Page 37 - A Literary Holiday Cookbook

½ cup powdered sugar

1 tablespoon milk

For the Garnish

Cranberries

Mint leaves

INSTRUCTIONS

1 To make the brandy pastry cream, whisk together the egg, egg
yolk, sugar, cornstarch, and salt in a bowl. Set aside. Bring the milk,

brandy, and vanilla to a boil in a medium saucepan on medium heat,

whisking regularly to prevent a skin and an overcooked bottom. Turn
off heat. Very gradually whisk ¼ cup of the heated milk mix into the

egg mix until fully incorporated. Whisk in another ¼ cup the same
way. Gradually whisk the tempered egg mix into the rest of the milk

mix.

2 Return to medium heat, whisking constantly for 2 minutes (the
mixture will thicken slightly and start to bubble). Whisk for 1 minute

more.

3 Remove from heat and transfer to a sealable container. Whisk

while inside the container for 1 minute. Secure lid and chill for 90
minutes in the refrigerator, placing a layer of plastic wrap over the

pastry cream after 20 minutes, making sure the plastic is in direct

contact with the cream (this will prevent the cream from developing a
skin).

4 To make the choux pastry, first move the oven racks to the top and
bottom positions in the oven. Preheat oven to 400°F. Line 2 baking

sheets with parchment paper and set aside. Sift together the flour,

cocoa powder, and sugar in a bowl and set aside.