Chocolate pastry cream
A good pastry cream is essential for your recipe book.
- 1L milk
- 200g caster sugar
- 4 eggs
- 80g cornflour
- 1 Tbsp dark cocoa powder
- 180g dark chocolate (70% cocoa), chopped
1 Combine the milk and half the sugar in a medium saucepan and set over a moderate heat. Bring to a boil.
2 Whisk the eggs, cornflour, cocoa and remaining sugar in a large bow, until very light, then pour in the hot milk. Whisk smooth, then return to the saucepan. Cook, whisking constantly, until the mixture boils for 1 minute. Pour into a bowl and whisk in the chocolate. Set aside to cool, covered with a layer of cling film.