This chocolate pastry cream is decadent, smooth, and deeply chocolatey—perfect for anyone who loves classic desserts with a touch of elegance. It’s easy to prepare and can be made ahead of time, making it ideal for both home bakers and special occasions. It also holds its shape well, making it a reliable filling for all kinds of pastries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk
Egg yolks
Granulated sugar
Cornstarch
Salt
Unsalted butter
Semi-sweet or dark chocolate (chopped or in chips)
Vanilla extract
Directions
In a medium saucepan, heat the milk over medium heat until steaming, but not boiling.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling.
Remove from heat and stir in the chocolate, butter, and vanilla until fully melted and smooth.
Pour the pastry cream into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool.
Chill in the refrigerator for at least 2 hours before using.
Servings and timing
This recipe makes about 2 cups of chocolate pastry cream. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2 hours Total time: 2 hours 20 minutes
Variations
Milk Chocolate Version: Use milk chocolate instead of dark for a sweeter, milder flavor.
Extra Rich: Add a tablespoon of cocoa powder with the egg mixture for a more intense chocolate taste.
Espresso-Infused: Stir in a teaspoon of instant espresso powder for a mocha flavor.
Dairy-Free: Use almond or oat milk and a dairy-free butter substitute.
Nutty Twist: Fold in a spoonful of hazelnut spread after the cream is cooked for a chocolate-hazelnut version.
Storage/Reheating
Chocolate pastry cream should be stored in the refrigerator in an airtight container with plastic wrap pressed against the surface. It will keep for up to 4 days. Do not freeze, as the texture may become grainy. Reheating is usually not necessary, but if desired, warm gently over low heat while stirring constantly.
FAQs
What is chocolate pastry cream used for?
It’s commonly used to fill éclairs, cream puffs, tarts, cakes, and other pastries.
Can I make chocolate pastry cream ahead of time?
Yes, it can be made up to 3–4 days in advance and stored in the refrigerator.
How do I prevent lumps in pastry cream?
Whisk constantly while cooking and strain through a sieve after cooking for a perfectly smooth texture.
Can I freeze chocolate pastry cream?
No, freezing is not recommended as it can ruin the texture.
What type of chocolate is best?
Use high-quality semi-sweet or dark chocolate for the richest flavor.
Why is my pastry cream too thin?
It may not have been cooked long enough. Be sure to cook until it thickens and bubbles.
Why is my pastry cream too thick?
It may have been cooked too long or had too much cornstarch. Try whisking in a splash of milk to loosen it.
Can I use this cream in cakes?
Yes, it makes a great filling for layer cakes or cake rolls.
Can I use cocoa powder instead of chocolate?
Cocoa powder can enhance the flavor but should not replace the melted chocolate for this recipe.
How long does chocolate pastry cream last in the fridge?
It stays fresh for up to 4 days when properly stored.
Conclusion
Chocolate pastry cream is a luxurious, versatile filling that brings a deep, rich chocolate flavor to any dessert. Whether you’re making classic éclairs or filling a tart shell, this creamy custard will add a touch of elegance and indulgence. Once you master it, you’ll find endless ways to use it in your baking.
Chocolate pastry cream, or crème pâtissière au chocolat, is a rich and silky custard made with milk, egg yolks, sugar, cornstarch, and chocolate. Perfect as a filling for éclairs, tarts, cakes, and more, it’s a versatile and indulgent classic in pastry making.
Ingredients
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1/8 tsp salt
2 oz unsalted butter
4 oz semi-sweet or dark chocolate, chopped or chips
1 tsp vanilla extract
Instructions
In a medium saucepan, heat milk over medium heat until steaming but not boiling.
In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and smooth.
Gradually whisk hot milk into the egg mixture to temper, then pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 2–3 minutes).
Remove from heat and whisk in chocolate, butter, and vanilla until melted and smooth.
Pour into a bowl, press plastic wrap directly on the surface, and let cool slightly.
Chill in the refrigerator for at least 2 hours before using.
Notes
Use milk chocolate for a sweeter variation.Add 1 tbsp cocoa powder with the egg yolk mixture for extra chocolate depth.Stir in 1 tsp instant espresso for mocha flavor.Use dairy-free milk and butter for a vegan-friendly version.Whisk in 1 tbsp hazelnut spread after cooking for a Nutella-inspired twist.
