Chocolate Pastry Cream is perfect for filling all our favorite desserts, but also delicious on its own.

A delightful twist on the classic pastry cream made with just eggs and the incredible scent of vanilla.

This chocolate version is especially loved by children because it resembles the famous hazelnut cream.

But this pastry cream recipe has an edge. It’s very easy to make and can be prepared with your favorite chocolate.

The secret to success is to cook the chocolate pastry cream over very low heat, stirring constantly.

If you want it sweeter, you can replace the dark chocolate with milk or white chocolate for a great taste!

In this case, I used dark chocolate because I like it a lot and find it creates a great contrast with the sweetness of, for example, a sponge cake.

Besides filling cakes, you can use this chocolate cream to fill cream puffs or make croissants and brioche irresistible.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 5 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

367.36 Kcal

calories per serving

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Energy 367.36 (Kcal)
Carbohydrates 54.15 (g) of which sugars 43.81 (g)
Proteins 6.83 (g)
Fat 14.51 (g) of which saturated 7.99 (g)of which unsaturated 6.09 (g)
Fibers 1.40 (g)
Sodium 11.96 (mg)

Indicative values for a portion of 150 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 Chocolate Pastry Cream

3.5 oz 55% dark chocolate
2 cups milk
1 vanilla pod
4 egg yolks
5 oz sugar (or erythritol)
3 tbsps cornstarch (or all-purpose flour)

Tools

Steps for Chocolate Pastry Cream

Heat the milk with the vanilla pod in a saucepan.
Beat the egg yolks with the sugar in a bowl.
Whisk with a regular whisk until smooth and frothy.
Add the cornstarch (or flour), ensuring no lumps form.
Add a little of the heated milk and mix well.
Transfer the mixture to the saucepan with the remaining milk and bring to a simmer over low heat, stirring constantly to prevent burning.
Remove from heat when the cream reaches the desired thickness.
Add the chopped chocolate and stir until it melts.
Continue to stir until the chocolate is fully incorporated.
Now transfer the chocolate pastry cream to a cold, shallow, wide container to cool.
(Once lukewarm, cover with plastic wrap directly on the surface and let it cool completely in the refrigerator).
Enjoy your meal.

Tips

If you don’t use it immediately, cover it with plastic wrap directly on the cream and store it in the fridge; it will last a couple of days.

If you want, you can use milk chocolate: same quantity and procedure, just adjust the sugar, which might be excessive.

Using 55% dark chocolate ensures the right sweetness and consistency for the cream. Instead of the vanilla pod, you can flavor it with untreated orange zest if you prefer.

Before using it, I recommend mixing it vigorously or using electric beaters to make it smooth and creamy again. I do not recommend freezing.

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