Description

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

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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.

Nutrition

Serving Size: 1/4 cup
Calories: 190
Sugar: 16g
Sodium: 60mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 120mg