Baking & Pastry > Custards & Creams (Stovetop) > Pastry Cream (Crème Pâtissière) > Flavor Variations of Pastry Cream (Chocolate, Coffee)

Chocolate Pastry Cream (Crème Pâtissière au Chocolat)

Rich and decadent chocolate pastry cream, perfect for filling pastries, tarts, and éclairs. This recipe builds upon the classic crème pâtissière, adding melted chocolate for an intense chocolate flavor.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 2 cups
Ingredients
  • 500 ml Whole Milk
  • 1 tsp Vanilla Extract
  • 4 Egg Yolks
  • 100 g Granulated Sugar
  • 40 g Cornstarch
  • 30 g Unsalted Butter
  • 150 g Semi-Sweet Chocolate

Scald the Milk

In a medium saucepan, combine the milk and vanilla extract. Heat over medium heat until it just begins to simmer. Do not boil.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This step is crucial for creating a smooth, lump-free custard.

Add Cornstarch

Whisk in the cornstarch until fully incorporated and no lumps remain. This mixture is called a liaison.

Temper the Egg Yolks

Slowly drizzle about one-third of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and gradually raises the temperature of the yolks.

Combine and Cook

Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk vigorously for 1-2 minutes while it boils to fully cook the cornstarch and prevent a starchy taste. The cream should be very thick and smooth.

Incorporate Chocolate and Butter

Remove the saucepan from the heat. Immediately add the chopped chocolate and cold butter. Whisk until the chocolate and butter are completely melted and the pastry cream is smooth and glossy.

Chill the Pastry Cream

Pour the chocolate pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the cream to fully chill and set.

Before Use

Before using, whisk the chilled pastry cream to loosen it and make it smooth. It's now ready to be used in your favorite pastries!

← Chocolate Pastry Cream (Crème Pâtissière au Chocolat) Classic Crème Anglaise →

FAQ

  • Why is my pastry cream lumpy?

    Lumpy pastry cream is usually caused by the egg yolks scrambling. Be sure to temper the egg yolks properly by slowly adding hot milk while whisking constantly. Also, make sure to whisk vigorously while cooking to prevent lumps from forming.
  • Can I use a different type of chocolate?

    Yes, you can use milk chocolate or dark chocolate depending on your preference. Adjust the amount of sugar accordingly, as milk chocolate is sweeter than semi-sweet or dark chocolate.
  • Can I make this ahead of time?

    Yes! In fact, it's best to make it at least a few hours ahead of time to allow it to fully chill and set. It can be stored in the refrigerator for up to 3 days.