Chocolate Pastry Cream
In addition to the existing pastry cream recipe, I recommend this version. It is perfect for filling pastries, layering cakes, or as a complement to muffins and cupcakes. These proportions of ingredients yield 500–600 ml of cream.
- Total cooking time
- not set
- Number of servings
- 500
- Recipe difficulty
- 2 / 5
Ingredients
for 500 servings
- milk 500 ml
- chocolate 100 g
- sugar 100 g
- egg yolk 4
- flour 50 g
Instructions
Step 1 of 6
Heat the milk. Add the chocolate.
Step 2 of 6
Continue heating until the chocolate is completely melted.
Step 3 of 6
Whisk the egg yolks together with the sugar.
Step 4 of 6
Stir in the flour.
Step 5 of 6
Mix thoroughly.
Step 6 of 6
Combine the hot milk with chocolate and the egg yolk mixture. Stirring constantly, heat the mixture until the cream thickens.