Everyday recipes

Thick Chocolate Custard

The chocolate custard is part of my chocolate éclairs recipe but can be used as filling for any type puffs or cakes.

It can be used to make any custard, only the step 8 needs to be change to the taste you want, pistachio, white chocolate, caramel, coffee …

Vanilla pods is better than vanilla extract, it gives a stronger flavor to the custard.

Thick Chocolate Custard
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Thick Chocolate Custard
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
30Puffs 10minutes 5minutes 12hours
Servings Prep Time
30Puffs 10minutes
Cook Time Passive Time
5minutes 12hours
Ingredients
Servings: Puffs
Units:
Ingredients
Servings: Puffs
Units:
Instructions
  1. Prepare all the ingredients.Creme Patissiere Chocolat (2 of 10)
  2. Boil the milk with half of the sugar and the vanilla extract. Creme Patissiere Chocolat (1 of 10)
  3. In a bowl, whisk the egg yolks and remaining sugar until the mixture become lighter in color. Creme Patissiere Chocolat (3 of 10)
  4. Add the cornflour and mix.Creme Patissiere Chocolat (4 of 10)
  5. Add the boiling milk while whisking, start whisking when pouring to avoid the eggs to cook. You will obtain a very liquid texture. Creme Patissiere Chocolat (5 of 10)
  6. Pour back into the pan. Place the pan on low heat, whisking constantly.
  7. Bring to a boil and cook for 3 minutes while still whisking. The mixture will thicken, when it reach a creamy texture remove from heat.Creme Patissiere Chocolat (6 of 10)
  8. Out of the heat add the chocolate in pieces and whisk to incorporate. Whilst the custard is cooling it will thicken even more. Creme Patissiere Chocolat (7 of 10)
  9. Put in a container and let it set in the fridge.Creme Patissiere Chocolat (10 of 10)


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