Chocolate Pastry Cream Recipe

Name: Chocolate Pastry Cream Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 2 h 50 min
Yield: 24
Cuisine: American
Ingredients: 4 ounces of granulated sugar (1/2 cup; 115g), either plain or toasted; 1 ounce (3 tablespoons; 30g) of cornstarch; 1/4 teaspoon of Diamond Crystal kosher salt; if using table salt, use half as much by volume; 1/4 teaspoon of ground cinnamon (refer to notes); Yolks from 4 large eggs, directly from the refrigerator (2 1/2 ounces; 70g); 2 cups (455g) of whole milk; 4 ounces of dark chocolate, approximately 70%, chopped (3/4 cup; 115g); 1 ounce of unsalted butter (2 tablespoons; 30g), cut into 1/2-inch cubes; 1 teaspoon (5ml) of vanilla extract

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By AprilPublished Aug 8, 2023

Have you ever tasted the silky smoothness of chocolate pastry cream?

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Prep: 5 min
Cook: 15 min
Total: 2 hr 50 min
Servings: 24

Method

Prepare an ice bath by filling a large bowl with a combination of cold water and ice.
In a 2-quart stainless steel saucier, combine sugar, cornstarch, salt, and cinnamon. Whisk them together.
Add the egg yolks to the mixture and whisk until well combined.
Pour in the milk and continue whisking until the ingredients are thoroughly mixed.
Place the saucier over medium heat and whisk constantly until the pastry cream starts to thicken, approximately 8 minutes.
After it thickens, keep whisking, checking for bubbles every few seconds, for about 1 minute.
Once it starts to bubble, set a timer and continue whisking for another minute. This step is crucial to deactivate starch-dissolving protein found in the egg yolks.
Remove the saucier from heat and add the chocolate, butter, and vanilla extract. Whisk until the chocolate and butter have melted and all the ingredients are fully combined.
Use a fine-mesh strainer to strain the pastry cream into a medium heatproof bowl.
Immediately cover the surface of the cream with plastic wrap or buttered parchment paper to prevent a skin from forming.
Place the bowl in the prepared ice bath and let it chill for 30 minutes. Then, transfer it to the refrigerator and refrigerate until cold, approximately 2 hours.
When you are ready to use the

About this recipe

The Delight of Chocolate Pastry Cream

Have you ever tasted the silky smoothness of chocolate pastry cream? It's like a heavenly cloud of rich, velvety chocolate that melts in your mouth. Whether you're using it as a filling for cakes, pastries, or even as a stand-alone dessert, chocolate pastry cream is a versatile and indulgent treat that will leave you craving for more.

The Magic of Chocolate Pastry Cream

Imagine a creamy custard infused with the deep flavors of dark chocolate. It's like a symphony of sweetness and bitterness, perfectly balanced to create a harmonious taste sensation. The luscious texture of the cream, coupled with the intense chocolate flavor, makes every bite a delight for your taste buds.

Versatility at its Finest

One of the best things about chocolate pastry cream is its versatility. It can be used in a multitude of desserts, adding a touch of elegance and decadence to any sweet creation. Whether you're making Ã©clairs, tarts, or layer cakes, chocolate pastry cream is the perfect companion to elevate your desserts to new heights.

A Perfect Pairing

Just like peanut butter and jelly, chocolate and pastry cream are a match made in dessert heaven. The creamy, chocolaty filling complements the buttery, flaky crusts and shells, creating a delectable combination that will leave you craving for more. It's a partnership that stands the test of time and never fails to impress.

Creating Chocolate Pastry Cream

Now that we've established the allure of chocolate pastry cream, let's dive into how you can create this heavenly treat in your own kitchen.

Ingredients for Chocolate Pastry Cream

Creating the perfect chocolate pastry cream requires just a few simple ingredients. You'll need milk, egg yolks, sugar, cornstarch, and, of course, high-quality dark chocolate. These ingredients, when combined and cooked to perfection, will result in a velvety smooth cream that will captivate your senses.

Step-by-Step Instructions

Creating chocolate pastry cream is an art that requires patience and precision. Follow these steps to achieve the perfect consistency and flavor:

In Conclusion

Chocolate pastry cream is a delightful treat that elevates any dessert to new heights. Its velvety smooth texture and intense chocolate flavor make it a favorite among both amateur bakers and seasoned pastry chefs. Whether you're using it as a filling or enjoying it on its own, chocolate pastry cream is a true indulgence that will satisfy your sweet cravings.

Frequently asked questions

. Can I use milk chocolate instead of dark chocolate?: While milk chocolate can be used, dark chocolate is preferred for its rich and intense flavor. It provides a deeper chocolate taste that complements the creaminess of the pastry cream.
. Can I use a different thickening agent instead of cornstarch?: Cornstarch is commonly used to thicken the pastry cream, but you can also use flour or arrowroot powder as alternatives. Just keep in mind that the ratios may vary, so adjust accordingly.
. How long can I store chocolate pastry cream?: Chocolate pastry cream can be stored in the refrigerator for up to three days. Make sure to cover it with plastic wrap or place it in an airtight container to prevent it from developing a skin.
. Can I freeze chocolate pastry cream?: Yes, you can freeze chocolate pastry cream. Transfer it to an airtight container and freeze for up to three months. When ready to use, thaw it in the refrigerator overnight and give it a good whisk before using.
. Can I use chocolate pastry cream as a cake filling?: Absolutely! Chocolate pastry cream is a wonderful filling for cakes. It adds a luxurious layer of flavor and moisture to your cakes, making them even more indulgent and irresistible.
. How can I prevent my pastry cream from curdling?: To prevent curdling, make sure to temper the egg yolks by gradually adding the hot milk mixture to them while whisking continuously. This will slowly raise the temperature of the yolks, preventing them from curdling.
. Can I add other flavors to my chocolate pastry cream?: Absolutely! Chocolate pastry cream serves as a wonderful base for experimenting with different flavors. You can add a hint of espresso, a splash of liqueur, or even a touch of cinnamon to infuse additional depth and complexity.
. Can I use chocolate pastry cream in a trifle?: Yes, chocolate pastry cream can be used in a trifle. Layer it with sponge cake, fresh fruits, and whipped cream for a decadent and visually stunning dessert.