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Chocolate Pastry Cream
© Johnny Miller

Chocolate Pastry Cream

  • TOTAL TIME: 15 MIN plus 2 hr cooling
  • SERVINGS: about 1 quart
  • FAST
  • MAKE-AHEAD

This chocolate cream is a delicious, easy-to-make filling for cream puffs.

  1. 6 egg yolks
  2. 9 tablespoons sugar
  3. 1 1/2 tablespoons flour
  4. 1 1/2 tablespoons cornstarch
  5. 2 2/3 cups milk
  6. 1 1/3 cups heavy cream
  7. 1 1/4 cups chopped dark chocolate
  1. In a bowl, whisk the egg yolks, sugar, flour and cornstarch. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. Off the heat, whisk in the dark chocolate until melted. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.