Chocolate Pastry Cream | Chocolate Crème Pâtissière | Kitchenstagram
Chocolate Crème Pâtissière is a rich, creamy, custard bursting with deep chocolate flavour. Made with simple ingredients, it’s easy to prepare and naturally gluten-free, with a dairy-free option. Perfectly thick and luscious, this versatile chocolate pastry cream is ideal for filling cakes, eclairs, pastries or tarts. Its velvety texture and intense flavour make it an irresistible treat for chocolate lovers.
What is Pastry Cream?
Pastry Cream or Crème Pâtissière, is a classic French Custard made from eggs, sugar, milk and a thickening agent like corn flour or cornstarch. To prepare it, egg yolks, sugar, cornstarch and optional cocoa powder are whisked together before incorporating hot milk. The mixture is then cooked over heat, until it thickens. Butter is stirred at the end for a smooth and luxurious finish.
The rich and velvety cream is a versatile staple. It can be adjusted to different thickness and is used in a variety of desserts, such as filling cakes, layering pastries or piping into choux pastry. Once cooled, its applications are nearly endless, making it an essential component in many culinary creations.
Why you’ll love this recipe:
This is the easiest pastry cream recipe you’ll find- no tempering required. The one-pot method makes it foolproof and beginner-friendly.
Silky smooth with a luscious mouthfeel, this pastry cream adds an indulgent touch to any dessert.
For making this pastry cream you don’t need any fancy techniques or equipments- just a straightforward method that anyone can follow.
Perfect for planning ahead, you can prepare this pastry cream up to two days in advance, saving time for when you need it most.
Whether you’re filling cupcakes, doughnuts, eclairs, layering cakes or serving it alongside pound cake with fresh fruit, this pastry cream elevates any dessert.
Chilled to perfection, this pastry cream is thick, glossy and velvety. Fold in whipped cream for a lighter, mousse-like texture if desired.
Everything you need is likely already in your pantry or fridge. No speciality ingredients here- just staples that comes together for an extraordinary result.
Ingredients needed for Chocolate Pastry Cream:
Milk: Whole milk is recommended for making the vanilla pudding, but any milk will work. You may replace part of the milk with heavy cream or single cream.
Sugar: Castor sugar or Granulated sugar works perfectly for this recipe. Brown sugar can be used, brown sugar introduces a molasses-like flavour that beautifully complements the chocolate.
Egg Yolk: Egg Yolks contribute to the vanilla puddings creamy texture.
Cornstarch/ Corn flour: Cornstarch or Corn flour stabilizes and thickens the pudding to its classic, smooth texture. Cornstarch prevents curdling by stabilizing egg proteins and gelatinizes during cooking to absorb liquid and create a thick consistency.
Chocolate: Use high quality couverture chocolate made with cocoa butter for a superior flavour and texture over compound chocolate.
Butter: Butter gives the pudding extra richness and makes it velvety smooth. I have used salted butter so I didn’t add extra salt, if you are using unsalted butter add a pinch of salt to the pastry cream.
Use of Chocolate Pastry Cream:
Chocolate Pastry Cream is a versatile filling for pastries like Choux pastry, doughnuts, eclairs, cream puffs and croissants. It’s perfect for desserts like trifles, chocolate brownie trifle, Boston cream pie, profiteroles and no-bake pies. This rich cream also works as a cake filling- just ensure stability by using buttercream dam. Its smooth, chocolatey flavour enhances any dessert, making it a favourite for decadent creations.
Storage Tips:
Refrigeration: Transfer chocolate pastry cream to an airtight container, press plastic wrap onto its surface to prevent a skin from forming and let it cool to room temperature. Seal the container and refrigerate for up to 5 days.
Freezing: Pastry cream made with cornstarch cannot be frozen, as the thickening agent breaks down during freezing, compromising the texture.
Ingredients
2 cups Whole Milk
2 nos. Egg Yolk
1/3 cup Castor Sugar
2 tbsp Corn Flour
80 gm Dark Chocolate (70% Cocoa)
2 tsp Instant Coffee
2 tbsp Salted Butter
Preparation
- Step 1: In a saucepan, heat milk over medium heat. Stir to combine, slowly bring to a simmer, do not let the milk boil.
- Step 2: In a mixing bowl, whisk together egg yolk, castor sugar and cornstarch until completely combined.
- Step 3: Slowly stream the hot milk mixture in the egg mixture little by little to temper the egg mixture and whisk immediately. This will raise the temperature of the egg mixture, without scrambling it. While continuing to whisk pour in the rest of the hot milk into the egg mixture. Add the milk yolk mixture back to the pan.
- Step 4: Place the pan over low heat and add chocolate and instant coffee, continue to cook over medium-low heat, whisking constantly until it thickens. Do not let this mixture boil or it can curdle.
- Step 5: Remove the pastry cream from the heat and whisk in the butter, whisk until well combined. Strain the pastry cream through a fine sieve. Set aside the pudding to cool completely and thicken before using it.
- Step 6: Store the chocolate pastry cream in an airtight container for up to 4 days in the fridge.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2