Chocolate Pithiviers

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About


For the crème pâtissière

  • 250 ml/9 fl oz milk
  • 1 vanilla pod, split lengthways


First make the crème pâtissière. Put the milk in a saucepan with the vanilla pod and heat gently to boiling point. Whisk together the egg yolks, sugar and flour. Pour the hot milk on to the egg mixture and whisk lightly together. Return the mixture to the saucepan and cook gently until it thickens. Pour through a sieve, discard the vanilla pod and chill.

For the chocolate mixture, cream