You may have seen my simple creme patissiere recipe, but I have jazzed it up just a little by turning it into chocolate heaven. The trick for amazing chocolate creme pate is to have good quality chocolate. You can also use milk or white chocolate and it will still taste just as amazing as long as the chocolate is good quality.
Heat the creme patissiere and cream in a saucepan until it reaches approx. 75 degrees celsius.
Pour the cream mix over the chocolate
Blitz the creme patissiere in with the chocolate
Once the chocolate has incorporated into the mix and is smooth, cover with cling film and refrigerate until needed.
Simple Choc Creme Patissiere
Ingredients
Units
Scale
- 500g Simple Creme Patissiere
- 250g Cream 35%
- 175g Dark Chocolate 70%
Instructions
- In a medium saucepan, place the creme patissiere and cream in a saucepan and heat to 70 degrees celsius
- Pour the custard over the dark chocolate and blitz until smooth
- Cover with cling wrap with the film touching the surface of the custard so it does not form a skin and chill until needed
Enjoy!
