CHOCOLATE PASTRY CREAM is a delicious base recipe for filling desserts like cakes, cookies, rolls, and more. Creamy, soft, and delightful, it is also used to make quick desserts served in small glasses. Just a few simple ingredients—eggs, milk, sugar, flour, and cocoa—and the chocolate pastry cream is ready!
Great to be used on its own for filling and even better when used together with classic pastry cream or whipped cream or other creams. I remember when I was a child, my mother would make the cake with the two creams and whipped cream for my birthday, and I would help her prepare everything. The most delicious moment was definitely preparing the cream; I used to eat all the leftover from the pot!
Today, I will explain how to make perfect chocolate pastry cream, creamy without dripping, soft and fragrant. The recipe is very simple, following the classic pastry cream recipe. You can flavor it with some orange zest or even with vanilla or rum flavoring if you like.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 25 oz
- Cuisine: Italian
Ingredients
- 5 egg yolks
- 6 tbsp all-purpose flour (alternatively cornstarch)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 3.5 oz dark chocolate
Steps
To prepare the chocolate pastry cream, start by placing the yolks with the sugar in a saucepan. Use a hand whisk to mix the sugar and yolks well.
Add the flour, then continue mixing with the hand whisk. There should be no lumps, also add the vanilla extract and half of the milk, then mix again.
Chop the chocolate finely and add it to the yolk, flour, and milk mixture.
Pour the remaining milk into the saucepan, mix again, and place on the stove, on low heat. Cook, stirring consistently with the whisk in the same direction. The chocolate will melt, giving the cream the chocolate color.Continue mixing to avoid lumps. When you see the cream thickening and bubbles forming on the surface, remove the cream from the heat and pour it into a bowl. Cover it immediately with cling film touching the surface and let it cool completely before using it.
… Vane’s tips
The chocolate pastry cream can be stored for up to three days in the fridge in a covered bowl.
You can replace the dark chocolate with milk chocolate.
You can replace the dark chocolate with milk chocolate.
