Tartine (Gifts for Pastry Chefs)

From the Publisher: Bring the Magic of Tartine Home

With irresistible croissants, fruit tarts, and tender cakes, the Tartine bakery has captivated both locals and visitors alike. In this book, readers are invited to experience the magic of Tartine's renowned baked goods in the comfort of their own homes.

Chocolate Pudding

When chilled, this pudding has a thick, custard-like texture, similar to a pot de crème, and is firm enough to hold a spoon upright. This isn't due to an excess of cream or eggs, but rather because melted chocolate is incorporated into the pudding, causing it to firm up as it cools.

The recipe also includes cocoa powder, giving the pudding an even more intense chocolate flavor. For the best experience, serve the pudding with a dollop of unsweetened, lightly whipped cream.

Kitchen Notes

What is being made here is essentially pastry cream. Whenever a hot liquid is added to eggs, the process is called "tempering" or a "lie," meaning the hot liquid must be added slowly to prevent the eggs from cooking.

Yield: 4-6 servings

To begin, have a fine-mesh sieve placed over a large, heat-proof container. In a heavy, medium saucepan, combine the milk and cream, and heat them just short of boiling.

In a mixing bowl, whisk together the cornstarch and sugar, then sift in the cocoa powder. In another bowl, whisk the eggs with the salt until blended, then add the egg mixture to the sugar mixture and whisk until well combined.

Slowly pour half of the hot milk mixture into the egg mixture while whisking constantly. Return the egg mixture to the pan with the remaining milk and cook over medium heat, whisking continuously, until the mixture has visibly thickened and reaches 208 degrees Fahrenheit on a thermometer, about 5 to 7 minutes, depending on the temperature of the eggs.

Immediately pour the contents of the pan through the sieve. Add the chopped chocolate and let the heat of the milk-egg mixture melt it. Once the chocolate has melted, use an immersion blender to blend the mixture for a full 5 minutes, scraping down the sides as needed, until no lumps are visible. Alternatively, you can use a standard blender, working in small batches, or whisk the mixture by hand, taking care with the hot mixture.

Portion the pudding immediately, let it cool, and serve at room temperature. The pudding will keep, well covered, in the refrigerator for up to 4 days.

Ingredients: - 1 3/4 cups whole milk - 1/2 cup + 2 tbsp heavy cream - 1/4 cup cornstarch - 3/4 cup sugar - 3 tbsp cocoa powder - 3 large eggs - 1/4 tsp salt - 2 1/2 oz bittersweet chocolate, coarsely chopped

Scenes from Tartine: - Preparing croissants in the morning - A selection of delicious pastries await - Lemon bars, sweet and tart

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