In culinary school one of
the staples that is etched into your memory is how to make pastry cream. Pastry cream is a basic component that any
pastry chef should know how to make on a whim, this stuff uses simple ingredients,
but just like ice cream you can add all tops of fun things to it, to jazz
it up. A splash of coconut milk and you
have coconut cream, want to make a fancy banana pudding, mash in some bananas
and Viola you got yourself an A+ dessert.
Looking for something
simple to throw together I made a simple pastry cream and whipped in some
lovely melted dark chocolate and made the most amazing chocolate cream
pie. Filled it into a graham cracker crust and topped it off with toasted meringue
and the S’mores pie was born.
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One thing I didn't do before starting my pie making, was to check all my supplies and tools. I had recently purchased a mini blow torch that I was super excited to test out so I started to piped the meringue on the top with a Wilton 1M tip, then got ready to torch that bad boy and realized I didn't have any lighter fluid. So I improvised and slide it into the oven on the broiler setting to get it all nice and toasty.
(NOTE: Sorry it should be 2 CUPS of Whole Milk)
