Coffee Chocolate Creme Patissiere Recipe
Recipe type: Sauce
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 7
This recipe has been reproduced with the permission of La Patisserie des Reves and their UK publishers
  • 400ml Semi-skimmed milk
  • 25g Ground coffee
  • 50g Egg yolks
  • 60g Brown sugar
  • 15g Corn flour
  • 10g Flour
  • 50g Chocolate (anything 50% cocoa and above)
  • 30g Unsalted butter
  • 2 Pinches of fleur de sel
  1. In a saucepan, bring the milk to the boil then add the ground coffee and infuse for 5 minutes, but no more than that.
  2. Strain through a very fine chinois or a jelly bag to obtain the milk without the coffee grounds.
  3. Whisk the egg yolks and brown sugar until slightly pale then add the cornflour and flour.
  4. Break up the chocolate and stir the pieces into the infused milk, then heat this mixture again on the hob, whisking to help melt the chocolate.
  5. Off the heat pour the chocolate and coffee milk in two or three batches into the egg mixture, whisking constantly.
  6. Transfer the mixture to a saucepan and bring it back to the boil over a medium heat, whisking it constantly.
  7. Cook the cream for about 1 minute, whisking all the time to prevent it sticking to the bottom of the pan.
  8. When the cream has thickened whisk in the cold butter then the fleur de sel.
  9. Pour the hot cream into a mixing bowl and cover with cling film to prevent a crust forming.
  10. Refrigerate the cream and just before you use it, give it a whisk for 30 seconds to remove any lumps.