Milk chocolate pastry cream

The key to delicious cream puffs, luscious cupcakes or a heavenly éclair? Their filling of course. This recipe yields an incredibly rich and creamy milk chocolate pastry cream (or crème pâtissière) that turns all your pastries, cakes and tarts into best-sellers. Expect a pronounced milk chocolate taste with plenty of cocoa flavours, and creamy and caramelly hints. Wondering about which chocolate you should use? Experiment with Finest Belgian Milk Chocolate or Single Origin milk chocolate to find out which pastry cream flavour you like best. With recipe n° 823 for instance, you'll create a cream with rich cocoa and caramelly notes. We recommend using a standard three-drop fluidity (💧💧💧) to achieve a perfect end result.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate pastry cream

Ingredients Preparation
  • 77g
    caster sugar
  • 110g
    egg yolks


  • 22g
    corn starch

Mix in.

  • 589g
    whole milk
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
  • 201g
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Get in Touch