Pastry Cream

Directions

1. 1
   In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt.
2. 2
   Cook over medium heat until mixture comes to a simmer.
3. 3
   In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup sugar.
4. 4
   Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture.
5. 5
   Continue adding milk mixture, 1/2 cup at a time, until it has been incorporated.
6. 6
   Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160F on an instant-read thermometer, about 2 minutes.
7. 7
   Remove and discard vanilla bean.
8. 8
   Transfer to the bowl of an electric mixer fitted with the paddle attachment.
9. 9
   Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
10. 10
    Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
11. 11
    Refrigerate until chilled, at least 2 hours or up to 2 days.
12. 12
    Just before using, beat on low speed until smooth (you can also whisk by hand).
13. 13
    Follow instructions for Pastry Cream, adding 8 ounces finely chopped best-quality semisweet chocolate along with the butter.
14. 14
    Beat until both butter and chocolate have melted and the mixture has cooled, about 5 minutes.
15. 15
    Strain Pastry Cream into a medium bowl; chill and store as directed above.