Classic and Chocolate Pastry Cream

Method

1. In a saucepan, heat the milk with vanilla and lemon zest to 80°C (or in the microwave).
2. In a bowl, whisk together egg yolks, starch (fecola), and sugar until smooth and homogeneous.
3. Filter the hot milk to remove the vanilla pod and lemon zest, then pour it into the egg mixture while stirring.
4. Return the mixture to the saucepan and bring to a boil, stirring constantly, until thickened.
5. Divide the cream in half.
6. For the classic half, cover with plastic wrap directly on the surface to prevent skin formation.
7. For the chocolate half, add chocolate shavings and stir until melted and smooth.
8. Cover the chocolate cream with plastic wrap.
9. Allow both creams to cool completely before using.