The cream with chocolate is a perfect cream for filling all your favorite desserts, but also for eating on its own.
A simple recipe that proves to be very versatile when filling or accompanying all types of cakes, cookies, crepes.
Making this cream is very easy and quick: just add the unsweetened cocoa at the end of the preparation of the classic pastry cream.
Usually, all-purpose flour is used to prepare the pastry cream, with cornstarch (also known as Maizena), although some prefer to use potato starch.
I used cow’s milk, but if you’re lactose intolerant, you can replace it with plant-based milk, ensuring you follow the weight specified in the recipe.
It takes very little time to prepare, ready in 10 minutes.
Once you try this method, it will be hard to go back because preparing it this way is simple and not tiring.
Let’s see together how to make this delicious variation of cocoa pastry cream!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 15/16
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 126.54 (Kcal)
- Carbohydrates 20.27 (g) of which sugars 13.05 (g)
- Proteins 5.16 (g)
- Fat 3.80 (g) of which saturated 2.13 (g)of which unsaturated 1.60 (g)
- Fibers 1.08 (g)
- Sodium 20.59 (mg)
Indicative values for a portion of 60 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
Ingredients for the Chocolate Cream
- 5.6 oz sugar
- 4 eggs
- 1.1 cups all-purpose flour
- 4 cups milk
- 1 lemon (peel)
- 5.6 tbsps unsweetened cocoa powder
Tools
- 2 Small Pots
- Hand Whisk
Steps for the Chocolate Cream
Run the lemon under running water and pat it dry with kitchen paper.
Bring the milk to a boil in a small pot with the peel of one lemon.
(The lemon zest should be cut without the white part).
Take a large pot and start breaking the eggs.
At this point, add sugar and flour.
With the help of a whisk, mix all the ingredients well until you get a smooth and lump-free mixture.
When the milk is hot, turn off the heat, remove the lemon zest, and add it a little at a time to the pot, continuing to stir with the whisk.
Once the mixture is well combined, place the pot on the heat and, always stirring, bring it to a boil until the cream has thickened well.
At this point, turn off the heat and add two tablespoons of unsweetened cocoa (I recommend sifting the cocoa), mix well until it is well combined.
When ready, pour it into a container, cover it with plastic wrap (it should not only cover it but should be in contact), and let it cool.
Our chocolate cream is ready to be used!
Tips
Your chocolate pastry cream is ready to fill or accompany all kinds of desserts.
In addition to being used for cakes, croissants, and desserts, the pastry cream can also be enjoyed on its own with a spoon.
The chocolate pastry cream can be stored in the fridge for 2/3 days, covered with plastic wrap in contact.
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