Name: Chocolate Egg with Pastry Cream
Prep time: 30 min
Cook time: PTnullM
Yield: 3
Cuisine: Americana
Ingredients: 2 cups milk, 500 ml, for the cream; 1 tablespoon vanilla essence, 15 ml, for the cream; 4 San Juan® Egg Yolks, for the cream; 1/2 cups sugar, 100 g, for the cream; 1/4 cups cornstarch, 25 g, for the cream; 3/4 cups peanut butter, 200 g, for the cream; 1 1/2 cups chocolate, melted; 1 San Juan® egg, to use as a mold; non-stick plastic; chocolate chip cookie, chopped, for filling

Preparation

30 mins

Low

For the pastry cream, use a whisk to mix the yolks of San Juan® Eggs with the sugar until the color of the yolks lightens a bit. Then add the vanilla essence and cornstarch, incorporating them with constant movements until the lumps are dissolved. Set aside.

Heat the milk in a small pot without letting it boil; once it has reached the temperature before boiling (85 °C), pour a little of this hot milk into the previous mixture (of yolks) and stir constantly to prevent the San Juan® egg yolk mixture from cooking. While doing this, you should not remove the milk from the heat and should ensure it does not boil. After mixing a little hot milk with the yolk mixture, pour the entire mixture into the milk in the small pot and keep over low heat, stirring constantly until it thickens. Let cool for 30 minutes. With the help of a mixer, beat the peanut cream with the whisk for 5 minutes, until it looks fluffy, and gradually add the pastry cream. Chill for 10 minutes in the refrigerator.