This simple chocolate pastry cream is perfect for filling cakes or cream puffs. Less than 10 ingredients and no tricky egg tempering steps!
Simple, rich, and indulgent, this chocolate pastry cream is a fabulous filling for cakes (make sure you use a dam!) or pastries. I like it in my cream puffs or eclairs for a chocolate twist, and I love it in my new chocolate choux au craquelin recipe (coming soon!).