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Creamy White Chocolate Pastry Cream Recipe

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White Chocolate Pastry Cream Recipe

If youโ€™re a fan of indulgent desserts, this White Chocolate Pastry Cream will quickly become your go-to treat. Silky smooth, rich, and incredibly satisfying, this recipe combines the luxurious flavor of white chocolate with the classic charm of pastry cream. Perfect as a filling for cakes, pastries, or as a standalone dessert, this decadent treat is versatile and easy to prepare.


Ingredients for White Chocolate Pastry Cream

Hereโ€™s everything youโ€™ll need to make this creamy dessert:

Ingredient Amount
Whole milk 250g
Egg yolks 2
White chocolate 250g (chopped into small pieces)
All-purpose flour 15g
Granulated sugar 50g
Sweetened condensed milk 60g
All-purpose flour (additional) 20g
Whole milk (additional) 250g
White chocolate (additional) 250g

Instructions for Making White Chocolate Pastry Cream

Step 1: Prepare the White Chocolate
Start by chopping the white chocolate into small flakes. Set it aside to add to the cream later. This ensures the chocolate melts evenly and integrates perfectly into the cream.

Step 2: Heat the Milk
Place the 250g of whole milk into a saucepan. Heat it over low heat, stirring occasionally. Be patient as the milk warms up, but ensure it doesnโ€™t come to a boil. Once it is just warm, you are ready for the next step.

Step 3: Mix the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar. Use a hand whisk to beat the mixture until it becomes pale, thick, and slightly fluffy. The key here is to whisk until the mixture reaches a light, creamy texture.

Step 4: Incorporate the Flour
Next, sift the flour (both the 15g and 20g amounts) into the egg and sugar mixture. Add it in gradually while whisking to prevent lumps from forming. This will create a smooth, thick mixture that will help thicken your pastry cream later.

Step 5: Combine Milk and Egg Mixture
Once the milk is warm, begin adding it slowly to the egg mixture while continuously stirring. The slow addition of the warm milk will help prevent the eggs from scrambling. Stir until the mixture is smooth, with no lumps.

Step 6: Cook the Pastry Cream
Transfer the combined mixture back into the saucepan and place it over low heat. Stir constantly with a wooden spoon or whisk, making sure the cream doesnโ€™t stick to the bottom of the pan. Continue to cook and stir for about 20 minutes, or until the mixture thickens and forms a custard-like consistency.

Step 7: Add the White Chocolate
Once the pastry cream has thickened, take it off the heat. Add the chopped white chocolate to the hot cream and stir until it completely melts and blends into the cream. The residual heat from the pastry cream will help melt the chocolate smoothly.

Step 8: Chill the Cream
Pour the finished pastry cream into a shallow container, making sure itโ€™s evenly spread out. To prevent a skin from forming, cover the surface of the cream with plastic wrap, pressing it gently into the surface of the cream. Let it cool at room temperature before placing it in the refrigerator to chill for a few hours, or until completely cooled.


Egg-Free Version of White Chocolate Pastry Cream

For those who are allergic to eggs or prefer a lighter version of this delicious cream, you can easily substitute the egg yolks and sugar with sweetened condensed milk. Hereโ€™s how to make it:

  1. Prepare the Ingredients: Chop the white chocolate into small flakes and set it aside. In a separate bowl, sift the flour and combine it with the sweetened condensed milk.

  2. Heat the Milk: Just like in the original recipe, warm the milk over low heat until it is just about to simmer.

  3. Combine the Ingredients: Slowly add the warm milk to the flour and sweetened condensed milk mixture, whisking continuously to avoid lumps. Stir until the mixture is smooth and well combined.

  4. Cook the Mixture: Pour the combined mixture into a saucepan and cook over low heat, stirring constantly. This step will thicken the cream to a custard-like consistency.

  5. Melt the White Chocolate: Once the mixture has thickened, remove it from the heat. Add the chopped white chocolate and stir until it is fully melted and incorporated into the cream.

  6. Cool and Chill: Pour the egg-free white chocolate cream into a container, cover with plastic wrap, and chill until set.


Tips for the Perfect White Chocolate Pastry Cream

  • Slow and Steady Wins the Race: When adding the warm milk to the egg mixture, do it slowly to prevent the eggs from cooking too quickly and scrambling. This will help you achieve a smooth, lump-free cream.
  • Constant Stirring is Key: While cooking the mixture, be sure to stir constantly to avoid burning or sticking to the bottom of the pan.
  • Cool it Properly: To avoid a skin from forming, cover the pastry cream with plastic wrap while it cools. Press the wrap directly onto the surface of the cream.
  • Use Quality White Chocolate: The flavor of your white chocolate pastry cream will depend on the quality of the chocolate you use. Choose high-quality white chocolate for the best results.

Why Youโ€™ll Love This Recipe

White chocolate pastry cream is the perfect indulgence for any dessert lover. Whether youโ€™re using it to fill cakes, pastries, or simply enjoying it as a sweet treat on its own, this creamy, velvety dessert will satisfy your sweet tooth. The richness of the white chocolate combined with the smooth texture of the pastry cream makes it a showstopper in any dessert.

By following these simple steps, you can create a dessert that will wow your family and friends. Plus, the egg-free variation means that even those with dietary restrictions can enjoy this delicious treat. It’s perfect for a variety of occasions, from casual gatherings to fancy dinner parties. Try it today and experience the luxuriousness of white chocolate pastry cream for yourself!


For more dessert inspiration and delightful recipes like this one, visit Love With Recipes โ€“ your go-to source for mouthwatering, easy-to-follow, and delicious recipes!

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