Directions

1. Start the process in the morning, by brewing a cup of your favorite cappuccino. Brew two, in fact: one to drink, and one to use in the making of the pastry cream. Once brewed, combine the cappuccino with cornstarch in a medium saucepan over medium to low heat, whisking constantly. When the cornstarch is dissolved, whisk in the milk, sugar, and cocoa powder.
2. Increase the temperature to high, and continue to whisk for 1-2 minutes after bringing to a boil, until the mixture is quite thick. Pour the pastry cream into a square baking pan (8×8 or 9×9), and cover with a piece of plastic wrap pressed tightly to the cream. Refrigerate for 4-6 hours.
3. After the cream has cooled, prepare a dredging station comprised of a bowl of beaten egg, and a bowl of graham cracker crumbs mixed with panko. On your stovetop or in a deep fryer, prepare oil to 350F. When ready, remove pastry cream from the refrigerator and cut into squares. Dredge each in egg, followed by the graham mixture. Once coated, drop into hot oil and fry until coating is deep golden in color. Remove from oil with a slotted spoon and place on a paper towel to rest while remaining squares are prepared.