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Easy Chocolate Pastry Cream
5 from 60 votes

Easy Chocolate Pastry Cream

Easy Chocolate Pastry Cream is a smooth, rich custard made with bittersweet chocolate, cocoa powder, milk, egg yolks, and vanilla. It has a creamy texture ideal for filling pastries or desserts. The recipe requires careful tempering to blend the chocolate custard smoothly, yielding a silky chocolate flavor. The cream can be chilled before use and stored safely for several days, making it a versatile component for various sweet recipes.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 36 Tablespoons
Calories: 70 kcal
Course: Dessert
Cuisine: French, Italian

Ingredients

  • 1 whole vanilla bean or 1 tablespoon pure vanilla extract, split lengthwise and seeds scraped out with a small spoon
  • 40g (⅓ cup) corn starch
  • 150g (¾ cup) sugar divided
  • 500 ml milk whole
  • 3 large egg yolk
  • 60g (½ cup) cacao powder unsweetened
  • 150g (1 cup) bittersweet , chopped
  • 3 tablespoons butter optional, unsalted

Instructions

    Cup of Yum
  1. In a large heatproof bowl, add the bittersweet chocolate; set aside. In a medium stainless steel saucepan, whisk together the milk, cocoa, and half of the sugar until the cocoa dissolves completely. Include the vanilla bean along with the scraped seeds. If you're using vanilla extract, you'll add it later. Bring the mixture to a gentle boil over medium heat while stirring continuously to dissolve the sugar and prevent the mixture from burning on the bottom of the pot. Be attentive during this process to avoid boiling over, adjusting the heat as needed.
  2. While the milk mixture is heating up, prepare the egg yolk mixture. In a separate bowl, whisk together the egg yolks, cornstarch, salt, and the remaining granulated sugar until it becomes smooth and pale yellow. This process usually takes about 5 minutes. This step is crucial as it helps create a creamy and luscious Chocolate Pastry Cream.
  3. Once the milk is just about to boil, remove the vanilla bean (if using) and slowly pour a small amount of the hot milk into the egg mixture while whisking continuously. This is called tempering, and it helps prevent curdling. Gradually pour the rest of the hot milk into the bowl with the egg yolk mixture while whisking constantly.
  4. Pour the mixture back into the saucepan and place it over medium heat. Cook the chocolate pastry cream, stirring constantly and vigorously with a whisk to prevent lumps and ensure even cooking. Continue cooking until the mixture thickens and comes to a gentle boil, and the whisk leaves a trail in it. This usually takes about 8 minutes. You want the pastry cream to reach a pudding-like consistency.
  5. Once the chocolate pastry cream has thickened, remove the saucepan from the heat. Stir in the butter until the butter melts. Then immediately pour the pastry cream over the bittersweet chocolate. Whisk until the chocolate is completely melted. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours or until cold before using.

Notes

  • Cover the pastry cream with plastic wrap touching the surface to prevent a skin from forming during cooling.
  • Refrigerate for up to 3 days; whisk well before use to restore smooth texture.
  • Freezing is not advised as it can negatively affect the texture and taste.
  • Vanilla bean or pure extract can be used according to preference; add extract after removing vanilla bean if using.