Chocolate Pastry Cream.
If the classic pastry cream is a must, its chocolate version is the temptation that’s impossible to resist. I present the Chocolate Pastry Cream …a very quick and super indulgent reinterpretation, ideal for giving an extra touch to all your desserts.
Forget complicated preparations: you only need to add the unsweetened cocoa at the end of the pastry cream preparation.
It’s perfect for filling a Sponge Cake (Pan di Spagna), tarts, cakes or to enjoy as a luxurious spoon dessert with some crunchy cookies.
Ready to prepare this version that you’ll fall in love with? Come with me and let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the chocolate pastry cream
With this quantity, you can fill:
A round Sponge Cake (Pan di Spagna) with a diameter of 26–28 cm (about 10¼–11 in), obtaining two generous filling layers.
If you need to fill a small Sponge Cake (18–20 cm / about 7–8 in), I recommend halving the quantities to avoid excessive leftovers.
- 4 1/4 cups milk
- 3/4 cup + 2 tbsp granulated sugar (about 180 g / 6.3 oz)
- 5 tbsp cornstarch (about 40 g)
- 4 eggs
- 1/4 cup unsweetened cocoa powder (about 30 g / 1.1 oz)
Steps for the chocolate pastry cream
Pour the milk into a small saucepan and warm it over medium-low heat. It should not boil, just become very hot.
Meanwhile, in a bowl, quickly whisk the sugar together with the eggs using a hand whisk. Then add the cornstarch and the vanillin (or vanilla extract) and mix well to eliminate any lumps.
Pour a little of the hot milk in a thin stream into the egg mixture, whisking vigorously. This step tempers the eggs and prevents them from curdling.
Pour the entire contents of the bowl into the saucepan with the milk. Put over very low heat and stir continuously with the whisk. Continue cooking until the cream thickens and reaches the desired consistency.
Remove the saucepan from the heat. Add the sifted unsweetened cocoa (this is essential to avoid lumps). Whisk vigorously and quickly until the cocoa is fully incorporated and the cream has taken on its magnificent dark color.
Immediately pour the cream into a cold container. Sprinkle the surface with a little granulated sugar to prevent a skin from forming.
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Tips
Quick cooling: To prevent the cream from spoiling or forming a “skin” on the surface, pour it into a shallow, wide container. If you’re in a hurry, place the empty container in the freezer for 15 minutes before pouring in the hot cream. This will greatly speed up cooling.
Plastic wrap on the surface: As soon as you pour it into the container, cover it with plastic wrap, pressing it directly onto the surface of the cream. This will prevent the annoying “skin” from forming and will keep it smooth and velvety.
Storage: Once cold, the chocolate pastry cream can be kept in the refrigerator for 2–3 days, always covered with plastic wrap.
