Crème Pâtissière Chocolate

Name: Crème Pâtissière Chocolate
Yield: Makes 825 g (1 lb 12 oz)
Cuisine: French
Ingredients: 500 ml (18 fl oz/generous 2 cups) milk; ½ vanilla pod (bean) spilt lengthways; 40 g (1½ oz/¼ cup) plain (all-purpose) flour; 40 g (1½ oz/¼ cup) cocoa powder; 50 g (1¾ oz) dark (bittersweet) chocolate (70% cocoa solids) chopped; 50 g (1¾ oz) dark (bittersweet) chocolate (70% cocoa solids) chopped; ½ vanilla pod (bean) spilt lengthways; 120 g (4 oz) egg yolks (about 6 eggs); 120 g (4 oz) egg yolks (about 6 eggs); 100 g (3½ oz/½ cup) caster (superfine) sugar

Preparation info

Makes
825 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

500 ml (18 fl oz/generous 2 cups) milk
½

Europe
France
Garnish
Mediterranean
Vegetarian

Method

Follow the recipe opposite, but add the cocoa powder with the flour in step 2. Also add the chopped chocolate at the end of step 6, mix until the chocolate has been fully incorporated before pouring into the dish or tray.