Italian Chocolate Pastry Cream
User Reviews
4.8
Italian Chocolate Pastry Cream
Description
Italian Chocolate Pastry Cream blends room temperature egg yolks with sugar, flour, and vanilla, which is then slowly combined with warm milk and cream heated just before simmering. The mixture thickens over low heat while being whisked continuously until it reaches a custard-like consistency. Melted good-quality dark chocolate is folded in when slightly cooled, lending depth and a smooth chocolate flavor to the cream.
Once prepared, the pastry cream is covered and refrigerated to chill and firm up. This rich, velvety filling is perfect for tarts, cakes, or as a sweet layer in various desserts. The blend of chocolate with the creamy base creates a balanced, indulgent taste without being overly sweet or heavy.
It is recommended not to freeze leftovers, as thawing may cause separation and curdling, which affects texture and appearance. Using whole or heavy creams with at least 30% fat helps achieve the proper consistency and mouthfeel.
Ingredients
- ¾ cup milk whole or 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, e.g. 52% cocoa
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 leftovers; the cream may separate and curdle upon thawing, affecting texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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