Chocolate pastry cream

    20 min

    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!

    21 people made this

    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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