Chocolate Pastry Cream
A smooth, velvety chocolate pastry cream that’s perfect for filling pastries, cakes, or simply enjoying on its own. With its rich chocolate flavor and creamy texture, it’s a must-have for any dessert lover.
Ingredients
- Milk: 2 cups – The base liquid for the custard.
- Granulated Sugar: ¾ cup – Sweetens the cream.
- Egg Yolks: 4 large – The key to creating a smooth, creamy custard.
- Cornstarch: 2 tbsp – Thickens the pastry cream and ensures a smooth texture.
- Cocoa Powder: ¼ cup – Adds the deep, rich chocolate flavor.
- Butter: 2 tbsp – Adds richness and a smooth texture to the pastry cream.
- Vanilla Extract: 1 tsp – Enhances the flavor.
- Chopped Chocolate (semi-sweet): 4 oz – For a rich, chocolatey flavor.
Instructions
- Preheat Your Equipment: No preheating is necessary, but make sure your saucepan is clean and your ingredients are measured and ready to go.
- Combine Ingredients: In a bowl, whisk together the egg yolks, sugar, cornstarch, and cocoa powder until smooth. Set aside. In a medium saucepan, heat the milk until it begins to steam (but not boil).
- Prepare Your Cooking Vessel: Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling. Once combined, return the mixture to the saucepan.
- Assemble the Dish: Cook the custard mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 3-5 minutes.
- Cook to Perfection: Once thickened, remove from heat and stir in the chopped chocolate until it’s fully melted and smooth. Add the butter and vanilla extract, mixing until fully incorporated.
- Finishing Touches: Strain the pastry cream through a fine mesh sieve into a bowl to ensure it’s smooth. Let it cool for a few minutes, then cover it with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
- Serve and Enjoy: Chill the pastry cream for at least 2 hours before using it to fill pastries, cakes, or simply enjoying on its own. Garnish with whipped cream or fruit for an extra touch of sweetness.
Notes
- If the pastry cream is too thick, you can whisk in a little extra milk to reach your desired consistency.
- Make sure to let the cream cool fully before using it as a filling; this helps it set properly and prevents it from being too runny.
- Straining the pastry cream ensures that it’s silky smooth, without any lumps.
Find it online: https://dishmio.com/chocolate-pastry-cream/