2. make french toast - after making place in 200° F oven to keep warm
3. make chocolate (see below)
4. assemble (see below)
Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks
In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.
Whisk some of the hot milk mixture into the egg mixture to temper them.
Pour the egg mixture back into the remaining simmering milk. (Pouring through a strainer will prevent lumps later.) Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from heat and strain through a fine sieve. Stir in the butter and vanilla extract. If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.
To complete, fold the whipped cream into the cooled pastry cream.
Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.
Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter
Place chocolate and cream in a small saucepan or microwave-safe bowl.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.
To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.
Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread. Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.
Serve!
Makes about 4 sandwiches - I think
