Crème Pâtissière au Chocolat

Fillings for Éclairs and Profiteroles

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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