Menu Enter a recipe name, ingredient, keyword...

Crème pâtissière au chocolat: Chocolate Pastry Cream


A delicious and sinful dark chocolate pastry cream perfect for some chocolate eclairs! Visit the source, Just Eat!, for a step-by-step pictorial recipe!

Google Ads
Rate this recipe 4.4/5 (22 Votes)
Crème pâtissière au chocolat: Chocolate Pastry Cream 1 Picture


  • 2 cups Whole Milk
  • 6 egg yolks
  • 1/3 cup Raw Sugar
  • 7 tablespoons Bread Flour
  • 4.25 ounces Dark Chocolate


Servings 4
Preparation time 10mins
Cooking time 90mins
Adapted from


Step 1

1. In a medium pot, pour milk in and let it begin heating over medium-high heat.

2. In a clean mixing bowl, combine sugar and egg yolks.

3. Chop chocolate and place it in a heat-proof mixing bowl.

4. Bring milk to a boil, then remove from heat.

5. Slowly add 1/3 of boiling milk to egg-sugar mixture.

6. Whisk very quickly while adding milk and for about a minute after milk in in the bowl.

7. Place milk back on heat on low, then add egg-sugar mixture. Whisk continuously until it become thick like a pudding.

8. Transfer thickened cream to the heat-proof bowl with chocolate and combine until smooth.

9. Let cream cool, then transfer to the fridge for 1 hour.

Review this recipe