Chocolate pastry cream.
Traditional and Thermomix (Bimby) recipe. Without heavy cream and with sugar-free indications as well.
Among the basic creams of Italian pastry, dark chocolate pastry cream is one of the most used creams, after the traditional pastry cream and the Chantilly cream, this delight helps us prepare easy but also complex desserts, depending on our needs, and even enjoyed on its own forms a dessert of great value.
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- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
- Energy 403.48 (Kcal)
- Carbohydrates 45.00 (g) of which sugars 38.63 (g)
- Proteins 7.08 (g)
- Fat 22.75 (g) of which saturated 12.98 (g)of which unsaturated 9.32 (g)
- Fibers 1.07 (g)
- Sodium 11.64 (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
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- 2 1/8 cups whole milk
- 6 oz sugar (or 3 tbsp stevia or 1 cup erythritol)
- 4 tbsp cornstarch (maize starch) (or rice starch or oat flour or tapioca starch)
- 1 packet vanillin
- 8 pcs egg yolks
- 4 tbsp butter
- 3 oz dark chocolate (60–69%) (or chocolate chips)
- 6 tbsp cocoa powder
- 4.25 cups ice (cubed) (as cubes)
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Tools
What we need to make it
- 2 Pots or the Thermomix (Bimby)
- 1 Hand whisk
- 2 Bowls
- 1 Plastic wrap
Steps
Chocolate pastry cream
To prepare the chocolate pastry cream, start by chopping the chocolate, and prepare a bowl full of ice large enough to hold the bowl with the cream once it’s done.
Put the milk and vanillin on the heat and warm until almost boiling.
Meanwhile, in another small pan you can put the sugar or sweetener, and add the egg yolks.
Whisk everything together,
as soon as the mixture is smooth, also add the cornstarch, the cocoa and a pinch of salt.
Now, pour a little hot milk over the mixture and mix well, then gradually add the rest of the milk while continuing to whisk by hand. Return to the burner and cook the cream over moderate heat until thickened,
Then once thickened turn off the heat and transfer it to a bowl.
Melt the dark chocolate together with the butter in the microwave or in a bain-marie, and
add it to the very hot cream and always stir with the whisk until all the pieces have melted.
Cover the cream with plastic wrap directly on the surface and place the bowl on the bowl with ice.
As soon as it has cooled, you can store it in the fridge and let it rest for at least 1 hour before using it according to your preparations
Put the milk into the bowl, cook: with the basket instead of the measuring cup 1 min./212°F/vel. 2.
Add the sugar or sweetener, the vanillin, the starch and the dark chocolate, and cook: with the basket instead of the measuring cup 6 min./212°F/vel. 3.
Add the egg yolks and cook: with the basket instead of the measuring cup, 3 min./194°F/vel. 3. In the meantime, fill a large container halfway with water and ice.
Add the butter to the bowl,
the dark chocolate in pieces and blend: 30 sec./vel. 6.
Transfer the cream to a bowl and cover with plastic wrap directly on the surface.
Place the bowl in the container with the water and ice and let it cool before storing in the refrigerator.
The chocolate pastry cream is ready
Storage and tips
Chocolate pastry cream can be stored in the refrigerator for up to 3 days, but not in the freezer.
If you like, you can flavor the cream with chili powder or citrus zest to taste; add them when incorporating the dark chocolate.
