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Roger’s Chocolate cream

Looking for a filling for Choux’s, Eclairs, Saint-Honores or Paris Brest? With this delicious cream by recipe by Chef Roger Van Damme you can fill all your tarts and pastries.

Preparation time 45 minutes


  • 250 g milk
  • 15 g cornstarch
  • 50 g whipping cream
  • 45 g yolks
  • 40 g sugar
  • 100 g finely chopped pure chocolate
  • 50 g soft butter


Mix together the 1/3 of milk and the cornstarch. Bring the remaining milk, cream and sugar in a saucepan to a boil. In meanwhile add yolks to the corn starch mixture. When the the milk begins to boil, add a little bit of milk to the prepared mixture of corn starch mix together.

Now add the mixture to the milk in a saucepan and stirring bring to 85°C. Put the cream from the heat and mix the chocolate in.

Cool the cream to 37°C and finally mix in partially the butter. Pour chocolate cream in pastry bag and let harden in the refrigerator until use.

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