Indulging in the best pastry cream
Chocolate is something that most people can agree on. I find it very hard to find someone who is not a chocolate fan. This recipe is going to show you how to make the best chocolate pastry cream ever. Pastry cream is a French style custard if I can say that. It is a lot more fluid and rich in taste. When I make this recipe I like to leave my vanilla pods in, because it really adds so much flavour to the crème pâtissière (pastry cream). You can remove the vanilla pods once the chilling process is done and you are ready to pipe.
I hope you enjoy this recipe! You can also try my Vanilla Pastry Cream Recipe if you would like to omit the chocolate flavour.
Bon Appetit,
Zorah
How do I use this recipe in desserts?
Pastry cream is something that really has no limits and can be used in a multitude of recipes. A few examples that I think work very well with it are:
- As a filling for eclairs- whipped cream works very well with eclairs traditionally. But if you want something sweeter then I would suggest making this as the filling. It can also be prepared in advance which makes assembly and preparation much easier.
- A donut filling- when baking round fried donuts, this filling is ideal! It is very smooth which makes piping easy. Not to mention of course it is quite fluid which only helps creating a moist donut.
- Cupcakes and Cake- You can pipe this directly into a cupcake so it’s a nice surprise when you bite into it. And it can be a center filling for a cake too. As long as there is buttercream on the brim when layering the cake. It will be delicious.
How long can I store pastry cream for?
When storing your pastry cream make sure the top is always covered with cling film. The cling film needs to be touching the pastry cream, this eliminates a film from developing on the cream. It does not need to be in airtight container. just make sure the cling film is secured and has no leaks.
Make the best chocolate pastry cream ever
Course: DessertCuisine: FrenchDifficulty: Medium800
grams20
minutes15
minutes1
hour10
minutesChocolate Pastry Cream is a beautiful French pastry cream that is used all over the world. This recipe shows you how to make a rich and chocolatey cream that can be used in so many desserts.
Ingredients
2 cups + 2 tbsp. milk
2 vanilla pods or 2 tsp. vanilla extract
3 egg yolks
1 egg
1/2 cup sugar
2 tbsp cocoa powder (sifted)
2 1/3 tbsp. corn starch
A pinch of salt
110g Dark chocolate (60-70%)
2 tbsp. room temperature butter
Directions
- In a medium sized sauce pan, add the milk and scrape down the inside of the vanilla pods and it to the saucepan as well as the pods themselves.
- Heat this up on the stove over a low heat. Once you see small bubbles forming on the sides and steam, remove from the heat and aside for now.
- In a small bowl, which together the egg yolks and egg until combined.
- Then add in the sugar, corn starch and sifted, salt cocoa powder and whisk for about 2-3 minutes so everything is combined.
- Add in 1/3 cup of the warmed milk to the egg yolk mixture and whisk well while pouring the milk in.
- Once this has tempered well, add in another 1/3 cup of milk and do the same as above.
- Pour the egg yolk mixture back into the sauce pan with the rest of the milk and whisk well.
- Place it back on the heat on a medium heat and whisk continuously for about 3-5.
- When you see the pastry cream bubbling, for a few seconds, remove from the heat.
- Add in the chopped chocolate and stir well until it is all combined.
- Then add in the butter and whisk again.
- While the pastry cream is still warm, place it in a clean dish and put cling film to touch on the pastry cream.
- Let it cool down for about 30 minutes, then place int he fridge for a minimum of 3 hours before using it.
- Enjoy!
You attended CordonBleu!!! Of COURSE I’m gonna try this! I’ll bet its AMAZING!!
Hi! Love ur website. Your recipes are so amazing can’t wait to try them out.
Can i use milk chocolate instead of dark choc for your chocolate pastry cream? And can I use it as a mousse filling for an oreo dessert? Would really appreciate the feedback😊do you have a YouTube channel?
Hi! Thanks so much!
I have not tried it with dairy milk chocolate, but I don’t see why it wouldn’t work?
I think it should be fine for all chocolate types.
thank you,
Zorah