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Chocolate Pastry Cream Pinterest

Chocolate pastry cream, silky smooth with a rich chocolate flavor, can be used in numerous delicious desserts, extremely delicious!

This is by far the best recipe for chocolate pastry cream, it is from Bruno Albouze from The Real Deal Kitchen, a chef that I’m following on YouTube, here’s a link to his method, click here.

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

  • About 3 cups
  • Easy
  • 0 h 40

Recipe :

Ingredient:

Chocolate mixture:

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

Pastry cream:

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)

Chocolate mixture:

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

Pastry cream:

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 custard can be stored in the refrigerator up to 3 days, whisk it vigorously before using, add the liquor of your choice if desired

Enjoy!

Original recipe from Bruno Albouze from The Real Deal Kitchen, here’s a link to his method, click here.

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