Crème Pâtissière – chocolate

The basic French custard filling, thick enough to pipe and hold its shape. Great for filling puff pastry, choux or to use as a cake filling.


  • 3 egg yolks
  • 55gr sugar
  • 20gr flour
  • 250gr milk
  • 1/2 tsp vanilla paste
  • 70gr bitter chocolate

Makes enough to make one cake roll or one layer of cake filling. Fills about 25 choux buns.


Combine the yolks and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.

Meanwhile, heat the milk and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously. Don’t pour all of it in at once and keep whipping, or the eggs will coagulate and you’ll have scrambled eggs.

Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well. I like to use a silicone spatula, which gets into the corners well and allows you to push on clumps to break them up.

Turn off the heat, then stir in the chocolate. Place some clingfilm on the Crème Pâtissière, pushing it onto the custard. This prevents a skin from forming. Leave to cool.