The Sauce: German Chocolate Pastry Cream – Contrary to it’s name, pastry cream is made with milk, not cream, and in this case with coconut milk. It’s a tempered filling with a little more thickening agent than pastry cream used for cream puffs, cakes or other pastries. It slices into beautiful pie wedges and is loaded with German’s sweet chocolate and shredded coconut.
‘Great Sauces Transform Good Food into Gourmet’
The world is round
German chocolate is German, right? My friend Tamara tried my coconut cream pie and asked me how to convert it into a German Chocolate Pie. It’s a coconut lovers pie and who could argue that the addition of chocolate wouldn’t be heavenly. After a couple of requests it perked my interest enough to go back to my kitchen lab and test it.
In the process I found the world is round, not flat. I was sure German Chocolate was German. During my research and testing I discovered it’s not German but American. Read on for the story.
German chocolate was originated by the Baker’s Chocolate Company back in the 1850’s. Named after its creator Sam German, a recipe for the first German’s Chocolate Cake was printed in a newspaper, except a misprint left off the ‘s’. The original recipe is printed inside the German’s Sweet Chocolate Bar box and has the now famous Coconut Pecan frosting.
German’s Sweet Chocolate is a semi sweet chocolate with extra sugar. So you could say it’s kind of a hybrid between semi sweet and milk chocolate. If you’re a milk chocolate fan, this may be a palatable compromise for the semi sweet fans in the house. This dessert is a twist on the original German’s Chocolate Cake with rich chocolate/coconut pastry cream and crunchy chopped pecans. Serve in shooters to compliment an appetizer and dessert buffet for New Year’s. It could also be served in parfaits, sherbets, ramekins or small dishes.
Recipe: German Chocolate Cream Pie Shooters
Prep Time: 15 Min | Inactive Time: 1 Hour | Cook Time: 6 Min | Yield: 12 Servings | Level: Easy
- 2/3 cup sugar, divided
- 3 Tbsp cornstarch
- 2 Tbsp cocoa, sifted
- 5 eggs yolks
- 1 14-ounce can coconut milk
- 1 cup whole milk
- 1/2 cup sweetened shredded coconut
- 1/4 tsp salt
- 4 oz German’s Sweet Chocolate Bar, divided
- 2 Tbsp cold butter, cut in pieces
- 2 tsp vanilla
- 1/2 cup chopped pecans
- 1/2 cup toasted coconut
Coconut Whipped Cream
- 1/2 cup heavy cream, chilled
- 2 tsp sugar
- 1/4 tsp coconut extract
Special Equipment – 12 5-ounce shooters
Coconut Pie Filling
2 In a small bowl, whisk 1/3 cup sugar, cornstarch and cocoa. Add egg yolks and whisk until smooth. Set aside.
3 Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup sugar and salt in a medium sauce pan over medium heat and bring to a simmer, stirring occasionally, takes about 3-5 minutes. Take off the heat.
4 To temper the egg mixture, gradually whisk 3/4 cup of the hot coconut milk mixture into the egg mixture. Then pour the tempered egg mixture into the sauce pan with the remaining coconut milk mixture and bring back to simmer whisking constantly until the surface just begins to bubble and thicken, takes about 60 seconds. Take off the heat.
5 Add 2 tablespoons cold butter, vanilla, 3 ounces shaved chocolate and whisk until everything melts. Stir in pecans. Pour into the shooters up to the top. Cover with plastic wrap placed directly on the filling to prevent a skin forming and chill for 1 hour or over night.
Coconut Whipped Cream
6 Just before serving, beat the cream with 2 teaspoons of sugar in a chilled bowl. Beat until soft peaks form and add the coconut extract. Continue to beat until stiff peaks form.
Tempering is the process of gradually changing the temperature. Add the hot liquid into the egg mixture to slowly increase the temperature so the eggs don’t scrabble.
Coconut milk comes in a can and is different than cream of coconut (used in drink mixes).
For whole milk equivalent, use 14 tablespoons skim milk and 2 tablespoons heavy cream. It’s easy to measure by placing the cream in a one cup liquid measurer and adding skim milk to make 1 cup.
Bakers German’s Sweet Chocolate Bar is divided into squares. Use 14 squares for the pie filling and use some of the rest for the garnish.
Serve this dessert in small bowls, cups or ramekins.
For a white on white effect, sprinkle untoasted coconut on the top of the whipped cream.
- Exchange unsweetened coconut for sweetened coconut.
- Exchange German’s Sweet Chocolate Bar for semi sweet chocolate.
- Exchange coconut extract for vanilla in the whipped cream.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: January 1, 2013