Italian Chocolate Pastry Cream
User Reviews
4.8
105 reviews
Excellent
Italian Chocolate Pastry Cream
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Italian Chocolate Pastry Cream, fast, easy and creamy. The perfect filling for any tart, cookie or Cake. Makes any Dessert Amazing!
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Ingredients
- ¾ cup milk (whole/heavy milk)
- ¾ cup cream (whole, heavy or whipping cream at least 30% fat content
- 4 large egg yolks (room temperature)
- ½ cup sugar (granulated or fine sugar)
- ½ teaspoon vanilla extract
- 2½ tablespoons all purpose flour
- 2 ounces dark chocolate (good quality, I use one with 52% cocoa)
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Instructions
- Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don't stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined.Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours. Enjoy!
- Melt the chocolate either in a microwave or in a glass bowl over a pot of water (bain-marie) make sure the water doesn't touch the bottom the bowl. on low/medium heat. Set aside to cool to warm.
- In a medium pot or saucepan, heat the milk and cream until very hot or one bubbles start to form around the edges, but do not boil. Remove from heat and let cool to warm.
- In a medium pot add the yolks and sugar, whisk together until combined, then whisk in the flour and vanilla, place the pot over low/medium heat.
- Pour the warm cream mixture into the egg mixture, and whisk continuously until thickened, (don't stop). Whisk the melted chocolate into the thickened pastry cream until combined.
- Transfer the pastry cream to a heat resistance glass bowl, cover the pastry cream with plastic wrap (make sure wrap touches the cream mixture) and refrigerate for at least 3 hours before using.
- Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again. Enjoy!
Notes
- Do not freeze your leftovers. Upon thawing it tends to separate and curdle.
Nutrition Information
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Calories
1156kcal
(58%)
Carbohydrates
104g
(35%)
Protein
19g
(38%)
Fat
75g
(115%)
Saturated Fat
43g
(215%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Trans Fat
0.01g
Cholesterol
640mg
(213%)
Sodium
109mg
(5%)
Potassium
632mg
(18%)
Fiber
4g
(16%)
Sugar
85g
(170%)
Vitamin A
2615IU
(52%)
Vitamin C
1mg
(1%)
Calcium
317mg
(32%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1156 kcal
% Daily Value*
| Calories | 1156kcal | 58% |
| Carbohydrates | 104g | 35% |
| Protein | 19g | 38% |
| Fat | 75g | 115% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 640mg | 213% |
| Sodium | 109mg | 5% |
| Potassium | 632mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 85g | 170% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 317mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
105 reviews
Excellent
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