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–+ servings
Chocolate pastry cream

Chocolate Pastry Cream

This chocolate pastry cream is all about turning basic ingredients into a creamy, chocolatey delight. Use it as a filling for pastries or as an indulgent layer in your favorite desserts.
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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Dessert, Filling
Cuisine: French
Keyword: Chocolate, Cream Patisserie, Custard, Filling, Pastry Cream
Servings: 2.5 cups
Author: Marcin Skrzypiec

Equipment

  • whisk

Ingredients

  • 2 cups milk ~480g
  • 4 medium egg yolks or large (about 60-70g)
  • 4 tablespoons cornstarch ~40g
  • 7 tablespoons sugar ~87g
  • 1 teaspoon vanilla extract
  • 4 oz dark chocolate ~113g

Instructions

  • Boil Milk: Combine milk, vanilla extract, and half the sugar in a pot. Heat until almost boiling.
  • Prep Yolks: Whisk egg yolks in a bowl. Mix in cornstarch and remaining sugar.
  • Chop Chocolate: Finely chop chocolate and set aside.
  • Temper Eggs: Gradually add hot milk to yolks, whisking constantly to blend without curdling.
  • Thicken Cream: Return mixture to pot and cook over low/medium heat until thick (2-4 mins), stirring constantly.
  • Add Chocolate: Off the heat, whisk in chopped chocolate until melted and smooth.
  • Taste and Adjust: Taste and add sugar if needed.
  • Strain (Optional): Strain if needed to remove unmelted chocolate or curdled yolks.
  • Chill: Cover with plastic wrap and cool at room temperature for 15 mins, then refrigerate.
  • Whisk Before Using: Whisk before piping.

Notes

This recipe uses less sugar than most other pastry cream recipes out there. Make sure to taste the pastry cream and adjust the sugar if needed. It should be sweet, but not so that the vanilla flavor is barely noticeable.
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