Delicious Chocolate Creme Patissiere for choux pastry by Mauderne
Filling for approximately 12 choux
You can find the recipe of the pate a choux here
Ingredients
½ liter semi-skimmed milk
½ tsp vanilla powder
45g cocoa
80g eggs
100g sugar
23g corn flour
23g plain flour
50g butter
Steps
Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.
Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.
Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.
Tips
Use dark chocolate with above 55% cacao.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling