Crème Pâtissière au Chocolat

Name: Crème Pâtissière au Chocolat (Fillings for Éclairs and Profiteroles)
Cuisine: French
Ingredients: sugar; egg whites; bitter chocolate; milk

Fillings for Éclairs and Profiteroles

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

To milk in master recipe add 4 ounces bitter chocolate and proceed with sauce. Cool, and then add 3 stiffly beaten