This Chocolate Pastry Cream Recipe is a delicious chocolate cream that can be used for cream puffs, eclairs, as a cake filling or for a chocolate pie filling. Made with Dark Chocolate, the classic French cream is a truly decadent filling or topping you will even want to eat with a spoon!
Course: Dessert, sauce
Servings: 2cups (approx)
Author: A Baking Journey
30gr (2 tbsp)Caster Sugar
30gr (1/4 cup)Cornstarch
500ml (2 cups)Full Cream Milkor Dairy-Free Milk if required
1/2tspVanilla Pasteor extract
120gr (4,5 oz)Dark Cooking Chocolate
Separate the Egg Yolks and Whites. Keep the Egg whites for another recipe.
Place the Egg Yolks in a mixing Bowl with the Caster Sugar and whisk for about a minute.
Add the Cornstarch and whisk it until all incorporated. Set aside.
Pour the Milk in a small Pot and whisk in the Vanilla Paste. Place on the stove on low heat until the Milk starts to boil (1)
Pour about half of the hot milk over the Eggs/Sugar/Cornstarch while continuously whisking. Stir until all combined, then pour it back into the pot with the rest of the milk.
Place back on the stove over low heat and keep whisking until the cream starts to thicken (2). Keep whisking until the cream starts to boil and you see the first bubbles. Continue to whisk for 30 seconds after the first boil (3) then remove from the heat.
Pour the cream into a clean bowl or shallow baking pan like a brownie pan (4). Cover with plastic wrap touching the surface of the cream and directly place in the fridge to cool down and set.
When completely cool and set, use to fill your favourite pastries, tarts or cakes.
Make sure to keep an eye on the milk as it will expand very quickly when it starts to boil. Remove from the heat as soon as you see the first boil.
It will take a few minutes for the cream to thicken on low heat, but this is to make sure you do not end up with lumps. If cooked on a higher heat, the eggs might start to coagulate too quickly which will create a lumpy cream with cooked egg bits in it.
The time required to cook the cream after the first boil is dependant on the quantity of milk used. As a general rule, the cream needs to be cooked for 1 minute per litre of milk. We are cooking the cream for 30 seconds as we are only using half a litre of milk here, but adapt the cooking time if you adjust the quantities or a making a double batch of cream.
Using a shallow baking pan to cool down the cream will make it cool down and set much more quickly than in a bowl where the layer of cream is thicker. Cooling the cream more quickly will also reduce the risk of bacteria development in the cream.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com