Chocolate pastry cream

Chocolate pastry cream, or crème pâtissière au chocolat, is a decadent, velvety filling perfect for éclairs, cream puffs, tarts, or layered desserts.

Made with rich chocolate and a smooth custard base, this classic French cream adds a luxurious touch to any pastry. Follow this simple recipe to create a luscious chocolate filling that will elevate your homemade treats!

Fills 8 éclairs

Equipment:

• Mixing bowl

• Saucepan

• Whisk

• Plastic wrap

Ingredients:

• 80 g chocolate

• 2 egg yolks

• 45 g sugar

• 40 g flour (about 1/3 cup)

• 300 ml milk

Instructions:

1. Melt the chocolate in a microwave or over a double boiler. Set aside.

2. In a bowl, whisk together the sugar and egg yolks until pale. Add the flour and mix well. Set aside.

3. In a saucepan, heat the milk until it just begins to boil.

4. Gradually pour a small amount of hot milk into the egg mixture, whisking constantly to prevent curdling.

5. Pour the tempered mixture back into the saucepan with the remaining milk.

6. Cook over medium heat, whisking continuously until the cream thickens and comes to a boil.

7. Remove from heat and continue whisking for a few minutes as it cools slightly.

8. Stir in the melted chocolate until fully incorporated.

9. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming.

10. Refrigerate until completely cooled.

11. Your rich and creamy chocolate filling is ready to use!