Milk chocolate pastry cream

The key to delicious cream puffs, luscious cupcakes or a heavenly éclair? Their filling of course. This recipe yields an incredibly rich and creamy milk chocolate pastry cream (or crème pâtissière) that turns all your pastries, cakes and tarts into best-sellers. Expect a pronounced milk chocolate taste with plenty of cocoa flavours, and creamy and caramelly hints. Wondering about which chocolate you should use? Experiment with Finest Belgian Milk Chocolate or Single Origin milk chocolate to find out which pastry cream flavour you like best. With recipe n° 823 for instance, you'll create a cream with rich cocoa and caramelly notes. We recommend using a standard three-drop fluidity (💧💧💧) to achieve a perfect end result.
Level:
Easy

Milk chocolate pastry cream

Ingredients: Milk chocolate pastry cream

  • 79 g
    caster sugar
  • 114 g
    egg yolks

Preparation: Milk chocolate pastry cream

Emulsfiy.

Ingredients: Milk chocolate pastry cream

  • 23 g
    corn starch

Preparation: Milk chocolate pastry cream

Mix in.

Ingredients: Milk chocolate pastry cream

  • 609 g
    whole milk

Preparation: Milk chocolate pastry cream

Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.

Ingredients: Milk chocolate pastry cream

Preparation: Milk chocolate pastry cream

Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.