The chocolate pastry cream is a variation of the classic pastry cream, perfect for filling cakes, cookies and small pastries, but also delightful on its own as a spoon dessert. This recipe is by master Iginio Massari and yields a firm, velvety chocolate pastry cream. The version I suggest is naturally gluten-free because it uses cornstarch (be sure it is certified); it can also be made lactose-free.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6 egg yolks egg yolks (about 3.5 oz / 100 g)
- 1 cup whole milk (≈8.5 fl oz / 250 ml)
- 5 tbsp granulated sugar (≈1/3 cup / 60 g)
- 4.2 oz 70% dark chocolate (≈120 g)
- 2 1/2 tbsp cornstarch (≈20 g)
Tools
- 1 Saucepan
- 2 Bowls
- 1 Knife
- 1 Whisk
Steps
Coarsely chop the chocolate and put it in a bowl.
Pour the milk into a saucepan, place over low heat and heat until it comes to a boil.
Put the egg yolks and sugar in a bowl and whisk well until combined.
Add the cornstarch and mix thoroughly.
Pour the egg mixture into the hot milk and whisk.
Bring to cook, stirring continuously, about 5 minutes over low heat.
Pour the hot cream over the chopped chocolate and use a spatula to combine.
Cover with plastic wrap directly on the surface and cool quickly, then transfer to the refrigerator for at least 3 hours.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they do not contain gluten contamination.
Tips
Chocolate pastry cream keeps for 3 days in the refrigerator.
FAQ (Questions and Answers)
Can I make chocolate pastry cream without lactose?
Certainly, you can use lactose-free milk or unsweetened soy or almond milk.
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