Chocolate Pastry Cream
Although we have a pudding pictured, this was originally intended to be piped into the centre of doughnuts or profiteroles and that is how it works best.
However, you heard it here first, go ahead and use it as if was a chocolate pudding.
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Need
- 80 Grams raw caster sugar BUY
- 250 Grams chocolate dark in pieces BUY
- 500 Grams milk
- 4 egg yolks
- 25 Grams cornflour or cornstarch
- 40 Grams butter unsalted BUY
Do
- 1
Place sugar and chocolate into the Thermomix bowl and mill 20 sec/speed 9. Scrape down sides of the bowl.
- 2
Add remaining ingredients, except butter and cook 10 min/90°C/speed 4.
- 3
Add butter and blend 10 sec/speed 6.
- 4
Pour into a glass/ceramic dish and cover with plastic wrap or baking paper, pushing the wrap down onto the top of the custard to form a cartouche.
- 5
Cool completely in the fridge before piping into the centre of profiteroles. Alternatively it does work as a chocolate pudding whip. Cue the cream!
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
