Chocolate custard

Perfect for filling biscuits, cakes and cream puffs, chocolate custard is very simple to prepare.

Cream puffs, cannoncini, sponge cake, tarts: how many desserts can benefit from a delicious filling based on chocolate custard. Among the basic pastry recipes, custard was invented in France between the end of the 1600s and the beginning of the 19th century. Since then the recipe has not undergone changes and the basic ingredients are always the same: eggs, sugar, milk and flour .

The creativity of the chefs then gave rise to more or less delicious variations , such as chocolate custard, also trying to satisfy different dietary needs. In fact, following the same procedure it is possible to make the chocolate cream also in a gluten-free and lactose-free version. But let's see all the steps.

How to prepare the chocolate custard recipe

1. First, put the egg yolks , sugar and flour in a saucepan and mix with a whisk to obtain a creamy, smooth and homogeneous mixture.
2. In a separate saucepan, heat the milk until it comes to the boil.
3. Then pour it onto the egg mixture, stirring constantly with the whisk and put it back on the heat.
4. Cook the cream over medium-low heat , stirring often to prevent it from sticking or forming lumps. After about ten minutes it will have thickened.
5. Chop the dark chocolate with a knife and add it to the cream, stirring until it has melted perfectly.
6. Now transfer the cream into a bowl, cover it with cling film and let it cool completely before using it in your desserts.

Try it to fill cream puffs or puff pastry cannons: you will create a magnificent tray of pastries that would be the envy of the pastry shop.

Here is a video where you can see all the steps. Our doses are slightly different and suitable for obtaining around 850 g of custard but you can also halve if you want.

Chocolate custard: variations

To make a gluten-free version, use 40 g of corn starch instead of flour. If, however, you need a lactose-free version in addition to lactose-free milk, you can use it for a vegetable drink, preferably without added sugars to avoid making the cream excessively sweet.

Instead of dark chocolate, you can use 20 g of bitter cocoa powder to add directly to the egg, sugar and flour mixture. The result will still be excellent even if slightly less sweet. To enhance the sweetness of the cream we recommend adding a pinch of salt .

Conservation

The chocolate cream will keep in the refrigerator for 3-4 days, well covered with cling film.

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