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Haigh's Chocolate Creme Patissiere

Difficulty: Easy


  • Approximately 1 1/4 cups


  • 30 minutes Prep
  • 30 minutes Cooking
  1. Melt pastilles slowly in a bain-marie or microwave oven.
  2. Whisk the egg yolks with the cornflour and sugar until thick and pale.
  3. Bring the milk and cream to the boil. Pour a little into the egg yolk mixture and mix thoroughly.
  4. Return the saucepan to the heat. Pour the diluted egg mixture into the saucepan with the milk and cream and cook over low heat, stirring constantly with a whisk until it thickens.
  5. Continue cooking for a few more minutes, still stirring to prevent the cream sticking to the bottom of the saucepan. It should become creamier, but most importantly, it must be shiny.
  6. Slowly pour one-third of the hot cream over the melted chocolate.
  7. Using a whisk or flexible spatula, mix in energetically, drawing small circles to create an elastic, shiny appearance.
  8. Incorporate the second third of the liquid, using the same procedure.
  9. Repeat with the last third of the liquid.
  10. Blend briefly using a stick blender so that the mixture is smooth and perfectly emulsified.
Use Haigh's Chocolate Shortcut Pastry to make a tart using the Creme Patissiere
  • Our Quality Guarantee

    At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.


  • Delivery Promise

    The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.