• pastry chocolate cream filling
  • 4 large egg yolks
  • 3/8 cup granulated white sugar (75g)
  • 3 tbsp cornstarch (24g)
  • 2 cups milk (480ml)
  • 1+1/8 cups milk chocolate, melted (7oz / 200g)
  • pinch of salt
  • 2+1/2 tbsp butter, cubed (35g)
  • Pâte à Choux (choux pastry)
  • 1 cup water (240ml)
  • 1/2 cup unsalted butter (113g)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour (120g)
  • 4 large eggs
  • egg wash
  • 1 large egg
  • 2 tbsp water
  • chocolate ganache
  • 3/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
  • 3/8 cup heavy whipping cream (90ml)
  • OPTIONAL: 1/2 tbsp corn syrup (for extra gloss)


  1. Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously. 
  2. Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
  3. Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.

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