Chocolate Pastry Cream Recipe
Category: Desserts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (55%) | 100g |
| Whole milk | 500g |
| Vanilla pod | 1 |
| Egg yolks | 75g |
| Sugar | 140g |
| Cornstarch (cornflour) | 45g |
| Pinch of salt | 1 pinch |
Instructions
To make a decadent and rich chocolate pastry cream, begin by finely chopping the dark chocolate. This step ensures it melts smoothly into the cream later.
In a saucepan, pour the whole milk and add the seeds from a vanilla pod. Insert the empty pod into the milk as well, allowing the vanilla to infuse as the milk heats up. Place the saucepan over moderate heat, bringing the milk just to the edge of a simmer but not allowing it to boil.
While the milk is heating, prepare another saucepan where you’ll combine the sugar with the egg yolks. Whisk the mixture well, ensuring the yolks and sugar form a smooth, slightly pale mixture. Add the cornstarch to this mixture, whisking until it’s fully incorporated. This will help thicken the cream later on.
Once the milk is warm, carefully remove the vanilla pod and discard it. Slowly pour a small amount of the hot milk into the egg and sugar mixture while whisking constantly to temper the eggs, ensuring they don’t scramble. Continue to add the milk little by little, maintaining the gentle stirring to avoid curdling.
Once the milk and egg mixture are combined, return it to the stovetop over moderate heat. Stir continuously until the cream thickens to a custard-like consistency. Be patient as the cream transforms from a runny mixture to a rich, velvety cream.
When the cream has thickened, remove it from the heat and immediately stir in the chopped dark chocolate. The residual heat will melt the chocolate, infusing the pastry cream with a rich, chocolaty flavor.
To prevent a skin from forming on the surface of your pastry cream, cover it with plastic wrap, pressing the wrap directly onto the surface of the cream. Allow the cream to cool to room temperature, then refrigerate it to fully chill.
This chocolate pastry cream is incredibly versatile and can be used in various ways. It’s perfect for filling cakes, pastries, or as a decadent dessert on its own. Try it as a rich layer in a layered cake, or as a dip for fresh fruits, or simply serve it in cups as a sweet indulgence.
Enjoy this smooth, luxurious chocolate pastry cream for your next dessert creation!
