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

Total Time: 20

Course: Dessert, Filling

Cuisine: French

Keyword: Chocolate, Cream Patisserie, Custard, Filling, Pastry Cream

Servings: cups

Author: Marcin Skrzypiec

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Equipment

Whisk

Ingredients

2 cups milk ~480g
4 medium egg yolks or large (about 60-70g)
3 tablespoons cornstarch ~24g
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.
2 cups milk, 1 teaspoon vanilla extract, 7 tablespoons sugar
Prep Yolks: While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.
4 medium egg yolks, 3 tablespoons cornstarch
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.
4 oz dark chocolate
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.

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