temper. This is normal, and can only be fixed by tempering chocolate. For the purpose of using melted chocolate - tempering is not needed.

Caramelized White Chocolate Pastry Cream

Place the caramelized white chocolate, milk, bourbon, salt and sugar (if using), and heat on medium heat. Stir to ensure that the chocolate and white sugar melt properly.
115 g caramelized white chocolate, 2 tbsp sugar, 2 tbsp bourbon, 2 cups full-fat milk, ½ tsp sea salt
In a separate bowl, mix the eggs + yolks, cornstarch with a whisk until smooth and the eggs are pale in color.
30 g cornstarch , 2 large whole eggs, 2 large egg yolks
When the milk starts to steam, drizzle the hot milk into the eggs slowly, while whisking the egg mix (tempering the eggs to prevent them from curdling). After drizzling in about ¾ cup of the milk and the eggs are warm, pour it back into the milk saucepan and stir to combine. Stir in the vanilla.
2 tsp vanilla extract/ vanilla bean paste
Keep stirring or whisking consistently to prevent the custard from sticking to the bottom of the saucepan, or curdling. Whisk frequently to ensure that the custard heats evenly, and the mixture doesn't catch on the bottom of the pot and curdles into chunks. If the custard is thickening too fast and unevenly, remove the pot from the heat and whisk vigrously to temper the heat before returning to the stove. You may also need to lower the heat of the stove as well.
Heat the custard while whisking frequently, until it thickens and starts to boil (the first bubbles break the surface of the custard). Once the first bubbles break the surface, whisk the custard vigrously while cooking for a further 60 seconds. This will ensure all the cornstarch is cooked and thickening the custard.
Remove the pot from the heat and pour the custard into a bowl and place a sheet of plastic wrap over the custard (touching the surface of the custard) to prevent a skin from forming on top. Let it cool down slightly and chill in the fridge, until completely chilled and set.
The custard will set and be firm after chilling. Before using the custard, use a whisk to break the custard and whisk it until it's smooth again. Use immediately.

Notes

Note 1 - I like this custard without the addition of extra sugar. The custard is sweetened just with the white chocolate, which I find to be sweet enough. However, when I use whipped cream, I prefer some extra sweetness, which is why I would add an extra 2 tbsp of sugar IF I was adding whipped cream.

Note 2 - Some recipes call for the milk or cream to be scalded. I did not scald the milk for this particular custard (because I melted the white chocolate in the milk). I didn't find a noticeable difference between scalding and not scalding the milk. If you prefer to scald the milk, please feel free to do so!

Note 3 - As noted, the custard should have a pudding-like consistency. You will know it's reaching this consistency when you see the first bubbles breaking the surface of the custard.

Nutrition