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chocolate pastry cream recipe question

post #1 of 2
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Hi, I'm making a pastry cream to which I'm adding chocolate. Normally, I add about 4oz chocolate to a pastry cream I make with 2 cups of milk and several egg yolks (don't have the recipe in front of me). Can anyone tell me whether doubling the chocolate will have a significant effect on the texture of the pastry cream after it cools? Thank you!

post #2 of 2
Your pastry will get thicker, leave soms egg yolk maybe?
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