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Chocolate Pastry Cream Recipe

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★★★★★

4.9 from 90 reviews

This luscious and creamy Chocolate Pastry Cream is a decadent filling perfect for pastries, cakes, and tarts. Made with rich cocoa powder, semisweet chocolate, and a smooth blend of cream and milk, this custard is velvety in texture and deeply flavorful. The custard is carefully tempered and cooked on the stovetop to achieve the ideal thickness and silkiness, making it a versatile and indulgent addition to your dessert repertoire.

Ingredients

Scale

Liquid Ingredients

  • 1 cup heavy cream
  • 1 cup 2% or whole milk (divided)
  • 1 tsp vanilla extract

Dry Ingredients

  • ⅓ cup granulated sugar
  • 2 tbsp dark cocoa powder
  • 2 tbsp cornstarch

Eggs and Fats

  • 2 egg yolks (room temperature)
  • ⅓ cup semisweet chocolate (chocolate chips or chopped chocolate)
  • 2 tbsp salted butter (cold and cubed)

Instructions

  1. Heat Cream and Milk: Add the heavy cream and half of the milk (½ cup) to a medium saucepan and warm over medium heat until you see bubbles forming around the edges. This step prepares the dairy base for your custard.
  2. Mix Dry Ingredients and Egg Yolks: In a large mixing bowl, whisk together the granulated sugar, dark cocoa powder, cornstarch, egg yolks, and the remaining ½ cup of milk until the mixture is smooth and well combined.
  3. Temper the Egg Mixture: When the cream mixture starts to bubble at the edges, remove it from heat. Slowly drizzle the hot cream into the egg mixture while whisking constantly to prevent the eggs from scrambling. This gradual warming is essential for a smooth custard.
  4. Cook the Custard: Pour the tempered mixture back into the saucepan and place it over medium-low heat. Whisk constantly until the mixture thickens and begins to bubble, about 3 to 5 minutes. This step activates the cornstarch to create a luscious pastry cream.
  5. Add Chocolate, Butter, and Vanilla: Remove the saucepan from heat. Stir in the semisweet chocolate, cold cubed butter, and vanilla extract. Whisk until the chocolate and butter are fully melted and the cream is silky smooth. If lumps form, strain the pastry cream through a fine mesh sieve using the back of a spoon to push it through.
  6. Chill the Pastry Cream: Transfer the pastry cream to a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 6 hours before using it as a filling to ensure it is fully set and flavorful.

Notes

  • Make sure the egg yolks are at room temperature to prevent curdling during tempering.
  • Use high-quality semisweet chocolate for the best flavor and smooth texture.
  • If the pastry cream becomes too thick after chilling, whisk it briefly before use to soften.
  • This pastry cream can be prepared up to 2 days in advance and stored covered in the refrigerator.
  • Ensure to stir constantly during cooking to avoid burning or lumps.

Keywords: chocolate pastry cream, chocolate custard, pastry filling, chocolate dessert cream, custard filling

Find it online: https://chefmilacook.com/chocolate-pastry-cream-recipe/