In a saucepan, combine evaporated milk, sugar, corn syrup, cocoa powder and salt and whisk until smooth. Bring to a boil over medium heat stirring constantly. Once boiling, reduce heat to low and stirring frequently simmer for 6 minutes to thicken the sauce. Remove from heat and stir in the butter and vanilla until fully incorporated. The sauce should be smooth and glossy. You can also choose to blend in a blender for 15 - 20 seconds to make it even smoother. Store in an airtight container in the fridge for up to 2 weeks.
1-½ cups (180 grams) all purpose flour ¼ cup (30 grams) powdered sugar ½ teaspoon coarse kosher salt (see note) ½ cup (113 grams) cold unsalted butter diced into ½” pieces 1 large egg
Add the flour, powdered sugar and salt to the food processor and pulse to combine. Add the butter and pulse about 5 - 7 times until the size of peas.
With the motor running, add the egg and process until it forms a ball.
Transfer to floured surface and roll to 11" circle.
Line the pie plate and crimp the edges.
Prick with a fork and place in the freezer for 15 minutes.
Preheat the oven to 375 degrees.
Line the dough with parchment paper and use pie weights to the edges.
Bake for 20 minutes and then remove from the oven.
Remove the pie weights and parchment and return to oven for 10 minutes.
Let cool completely.
Pastry Cream (make a day ahead if possible)
2cupswhole milk
1tspvanilla extract or vanilla bean paste
pinchof salt
5large egg yolks
3tbspcornstarch
½cupgranulated sugar
2tbspunsalted or salted butter optional
In a saucepan bring milk, vanilla, and salt to a simmer over medium heat. Do not boil the milk as it can overflow the pan and also overcook the eggs when tempering.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch. It should be thick, creamy, and pale yellow.
While whisking, slowly add ½ cup of the hot milk mixture to the egg yolk mixture to temper it. This insures that the eggs don’t overcook and curdle.
Add the remaining milk mixture half a cup at a time, while continuously mixing. Return to saucepan and cook over medium low to medium heat until the mixture is thick and bubbling. Remove from heat once the mixture boils.
If adding butter, add one tablespoon at a time and mix until fully incorporated before adding the next. Sometimes the butter separates a bit and makes the mixture greasy. If this happens, whisk continuously for a few minutes until it’s fully combined and cooled down a bit. It should recombine and no longer be greasy.
Once everything is fully combined and slightly cooled but still warm, pour the mixture through a fine mesh strainer into another bowl. This will make for a very smooth pastry cream.
Cover with plastic wrap, placing the wrap directly on top of the pastry cream filing so it doesn’t get a film on top. Then chill until ready to use, at least two hours or overnight.
Stabilized Whipped Cream
1tsp unflavored gelatin
2 tbsp water
1 1/2 cupsheavy whipping creamvery cold, for whipping
2 oz powdered sugar
1 tsp vanilla for flavoring
Prep the Gelatin: In a small bowl, sprinkle unflavored gelatin over the cold water. Let it sit for 5 minutes to absorb the water and bloom. After blooming, gently heat the gelatin mixture in the microwave for about 10 seconds, or until it has dissolved completely. Let it cool slightly, but not so much that it sets.
Whip the Cream: In a cold mixing bowl, add the heavy whipping cream and start whipping on medium speed. As it begins to thicken, add powdered sugar and vanilla extract (if using). Add the Gelatin: While the cream is still whipping, slowly drizzle the cooled gelatin mixture into the cream. Continue whipping until stiff peaks form. Be careful not to overwhip at this point, or it will become lumpy and start to churn into butter.
Storage: Use immediately or store in the fridge. Gelatin-stabilized whipped cream should stay firm for 2-3 days.
To make Diplomat Cream -
Remove the chilled pastry cream from the fridge and mix with a spoon or whisk until creamy. Gently add in the whipped cream about ½ - 1 cup at a time and mix fully until adding more.
Once it’s all combined, use immediately in your favorite dessert!
Chocolate Ganache
Ghirardelli semi-sweet baking bar (4 oz) heavy whipping cream
Chop the chocolate and place in a metal bowl. Heat the cream on the stove just until it is simmering around the edges. Pour the cream on top of the chocolate and let it sit for a few minutes. Lightly stir the cream until it is emulsified. It will still be very warm and will thicken as it cools.
Alternate method for stabilized whipped cream with no gelatin.
Combine wet ingredients with dry ingredients on low.
Continue on low for about 2 minutes.
Add 1 cup boiling water
Distribute evenly in two prepared cake pans and bake about 30-35 minutes. Toothpick test okay. If using a bundt pan at 350 degrees, allow about 35 - 40 minutes, check with toothpick. Cool for about 10 minutes and then remove from pan and let cool completely.
3/4 Cup Ghirardelli sweet ground chocolate and cocoa
2/3 Cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 Cup walnuts or Pecans
1 Cup chocolate chips
Preheat oven to 350
Stir eggs, sugar and vanilla together and then add butter. Add flour, chocolate, salt and baking powder together and combine with egg mixture. Add nuts and chocolate chips. Spread into 8" or 9" baking pan and bake about 20 - 30 minutes. Less baking time for chewy brownies.
