Dessertsbiggerbolderbaking5.0
Chocolate Pastry Cream
Learn how to make our Chocolate Pastry Cream, the luscious pudding-like filling that elevates cakes, donuts, eclairs, and cream puffs!
👥 3 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
📝 Preparation Steps
1
Warm the milk in a medium saucepan over medium-low heat until simmering.
2
In a medium bowl, whisk together the whole egg, egg yolks, sugar, cornstarch, cocoa powder, and salt.
(16 fl oz/480 ml) whole milk2 cupslarge whole egg, (at room temperature)1(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(1 oz/28 g) cold butter, (cubed)2 tablespoonslarge egg yolks, (at room temperature)3
3
Once the milk is simmering, gradually add it to the egg mixture, whisking constantly. Return the mixture to the saucepan and while whisking, cook until the custard begins to bubble and thicken.
4
Keep cooking for ⏱️ 1 -2 minutes until thickened.
5
Remove from the heat and add the chocolate, butter, and vanilla extract. Let this sit for five minutes, then whisk until smooth.
(16 fl oz/480 ml) whole milk2 cups(6 oz/170 g) bittersweet chocolate, finely chopped1 cup(1 oz/28 g) cold butter, (cubed)2 tablespoonsvanilla extract2 teaspoons
6
Pass the mixture through a sieve and into a clean bowl. Place a piece of plastic wrap directly over the surface of the hot custard and let cool to room temperature on the counter before transferring to the refrigerator to cool and set completely, for at least ⏱️ 3 hours and up to 2 days. Use as a filling in a pie, cakes, trifle and tarts.
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