You're going to love this Chocolate Pastry Cream! This luxurious custard makes an indulgent addition to so many sweet treats!
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This Chocolate Pastry Cream is a decadent twist on classic pastry cream! The rich chocolate flavor and creamy texture add a touch of elegance and decadence to even the simplest desserts! Perfect for filling tarts, cream puffs, cakes, and more!
If you enjoy this recipe, check out the posts for my Strawberry Pastry Cream, Champagne Citrus Tart, and Cherry Tart!
Ingredients
Here is everything that you need to make this decadent pastry cream! Measurements for each of the ingredients is included in the recipe card, below.
- Sugar - For sweetness.
- Half and Half- For moisture and richness. If you don't have half and half, you can use 1 cup whole milk and 1 cup heavy cream instead!
- Vanilla Bean Paste - For wonderful vanilla flavor and beautiful black flecks in the pastry cream! If you don't have vanilla bean paste or prefer not to use it, you can substitute with vanilla extract. Just wait to add it until the end of cooking along with the chocolate extract.
- Salt - Helps to balance and enhance the flavors of the pastry cream.
- Egg yolks - SIX egg yolks for extra richness!
- Cornstarch - To help the pastry cream to thicken.
- Unsalted Butter - For richness and flavor. The butter will incorporate easier if diced and softened.
- Unsweetened Cocoa Powder - For more chocolate flavor without adding additional sweetness.
- Chocolate - For lovely flavor and richness. I used dark chocolate (60% cacao) in the pastry cream, but you can use whatever kind of chocolate you prefer. That said, chocolate chips have a stabilizer in them, so they won't melt as readily as a chocolate bar. For that reason, I don't suggest using chocolate chips for this recipe.
- Chocolate Extract - I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods! You can even make yourself some Homemade Chocolate Extract for next time! If you prefer not to use it, you can leave it out or substitute with vanilla extract.
Hint: This recipe will leave you with some leftover egg whites. Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Instructions
Here's how to whip up this recipe, step by step! More detailed instructions are included in the recipe card, below.
- Whisk cornstarch, sugar, and egg yolks until smooth. Set aside.
- Combine milk, cream, sugar, vanilla bean paste, and salt. Cook until boiling.
- Temper the egg mixture with some of the hot cream mixture, then pour the tempered egg mixture into the saucepan.
- Cook until thickened, then remove from the heat. Strain, then mix in butter, sifted cocoa powder, and chopped chocolate. Cover and place in the refrigerator until chilled through, at least three hours.
Variations
If you'd like to vary the flavor of the pastry cream, you can just leave it flavored with the vanilla bean paste (leaving out the cocoa powder, chocolate, and chocolate extract) for vanilla pastry cream. Or, check out my recipe for Strawberry Pastry Cream!
Equipment
There's no special equipment needed to make this recipe, though I do put the pastry cream through a fine mesh strainer when it comes off the heat to ensure the pastry cream is velvety smooth with no lumps or small pieces of cooked egg!
Storage
The pastry cream can be stored in the refrigerator, with plastic wrap pressed to the entire surface, for up to four days.
If you'd like to freeze the pastry cream for longer storage, you'll need to switch out the cornstarch for flour as a thickener. While I prefer the cornstarch, it will not freeze well. The flour will thicken the pastry cream, and will freeze and thaw without compromising the texture. The pastry cream will keep in an airtight container in the freezer for up to a month.
How to Use Chocolate Pastry Cream
Now you've got this gorgeous pastry cream, how do you use it? Other than just eating it with a spoon, that is!
- Make a Tart - Pastry cream makes a fantastic tart filling! Top it with whipped cream and fresh cherries and you've got my Cherry Tart!
- Fill Cream Puffs - Chocolate cream puffs would be an excellent way to use this pastry cream! Use as-is, or lighten it up with some whipped cream folded into the pastry cream. My recipe for Cookie Dough Cream Puffs has a fantastic base recipe for cream puffs to start from!
- Make a Trifle - How amazing would this pastry cream be layered with fresh fruit and pound cake? Both the recipes for my Lavender Pound Cake and Cornmeal Pound Cake would be fantastic flavors to use!
FAQs
Yes! Check out my 25+ Recipes Using Egg Whites post for details on how to store them, and some fabulous recipes to use them in!
Other Recipes You May Like
Chocolate Pastry Cream
Equipment
Ingredients
- 2 cups half and half (or 1 cup whole milk and 1 cup heavy cream)
- ½ cup sugar
- 2 teaspoons vanilla bean paste (see note)
- pinch salt
- 6 egg yolks
- ¼ cup cornstarch
- 4 Tablespoons unsalted butter, diced and softened
- 2 Tablespoons unsweetened cocoa powder, sifted
- 4 ounces chocolate, chopped finely (see note)
- 2 teaspoons chocolate extract (see note)
Instructions
- In a small bowl, combine cornstarch and egg yolks. Whisk until smooth. Set aside.
- In a medium saucepan, combine milk, cream, sugar, vanilla bean paste (see note), and salt. Cook mixture oven over medium heat until it reaches a boil. Remove from the heat.
- Using a heatproof measuring cup, pour about one cup of the hot cream mixture into the egg mixture, whisking constantly. This step tempers the eggs. Once the mixture is combined, pour the tempered egg mixture into the saucepan with the cream mixture.
- Cook pastry cream over medium heat, stirring constantly, until it just starts to boil. Mixture will thicken as it cooks.
- Remove the pan from the heat, and press the pastry cream through a fine mesh strainer into a heatproof bowl. This step ensures the pastry cream is silky smooth with no small pieces of cooked egg hiding!
- Mix in diced butter, cocoa powder (sifted so there are no lumps), chopped dark chocolate (see note), and chocolate extract (see note). Stir until chocolate has melted.
- Cover with plastic, pressing the wrap to the surface of the pastry cream to ensure it doesn't form a skin. Refrigerate until completely cooled, at least 3 hours.
- The pastry cream can be stored in the refrigerator, with plastic wrap pressed to the entire surface, for up to four days.If you'd like to freeze the pastry cream for longer storage, you'll need to switch out the cornstarch for flour as a thickener. While I prefer the cornstarch, it will not freeze well. The flour will thicken the pastry cream, and will freeze and thaw without compromising the texture. The pastry cream will keep in an airtight container in the freezer for up to a month.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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