Christmas Baking
Chocolate Custard Buttercream: A Cooked Cocoa Pudding Base Makes It Silky and Firm Enough to Hold Its Shape
A cooked chocolate custard buttercream: cocoa pudding whipped into butter for a silky, stable filling.
Instructions
In a saucepan, whisk the cocoa, sugar and cornstarch together while dry.
Add the 2 egg yolks and pour in just a little of the milk (from the 500 g). Whisk well to a smooth paste with no lumps.
Pour in the rest of the milk and whisk again until the mixture is uniform and liquid.
Set the pan over medium heat and warm the mixture, stirring constantly from the bottom so it does not scorch.
As soon as the mixture visibly thickens and the first bubbles appear, reduce the heat to the lowest setting and cook, stirring constantly, for 1 more minute. Then remove from the heat.
Add the broken dark chocolate to the hot pudding and stir until fully melted and smooth and glossy.
Immediately cover the pudding with plastic wrap pressed directly onto the surface so no skin forms, and let it cool completely to room temperature, at least 2 hours.
Beat the softened butter with a mixer for about 3 to 4 minutes, until pale and fluffy.
Add the cooled chocolate pudding to the whipped butter 1 to 2 tablespoons at a time, mixing briefly on low speed after each addition until combined.
Use the finished chocolate buttercream right away to fill Christmas desserts, cake layers or eclairs, or to decorate holiday treats.
- Both the pudding and the butter must be at the same room temperature before combining, or the buttercream may curdle.
- Press plastic wrap directly onto the surface of the pudding while it cools.
- Store in the refrigerator in a closed container for 3 to 4 days.