Crème Pâtissière

2 C whole milk
75 g sugar
1 egg
3 yolks
30 g cornstarch
1/16 t salt
1 T vanilla paste
3 T butter, room temp

Heat milk over medium high to simmer.
(Can use a double boiler if you want to be extra careful).
In a mixing bowl, whisk sugar, eggs, cornstarch, salt, and vanilla.
As soon as milk starts to boil, remove from heat.
Slowly pour half hot milk into eggs while whisking vigorously.
Add egg mixture back to milk over medium heat, still whisking.
Whisk vigorously until custard starts to boil.
Lower heat and cook an additional 1-2 mins.
Whisk in butter.
Cover on all sides (piping bag or ziplock works) and chill.

Chocolate

2 1/4 C milk

2 t vanilla

100 g sugar

1 egg
3 yolks

25 g cornstarch

20 g cocoa powder

1/4 t salt

6 oz bittersweet chocolate, chopped

2 T butter, room temp

Heat milk and vanilla over medium high to simmer.

In a mixing bowl, whisk sugar, eggs, cornstarch, cocoa, and salt.
As soon as milk starts to boil, remove from heat.
Slowly pour half hot milk into eggs while whisking vigorously.
Add egg mixture back to milk over medium heat, still whisking.

Whisk vigorously until custard starts to boil.
Lower heat and cook an additional 1-2 mins.
Whisk in chocolate first and then butter.
Cover on all sides (piping bag or ziplock works) and chill.

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