Chocolate Pastry Cream
1 Cup Milk
Heat 1 cup of milk, add 1/4 tsp of the instant espresso and stir well. In a seperate bowl drop 2 egg youlks, 1/3 cup of sugar 2 TBSP of potato starch and mix well. Add a little of the hot milk and mix well until smooth. Gradually add the rest of the milk while stirring. Cook on low heat and continue stirring until it thickens. Remove from fire and ad 1/4 tsp vanilla. Add a pinch of salt and 1/2 cup of chocolate chips. Stir well until chocolate melts, transfer to a glass bowl , cover with plastic wrap and refrigirate. Serve as filling or on top of pastry.