Chocolate Cream Pie Filling II

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Standard quantity

Ingredients U.S. Metric


This variation uses cocoa instead of chocolate. The cocoa is sifted with the starch. Some of the milk must be included with the eggs in order to provide enough liquid to make a paste with the starch and cocoa. Follow the procedure in the basic recipe, but use the above ingredients.