The chocolate pastry cream is my favorite cream for filling, maybe because I love chocolate… unfortunately!
This is great for cakes, cream puffs, and any dessert where a filling is required.
Simple to make, with few ingredients, and it doesn’t take as much time as you might think.
The cream keeps in the fridge for up to 4 days; if you have some leftover, you can also freeze it. I only do so when I don’t want to waste it, but keep in mind that once thawed, it becomes slightly more watery, so you’ll need to add some starch or flour to bring it back to the right consistency.
Try making my cream too, and I’m sure you’ll keep it on hand for various occasions!
Try making this recipe too, and if you make this or any other of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approximately 790 total kcal
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Slow fire, Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making chocolate pastry cream
- 3 Egg yolks
- 2 cups cups Milk
- 3 tablespoons Sugar
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Cornstarch or all-purpose flour
Preparation for making chocolate pastry cream
Take a saucepan and put in the eggs, sugar, vanilla, and a little milk.
Place the saucepan on low heat and stir everything with a cake mixer; gradually add more milk until all is used, add the cocoa, the starch or flour, and blend again.
During cooking, you can stir with a wooden spoon and occasionally blend with a mixer to prevent any lumps.
The cream will be ready when bubbles appear and the cream detaches from the saucepan when stirred.
It should not be too liquid.
Once cooked, let it cool and store in the refrigerator for at least 1 hour before use, stirring occasionally.
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