Chocolate Cream Filling
3 tablespoons all-purpose flour
1/8 teaspoon salt
3/8 cup granulated sugar
1/2 cup cream
1/2 cup milk
4 egg yolks
2 ounces unsweetened chocolate
1 teaspoon pure vanilla extract
Mix the flour, salt and sugar in a saucepan. Blend in a portion of the cream. Place on medium heat and stir constantly. Add the remainder of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a small portion of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened (not thick).
Remove from heat, add 2 ounces of melted, unsweetened chocolate to the mixture along with the vanilla. Cool quickly by placing saucepan in a cold water bath (bowl with water and ice), stirring until cool.
Too prevent a skin from forming, brush with melted butter. Stir before using.
Imitation vanilla extract can be used in place of pure vanilla extract.