CHOCOLATE PASTRY CREAM

Makes 800 g (1 lb 12 oz)

5 egg yolks

90 g (3¼ oz) caster (superfine) sugar

15 g (½ oz) plain (all-purpose) flour

15 g (½ oz) cornflour (cornstarch)

20 g (¾ oz) unsweetened cocoa powder

500 ml (17 fl oz/2 cups) milk

140 g (5 oz) milk chocolate, chopped

Put the egg yolks, sugar, flour, cornflour and cocoa in a bowl and whisk to combine.

Pour the milk into a saucepan and bring to boiling point. Pour over the flour mixture, stirring to combine.

Return to the saucepan and cook over low heat, stirring constantly, until the mixture comes to the boil. Cook, stirring, for another 1–2 minutes.

Remove from the heat and add the chocolate, stirring until melted.

Transfer to a bowl. Cover the surface with a layer of plastic wrap to prevent a skin forming.

Refrigerate for 2–3 hours, or until set.