Chocolate Pastry Cream

Chocolate pastry cream follows the recipe of the pastry cream with the addition of chocolate chips.


INGREDIENTS

1 Litre milk
2tsp vanilla extract
190g caster sugar
95g french custard powder
200g whole eggs (or 4 eggs)
25-50g unsalted butter
200g dark chocolate chips


METHOD

1. In a sauce pan warm up the milk with the vanilla extract.
2. In the meantime, in a metal bowl break the eggs with the sugar and the custard powder.
3. Slowly add the warm milk to the egg mixture and stir together.
4. Put the mix onto the sauce pan and keep on stirring on a low heat (if cooked on a high temperature the eggs may scramble).
5. Once the cream has reached a thick consistency, add in the butter and the chocolate chips and stir until melted.
6. Take off the heat and cover with cling film (make sure the cling film touch the cream surface) and refrigerate.