Pariser creme (parisian cream)

1 servings

Ingredients

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Directions

Despite its name, this has been a very Viennese recipe for generations. It is often used in preference to Chocolate Whipped Cream because, being stirred instead of whipped, it has a velvety rather than an airy texture - perfect for many tortes (spongecakes or Almond-Chocolate Torte, for instance) and small cakes. 1 pint heavy cream 16 oz semisweet chocolate, unmelted 2 - 3 Tbsp powdered vanilla sugar

Heat cream and solid chocolate in saucepan over low flame, stirring constantly with metal spatula or wire whisk, until chocolate has melted completely into cream and mixture begins to simmer and thicken (look for a large, single, gentle bubble). Remove saucepan from stove before mixture comes to a true simmer, and continue stirring or whisking until mixture is cool. Stir in sugar to taste. Chill to spreading consistency. Makes frosting and 1-layer filling for 8-inch torte or filling and frosting for roulade. From: THE ART OF VIENNESE PASTRY by Marcia Colman Morton. Doubleday & Company, New York. 1969.

From the collection of Karin Brewer Submitted By KARIN BREWER On 01-24-95

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