Homemade chocolate pastry cream adds a delicious touch to your desserts. This creamy blend combines rich chocolate with smooth pastry cream.
This delightful twist on our classic crema pastelera recipe brings together the richness of cacao powder and bittersweet chocolate, creating an intensified chocolate flavor.
Perfect for filling tarts, cakes, cupcakes, or any pastries, this sweet treat is sure to satisfy your cravings.
If you prefer a white chocolate version, simply follow the recipe, omit the cacao powder and bittersweet chocolate, and instead fold in 250g of melted white chocolate at the end. Prepare yourself for a heavenly treat that will captivate your taste buds!😋
How to Make Chocolate Pastry Cream
Note: The full instructions are provided in the recipe card below.
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.
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.
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.
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.
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.
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Recipe
Easy Chocolate Pastry Cream
Ingredients
- 1 whole vanilla bean, split lengthwise and seeds scraped out with a small spoon or 1 tablespoon pure vanilla extract
- 40g (⅓ cup) cornstarch
- 150g (¾ cup) sugar, divided
- 500 ml whole milk
- 3 large egg yolks
- 60g (½ cup) unsweetened cacao powder
- 150g (1 cup) bittersweet , chopped
- 3 tablespoons unsalted butter , optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
