The chocolate pastry cream is a basic preparation of Italian pastry: a variant of the classic Pastry Cream! A velvety and chocolaty taste.
Perfect not only for filling cakes, cream puffs, cannoli, but also to enjoy by the spoon. In short, it will be perfect like the one in the pastry shop!
Moreover, being a cream with starch, the result is gluten-free. With this recipe you can also prepare the grandfather’s cake.
You might also like these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 3 Minutes
- Portions: 1 Piece
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 2,696.80 (Kcal)
- Carbohydrates 231.75 (g) of which sugars 161.69 (g)
- Proteins 57.17 (g)
- Fat 171.03 (g) of which saturated 75.83 (g)of which unsaturated 53.32 (g)
- Fibers 26.56 (g)
- Sodium 93.10 (mg)
Indicative values for a portion of 650 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHOCOLATE PASTRY CREAM INGREDIENTS
- 1 3/4 cups milk
- 1/3 cup liquid cream (fresh)
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 5.5 oz dark chocolate
Tools
- 2 Electric Beaters
CHOCOLATY PASTRY CREAM PREPARATION
Beat with electric beaters for about 2 minutes the egg yolks with sugar and vanilla until obtaining a light and frothy mixture.
Add sifted flour and cornstarch. Blend with gentle movements from bottom to top.
In a small saucepan, mix fresh cream and milk, put on the fire and bring to a boil.
As soon as the first bubbles appear, remove from the heat and quickly pour the yolk mixture into the milk. Put back on moderate heat.
Wait a few seconds, and you will see the egg mixture floating on the milk surface without sinking. Then after about a minute, you will see “craters” appear on the surface, i.e., milk bubbles breaking through the yolk surface.
Stir quickly with a hand whisk and immediately turn off the heat. Add the previously chopped chocolate.
Stir quickly until completely melted, cover with a contact film. Then let cool completely at room temperature.
Adriana’s Advice
Store in the fridge for a maximum of a couple of days!
If instead of dark chocolate you want to use milk chocolate or gianduia, reduce the sugar by 20g.
