Hi Kassie! I’d like to add about 150-200g of dark chocolate to this recipe to make it more chocolatey. Do you think the recipe would have issues setting as a cake filling if I do that? If so, do you think I should increase the amount of cornstarch to help it set up?
If you're planning on adding choc to this recipe you shouldn't need to adjust it :) just add the chopped chocolate/chips in at the end when you add in the butter! Since you'll be using chocolate VS cocoa powder to add more chocolatey flavor the pastry cream will set up firmer than originally! Once the cocoa solids chill back down in the fridge they add extra stability!
Hi Kassie! I’d like to add about 150-200g of dark chocolate to this recipe to make it more chocolatey. Do you think the recipe would have issues setting as a cake filling if I do that? If so, do you think I should increase the amount of cornstarch to help it set up?
Hey!
If you're planning on adding choc to this recipe you shouldn't need to adjust it :) just add the chopped chocolate/chips in at the end when you add in the butter! Since you'll be using chocolate VS cocoa powder to add more chocolatey flavor the pastry cream will set up firmer than originally! Once the cocoa solids chill back down in the fridge they add extra stability!