Spiced white chocolate and tonka bean pastry cream Recipe

A macaroon filling made by infusing espelette pepper into a pastry cream.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the cream
  • Semi-skimmed milk : 25 ml
  • Egg yolk(s) : 3 whole
  • Corn starch : 30 g
  • White chocolate chip(s) : 200 g
  • Tonka bean(s) : 1 whole
  • Piment d'Espelette : 1 pinch(es)
  • Caster sugar : 20 g



    Grate the tonka bean.

    Place the milk and grated tonka bean in a saucepan and bring to the boil.

    Place the egg yolks, corn flour, espelette pepper and caster sugar in a bowl and mix together.

    Once the milk has come to the boil, begin adding it to the egg yolk mixture a little at a time. Once all of the milk had been incorporated into the egg yolks, return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Once boiling, pour the liquid into a bowl and add the White chocolate while continuously whisking until you have a smooth mixture.

    Chill in the fridge.


    Fill half of the macaroon shell with the chocolate and tonka bean cream then top with a second macaroon shell to finish.

Chef's tip

«The espelette pepper in this recipe can be replaced with smoked paprika, freshly chopped chillies or chilli jam.»

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