Chocolate pastry cream

Chocolate pastry cream


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About this recipe: This rich chocolate creme patissere is great as a filling for cakes, profiteroles or sweet tarts. You can prepare it in advance and reheat. It will taste just as good!


Makes: 1 kg

  • 500ml milk
  • 200ml double cream
  • 2 teaspoons vanilla extract
  • 6 egg yolks
  • 125g granulated sugar
  • 3 tablespoons plain flour
  • 3 scant tablespoons cornflour
  • 30g chocolate chips or good quality chocolate, chopped
  • 3 tablespoons dark cocoa powder

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat the milk, cream and vanilla extract in a sauce pan. Remove from heat just before it starts to boil.
  2. Place egg yolks in a bowl with sugar; beat until light and frothy. Add flour and cornflour, beating well to avoid lumps.
  3. Slowly pour the milk and cream mixture into egg yolk mixture, a little at a time, stirring well each time. Transfer back into the pan; stir and cook on low heat until it thickens up enough to cover the back of a spoon.
  4. Remove from heat; add chocolate and cocoa. Mix vigorously until chocolate has melted and is smooth. Cool the custard before using.


For a lighter version, use only milk and omit cream. Replace chocolate with a total 6 tablespoons of cocoa. By the end, taste the custard and decide if you need more cocoa or sugar.

Making ahead

You can make ahead the custard up to 1 day in advance, cover with clingfilm and refrigerate. Before using, add 3-4 tablespoons of milk and reheat on low heat. Whisk vigorously to achieve a smooth custard.

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