Chocolate pastry cream, aka chocolate crème patissiere is a rich and creamy chocolate filling for pastry and cakes. With a rich chocolate flavour, this pastry cream recipe is also quick and easy to make.With a rich chocolate flavour, this pastry cream recipe is also quick and easy to make.
For best results, always weigh ingredients where a weight is provided
Equipment
heavy based saucepan
Balloon whisk
Mixing bowls and silicone spatula
Strainer
Instructions
Pour 1 ½ cups of milk into a heavy based saucepan, and add sugar, cocoa and vanilla, then heat on low-medium heat until steaming, stirring regularly to dissolve the sugar. Remove from heat.
In a large bowl, whisk together the remaining ½ cup milk, egg yolks and cornflour until smooth and fully combined.
While whisking, very slowly pour the hot milk mixture into the egg mixture in a very slow but steady stream. Don’t pour it too quickly or the heat will scramble the eggs.
Once everything is combined, return the mix to the saucepan. Heat over medium heat, stirring with a whisk constantly, until you notice it getting quite thick and big bubbles are starting to break the surface. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets thicker. You will end up with lumpy custard if you don’t.
Let it boil for a minute, stirring gently with the whisk, then remove from the heat.
Add the finely chopped chocolate. Stir until it is completely melted and combined.
Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature.
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Notes
Store the pastry cream in a container or bowl with plastic wrap pressed to the surface for 3-4 days.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.