Ingredients
Method
- Pour the milk into a medium size saucepan and add the instant coffee. Then heat the milk by bringing it to a boil over medium heat.
- In a big mixing bowl, combine the egg, sugar, cornstarch, cocoa powder and whisk until combined.
- Slowly whisk in the hot milk. Strain the mixture back into the saucepan. Place the pot over medium heat and cook while whisking continuously until thickened.
- Remove the saucepan from the heat and add the soften butter. Mix until all combined well. Transfer the pastry cream into a clean bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent crust from forming.
- Let it cool to room temperature, and then chill in the refrigerator for at least 2 hours (or overnight). Whip the custard for 1 minute before using.
Notes
To make filling for cream puffs or éclairs, just whip 80-100 ml cold heavy cream to medium peaks (be careful not to overbeat the cream) and add to the custard. Transfer into a pastry bag and use it for your favorite desserts.
You can make the custard ahead of time, it will keep for a couple of days in an airtight container in the fridge, then give it a quick whisk to break it up as it will set and loose that silky texture. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.