Chocolate Pastry Cream
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Chocolate Pastry Cream
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Decadently thick and creamy, this chocolate pastry cream is perfect for layering, piping, or just enjoying by the spoonful.
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Ingredients
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into ½-inch cubes
- 2 teaspoons vanilla extract
- 1 tablespoon rum or coffee liqueur (optional)
Instructions
- In a medium saucepan, heat the milk over medium heat until steaming (do not boil).
- In a medium bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
- Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 2 to 3 minutes.
- Remove from heat and whisk in the chopped chocolate, butter, and vanilla extract (plus rum or coffee liqueur, if using), stirring until smooth.
- Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until fully chilled before using, 2 to 3 hours. Whisk before using to restore its creamy texture.
Nutrition Information
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Serving
2 tablespoons
Calories
92kcal
(5%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
42mg
(2%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 2½ cups
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 2 tablespoons | |
| Calories | 92kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 42mg | 2% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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