Dessertscakemehometonight3.8
Chocolate Pastry Cream
This chocolate pastry cream recipe is creamy, silky, rich, and chocolatey. Use this pastry cream to fill cakes, cupcakes, cream puffs, tarts, eclairs, or just eat it like chocolate pudding. This pastry cream will elevate your favorite chocolate desserts!
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- whisk
- stove
- strainer
📝 Preparation Steps
1
Add the heavy cream and ½ cup milk to a medium saucepan and place over medium heat. Heat the cream while working on the next step.
heavy cream1 cup
2
In a large mixing bowl, whisk together the granulated sugar, dark cocoa powder, cornstarch, egg yolks, and the remaining ½ cup milk until smooth.
dark cocoa powder2 tbspcornstarch2 tbspegg yolks (room temperature)2
3
Once the cream mixture starts bubbling at the edges of the saucepan, remove the saucepan from the heat. Very slowly drizzle the hot cream into the egg mixture, whisking constantly. Be sure to drizzle slowly and whisk quickly to temper the egg mixture so it does not turn into scrambled eggs.
4
Once all the hot cream has been added to the egg mixture, pour the custard mixture back into the saucepan and place on the stove over medium-low heat. Whisk constantly until the mixture thickens and is bubbling about ⏱️ 3-5 minutes.
5
Remove the saucepan from the heat. Add in the semisweet chocolate, salted butter and vanilla extract and whisk until the chocolate and butter are melted and the pastry cream is smooth. If lumpy, pour the pastry cream into a fine mesh strainer over a large bowl. Use the back of a spoon to push through the pastry cream to remove any lumps.
salted butter (cold and cubed)2 tbspvanilla extract1 tsp
6
Place a piece of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Chill for at least ⏱️ 6 hours before using.
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