Chocolate pastry cream recipe, or chocolate creme patissiere recipe, the most delicious filling for cream puffs, donuts, fruit tarts and numerous pastries, silky smooth with a rich chocolate flavor, extremely delicious!
This is by far the best recipe for chocolate pastry cream and the only one I'm using for my chocolate fillings.
If there’s no children around, you can enhance its flavor with the liquor of your choice, Bayley’s, Kalua, Grand Marnier, etc.
This chocolate pastry cream, or chocolate creme patissiere, can be used as a filling for cream puffs, or fruit tarts, muffins and all kinds of pastries.
I have used this recipe to fill my chocolate cream puffs, here is a link to the recipe, click here
1/2 cup (125 ml) milk
1.4 oz. (40 g) unsweetened cocoa powder
4.3 oz. (130 g.) dark chocolate 58 à 64 %, cut in small pieces
2 cups (500 ml) milk
1 vanilla bean or 1 tsp pure vanilla extract
5 egg yolks
1/4 cup + 1 tbsp (60 g.) granulated sugar
1.4 oz. (40 g.) cornstarch
1 à 2 tbsp liqueur (optional)
Into a medium bowl, add the chopped chocolate and cocoa
Bring the milk to boil and pour on top of chocolate and cocoa, stir until smooth, set aside
Into a medium sized saucepan, bring the milk and vanilla to boil
Meanwhile, in a medium-sized bowl, whisk together the egg yolks and sugar, add the cornstarch, whisk until smooth
As soon as the milk starts to boil, pour about 1/3 into the egg mixture while whisking constantly to prevent curdling
Pour the egg mixture back into the saucepan with the milk and cook over medium heat, whisking constantly until it thickens
Remove from heat and add the chocolate mixture, whisk until fully incorporated
Sift the pastry cream through a sieve over a medium bowl to get rid of any lumps or pieces of cooked eggs and immediately cover on contact with plastic wrap (lay the plastic wrap right onto the surface of custard) to prevent a skin from forming, let cool at room temperature
This chocolate pastry cream can be stored in the refrigerator up to 3 days, whisk it vigorously before using, add the liquor of your choice if desired
Original recipe from Bruno Albouze from The Real Deal Kitchen, here’s a link to his method, click here.
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