Girl Behind the Apron: Chocolate Cake Trifles

I made this cake in my last post, and everyone should take note that when you make a cake and you have left over trimmings, you should always make a trifle! Forget the cake balls, and go with something a little more sophisticated. They are delicious, so versatile, making them individual sizes is all the better.

Every since I first made a french pastry cream in my first baking class its been one of my favorites because its basically pudding, and who doesn't love pudding? Also, the flavor combinations you can add this simple vanilla-based custard are endless. I decided to go with a salted caramel and a spiced Mexican hot chocolate flavored pastry creams.

Trifles
- left over cake trimmings, I used a milk chocolate cake I had made
-pastry cream of any flavor (recipes below)
- whipped cream
- trifle dishes, or using martini or other decorative glass would also work

Salted Caramel Pastry Cream
(adapted from Too hot tamales)
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 4 egg yolks
- 2 cups milk
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 vanilla bean, split and scraped
- 1 tbsp vanilla extract
- 1 tsp fleur de sel, or any other finishing salt [I used pink salt, of course]

Mexican Hot Chocolate Pastry Cream
This is the same recipe as above, excluding the water, vanilla bean, and salt
- 2 oz semisweet chocolate, melted
- 1/2 tsp cinnamon
- 1/4 to 1/2 tsp cayenne, depending on how spicy you like it

To make the salted caramel pastry cream:
in a bowl, whisk together toe egg yolks, cornstarch, and first sugar. Set aside

Heat up the milk to scald. Steep vanilla bean.

In a separate pot, mix the second sugar and the water. Bring to a boil and boil until it caramelizes to a medium golden color. Periodically wash the sides down with a brush and water to prevent crystallization. Whisk in the milk and cook for a minute until all smooth.

Slowly temper the caramel-milk into the eggs, constantly whisking. Add it all back into the pot and over medium low heat, cook until it boils. Immediately remove from the heat and chill, covering with plastic wrap so it doesn't form a skin

For the chocolate pastry cream:
Same as before, whisk together cornstarch, first sugar, and egg yolks.

In a saucepan, scald the milk, cinnamon, and cayenne with the second sugar. Slowly temper into egg yolks and pour all back into pot. Bring a boil over medium low heat while constantly whisking. When mixture thickens remove from heat and mix in melted chocolate. Cover with plastic wrap so it doesn't form a skin.

Whip up 1 1/2 cups of whipped cream to soft peaks, divide evenly and fold into pastry creams to lighten.

Assembly:
take a layer of cake, place in bottom of serving dish