PASTRY CREAM
This can be used for filling cakes, pies, or pastries. To make a lighter version fold in plain whipped cream or whipped topping
2 Cups milk or heavy cream
2 egg yolks
1/2 Cup white sugar
1/2 Cup water or milk
pinch of salt
1 teaspoon vanilla extract
1 Tablespoon butter
Whisk together in a medium bowl egg yolks, water, and vanilla set aside. In a tall heavy saucepan, stir together the 2 cups milk, sugar, butter, and salt. Bring to a boil over medium heat. Do not stir. Immediately add egg mixture and stir constantly until mixture thickens. Remove from heat and allow to cool.
CHOCOLATE GANACHE
Melt and pour over cakes as a glaze, or chill and whip until light for a filling. Ganache is a very versatile icing. It can be stored in the refrigerator for up to 2 weeks, or about 3 days at room temperature.
2 Cups semisweet chocolate chips
2 Cups heavy cream
2 teaspoons vanilla extract.
Place chocolate chips in a large bowl. Pour cream into a sauce pan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove from heat and pour it over the chips. Lets stand for a minute. Stir with a whisk to mix until smooth. Stir in vanilla and blend. Place a piece of plastic wrap directly on the surface, and allow to cool to 85 degrees to dip strawberries.
CREAM FILLED STRAWBERRIES
Rinse large strawberries and pat dry. Using a long toothpick, poke a hole in the tip of each strawberry through the green stem. With a circular motion create a larger hole inside of each strawberry.
Fill a metal tipped pastry bag with pastry cream. Using the metal tip pipe cream into the hole created by the toothpick. Be careful not to allow cream out the top of the strawberry. Set aside until all the strawberries have been filled.
Allowing the Ganache to reach 85 degrees dip strawberries into chocolate mixture. (It is important to keep stirring the chocolate Ganache so it will not bloom.)
Place on waxed paper until dry.