Baking & Pastry > Fillings & Assembly > Pastry Fillings > Pastry Cream

Chocolate Pastry Cream

A decadent chocolate pastry cream, perfect for filling pastries, cakes, and tarts. This recipe combines the classic pastry cream base with rich chocolate flavor.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 500ml
Ingredients
  • 500 ml Whole Milk
  • 1 teaspoon Vanilla Extract
  • 4 Egg Yolks
  • 100 g Granulated Sugar
  • 40 g Cornstarch
  • 30 g Unsweetened Cocoa Powder
  • 100 g Bittersweet Chocolate
  • 30 g Unsalted Butter

Heat the Milk

In a saucepan, combine the milk and vanilla extract. Heat over medium heat until just simmering. Remove from heat.

Prepare the Egg Yolk Mixture

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Whisk in the cornstarch and cocoa powder until fully incorporated and no lumps remain. Ensure the cocoa powder is fully dispersed to prevent a grainy texture.

Temper the Egg Yolks

Slowly pour about one-third of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Pastry Cream

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Continue whisking vigorously for another minute to ensure the cornstarch is fully cooked.

Add Chocolate and Butter

Remove the saucepan from the heat and whisk in the chopped bittersweet chocolate and cold butter until melted and fully incorporated. Make sure the chocolate is completely melted and the cream is smooth and glossy.

Cool the 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 cool and thicken.

Using Chocolate Pastry Cream

Once chilled, whisk the pastry cream until smooth before using it to fill éclairs, cream puffs, tarts, or cakes. This cream pairs perfectly with berries or other complementary flavors.

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FAQ

  • Can I use milk chocolate instead of bittersweet chocolate?

    Yes, you can use milk chocolate, but the flavor will be sweeter. You may want to reduce the amount of sugar in the recipe if you use milk chocolate.
  • What can I do if my chocolate pastry cream is too thick?

    If the cream is too thick after chilling, whisk in a tablespoon or two of cold milk until you reach the desired consistency.
  • Can I add other flavors to this pastry cream?

    Yes, you can add other flavors such as espresso powder, orange zest, or a liqueur like Frangelico to complement the chocolate flavor.