CHOCOLATE PASTRY CREAM - CREME PATISSIERE
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Basics, Creams and spreads, Sweet
Cuisine: Italian/French
Ingredients
- 450 ml milk
- 4 egg yolks
- 75 gr sugar
- 40 gr corn starch or flour
- 2 tsp vanilla extract
- 40 gr butter
- 150 gr chopped dark chocolate
Instructions
- Bring milk to boil in a medium sauce pan.
- Whisk egg yolks with sugar and vanilla extract using an electric whisk for a few minutes until pale then add the corn starch and whisk for another minute.
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Pour it all back into the sauce pan and cook over medium low heat until it thickens for about 5-6 minutes, never stop stirring.
- Remove from heat, add the chocolate and butter, whisk until smooth and completely blended.
- Cover with cling film to prevent it from a skin forming, the plastic needs to be in contact with the cream.
- When it comes to room temp, refrigerate.
Notes
It can be kept in the fridge for up to three days.
Whisk with an electric mixer for 15-20 seconds before using to have a smooth and spreadable texture.
Whisk with an electric mixer for 15-20 seconds before using to have a smooth and spreadable texture.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/07/chocolate-pastry-cream-creme-patissiere/