Crème Saint-Honoré au Chocolat

Chocolate Flavored

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

Add 4 ounces bittersweet chocolate to the Crème Pâtissière at the time the soaked gelatin is added. Cover and let stand until chocolate