This decadent chocolate pastry cream is a must-have filling for homemade cream puffs, but is so good, you'll want to enjoy it by the spoonful.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
30 mins
total:
3 hrs
Servings:
12
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan combine 1/2 cup sugar, 1/4 cup all-purpose flour, and 1/4 tsp. salt. Gradually stir in 1 1/2 cups half-and-half and 4 oz. chopped semisweet chocolate. Cook and stir over medium until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat; stir in 1 tsp. vanilla. Spoon into a bowl. Cover surface with plastic wrap; let cool slightly. Chill 2 hours until cold (don't stir).

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  • In a chilled small bowl beat 1/2 cup heavy cream until soft peaks form. Gradually fold whipped cream into cooled chocolate cream; chill 30 minutes. Makes about 4 cups.

Nutrition Facts

185 calories; fat 12g; cholesterol 83mg; saturated fat 7g; carbohydrates 17g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 3g; vitamin a 335.8IU; vitamin c 0.3mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 14.3mcg; vitamin b12 0.2mcg; sodium 72mg; potassium 59mg; calcium 47mg; iron 1.2mg.
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