To make the chocolate custard, place the milk and cream in a saucepan and bring to the boil. Remove from the heat. Mix the vanilla, egg yolks, caster sugar and cocoa in a bowl, then slowly pour into ...

Return to the heat and bring to a gentle boil, stirring until smooth and thick. Remove from the heat. Cover the surface of the custard with clingwrap and allow to cool before placing into a piping bag ...

For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry ...

It is also very easy to turn this vanilla pastry cream filling into a chocolate version ... The post The Best Creamy Custard to Fill Your Cakes, Eclairs, Donuts and More appeared first on Spatula ...

Homemade puff pastry encasing a rich custard filling with a swirl of dark chocolate in the middle – Paul Hollywood takes custard tarts to another level. For the puff pastry, put the flours ...

This filling of chocolate pastry cream makes them all the more appealing and indulgent. I like to cut the eclairs open so they can be filled with a generous amount of the cream. They are the ideal ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy ... To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently ...