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Sweet Sauces and Creams

Chocolate Pastry Cream

Chocolate Pastry Cream is an indulgent twist on classic pastry cream for filling cakes, cookies, brioches, and macarons. Let's see how to make it.
Recipe Chocolate Pastry Cream
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Chocolate Pastry Cream is one of the most widely used sweet creams in pastry making, and it’s precisely because of its versatility that it’s worth knowing how to make it. You’ll be pleased to know that the Chocolate Pastry Cream Recipe is nothing more than a new take on classic Pastry Cream, the plain yellow custard cream, with Dark Chocolate added. A similar result can also be achieved with Cocoa, which gives you Cocoa Cream, but with chocolate it has a completely different flavor.

So if you’re still wondering how to make Pastry Cream, it’s time to get cooking. Get some Milk, preferably whole, Eggs, Sugar, Flour, and top-quality Dark Chocolate, and get ready to make the best Dark Chocolate Pastry Cream ever. You won’t be able to resist tasting it, perhaps with some fresh fruit, or using it to make a Pastry Cream Tart.

Chocolate Pastry Cream can be used to fill Cream Puffs or Croissants, or to make one of our Indulgent Desserts with Pastry Cream. Combined with whipped cream, on the other hand, it becomes a tasty Cocoa Chantilly Cream. In short, you’re spoiled for choice.

Ingredients for 4 people

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Method

  1. To make the Chocolate Pastry Cream, start by putting the milk in a small saucepan. Turn on the heat and warm it until it is just about to boil.
  2. Separately, in another small saucepan, mix the egg yolks with the sugar and flour using a whisk. The result should be a creamy, lump-free mixture.
  3. Pour in the hot milk in a thin stream, whisking constantly, then put the mixture back on the heat.
  4. Stir constantly and let it cook until the sauce has thickened. It will take about 5 minutes.
  5. Now remove it from the heat, add the dark chocolate in chunks (or coarsely chopped with a knife), and stir well until it has completely melted.
  6. Transfer it to a bowl and cover it with plastic wrap pressed directly onto the surface.
  7. Use the Chocolate Pastry Cream only once it has completely cooled. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Making gluten-free chocolate pastry cream is very simple. Just replace the flour with 40 g of cornstarch. Nobody will notice the difference.

Tips

If lumps form during cooking or while it cools, don’t despair. Blend the cream with an immersion blender and you’re done.

Storage

Chocolate Pastry Cream keeps in the refrigerator for a couple of days, covered with plastic wrap. You can also freeze it for about a month.

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