Easy Chocolate Pastry Cream
Indulge in the exquisite taste of our Decadent Chocolate 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. And 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!😋
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
How to Store
After preparing the Chocolate Pastry Cream, cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Then, allow it to cool at room temperature for a few minutes before storing it in the refrigerator for up to 3 days. Before using, whisk well to ensure a smooth and creamy consistency.
Make-Ahead
To make Chocolate Pastry Cream a ahead of time, you can prepare it a day before it's needed. After making the custard, cover the surface with plastic wrap, ensuring it touches the cream to prevent a skin from forming. Let it cool to room temperature before storing it in the refrigerator for up to 3 days. When you're ready to use it, whisk the custard well to ensure a smooth and creamy consistency.
How to Freeze
Chocolate Pastry Cream is not recommended to be frozen. Store it in the refrigerator for up to 3 days to preserve its best taste and texture.
Nutrition Facts
Easy Chocolate Pastry Cream
Amount per Serving
Calories
70
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
7
mg
0
%
Potassium
73
mg
2
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
1
g
2
%
Vitamin A
73
IU
1
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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