Description
This chocolate pastry cream is a delightful treat with its rich flavor and smooth texture. Made with whole milk, cream, and quality chocolate, it’s perfect for filling pastries or enjoying on its own. Easy to prepare and a must-try for all chocolate lovers!
Ingredients
Scale
- ⅔ cup (133 g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon table salt
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- 5 large egg yolks
- 4 oz (113 g) semisweet or 60% chocolate baking bar finely chopped
- 2 tablespoons (29 g) salted or unsalted butter room temperature and cut into 4 pieces
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare all ingredients and materials in advance; have a fine mesh strainer and heatproof bowl ready.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and table salt.
- In a separate bowl, whisk together milk, cream, and egg yolks until combined, ensuring egg yolks are fully mixed.
- Slowly drizzle the cream mixture into the saucepan, whisking continuously until smooth.
- Heat over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency.
- Remove from heat and strain through a fine mesh strainer into a heatproof bowl.
- Add chopped chocolate and butter, stirring until melted and smooth.
- Stir in vanilla extract until fully incorporated.
- Let the pastry cream cool for 15-20 minutes, stirring occasionally to prevent a skin.
- Place wax or parchment paper against the cream's surface, cover tightly, and chill in the refrigerator for 2-4 hours.
Notes
For best results, use high-quality chocolate for melting.
Allow the pastry cream to chill thoroughly for the best texture and flavor.
You can store the pastry cream in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 17 g
- Sodium: 123 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 103 mg