Crema Pasticciera alla Cioccolata

Chocolate Pastry Cream

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Preparation info

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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Add 4 ounces chopped semisweet or bittersweet chocolate and ½ teaspoon ground cinnamon to the hot pastry cream as it comes off the heat. Stir in and allow to stand 2 minutes; then whisk smooth and store as described previously.