Chocolate Pastry Cream


  • ⅓ cup flour
  • 2 cups milk
  • ¾ cup sugar
  • 5 oz bittersweet chocolate, finely chopped
  • 6 egg yolks


Place the chocolate in a large bowl and set aside. Beat the egg yolks and ⅓ of the sugar with an electric mixer on high speed until pale and creamy. With mixer on low speed, beat in the flour. Place the remaining sugar and milk in a saucepan over medium heat and bring to a boil. Pour the hot milk mixture onto the egg mixture gradually, stirring continuously. Pour the mixture back into the pan and simmer over low heat for 2 minutes. Pour this egg mixture onto the chocolate. Stir until the chocolate has completely melted. cover and let cool.