0 from 9 votes
Chocolate Pastry Cream Recipe
Chocolaty, creamy, smooth, and rich this Chocolate Italian Pastry Cream is the best filling for crostata, pastries, cakes, and more! Easy and 100% delicious.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 -6 servings
Calories: 381 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 4 medium egg yolks yolks ONLY
- 80 g granulated sugar ½ cup
- 40 g cornstarch ⅓ cup
- 100 g chocolate 3.5 oz , broken into chunks or small pieces
- ½ liter whole milk 2 cups
- ½ teaspoon vanilla bean scrape the inside of a vanilla bean pod you can also use 1 tsp of good quality pure vanilla extract
- 1 tablespoon cocoa powder optional for added chocolate richness
Instructions
- In a medium mixing bowl whip the egg yolks and sugar with an electric mixer until light and foamy, about 5 minutes. Add the corn starch (and cocoa powder if using) and mix again for 1-2 minutes until smooth and combined.
- In a sauce pan heat the milk on low heat. Add vanilla bean (or extract). Stir to combine. Now, turn heat to medium and heat milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat. Using a whisk- start adding the beaten egg mixture a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.
- Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. In this way you have a smooth cream without lumps and without chunks of cooked egg.
- If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back. This step is the only difficult step in the Pastry Cream recipe.
- Keep cooking on very low heat until cream is thickened. When the cream is well thickened (it will stick to the back of a wooden spoon or spatula and not drip off), remove from heat and add the chopped chocolate. Stir until the chocolate is melted and smooth with the cream.
- Immediately pour the hot pastry cream into a cold glass container. Important to remove the cream immediately from hot saucepan to prevent it from cooking longer.
- While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming a skin on the cream surface. Refrigerate at least 3 hours for it to set.
Cup of Yum
Notes
- Allow the pastry cream to chill in the fridge for up to 3 days before using it. Store in an airtight container. Make sure to whisk/beat the mixture so that it’s silky smooth right before using.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
210mg
(70%)
Sodium
63mg
(3%)
Potassium
305mg
(9%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
468IU
(9%)
Calcium
190mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 210mg | 70% |
| Sodium | 63mg | 3% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 468IU | 9% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.