This chocolate cream is a delicious, easy-to-make filling for cream puffs.

Eric Kayser
Recipe by Food & Wine January 2013

Gallery

Johnny Miller

Recipe Summary

total:
15 mins
Yield:
about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk the egg yolks, sugar, flour and cornstarch. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. Off the heat, whisk in the dark chocolate until melted. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.

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