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!
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5/28/16 at 12:27pm