Chocolate Sauce with Pastry Cream & Strawberry filled Shells FlavorGod.com – This chocolate sauce has several uses and contains my Chocolate Donut seasoning. Try it on your fresh fruit, ice cream, and pastries️ – @stephiiicooks: Chocolate Sauce Ingredients: 1 Tbsp granulated sugar 3 Tbsp FlavorGod Chocolate Donut 1 Tbsp semi sweet chocolate chips Pinch FlavorGod S+P 3/4 c heavy whipping cream 1/2 tsp vanilla extract – Place the first 4 ingredients in a large saucepan Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. When the sauce comes to a boil, reduce heat to low and simmer for 5 minutes, whisking often. Remove from the heat and add vanilla. Allow to cool completely. Refrigerate for 7 to 10 days. – Pastry Cream: 1 c milk 1/3 c granulated sugar 3 Tbsp flour 3 egg yolks, whisked 1/2 tsp vanilla – In a small saucepan over medium heat, combine milk and vanilla until wisps of steam appear. Remove from heat. Scoop out 1/4 cup into a bowl. Set both aside. In a mixing bowl, beat egg yolks and sugar on medium high speed until it turns pale yellow and is thick. Slowly add the 1/3 cup of the milk that was set aside and continue beating. Slowly add the flour and continue beating until smooth. Scrape down sides at least once. Add egg mixture to the saucepan with the remaining warm milk. Cook over medium low heat, continuously whisking briskly until mixture starts to boil and thicken. The consistency should be like pudding. Turn heat to low and cook for a minute. Remove from heat. With a fine mesh strainer over a medium bowl, pour the mixture through to catch any clumps. Set aside and let it cool completely. Place saran wrap directly on the surface of the pastry cream and refrigerate until chilled. – Pastry Shells 6 pastry shells, cooked per directions on box Strawberries Powdered sugar, optional – Cut the middle portion out. Add pastry cream using a piping bag. Layer strawberries over top. Drizzle chocolate sauce. Top with powdered sugar if desired. Serve immediately. recipe.