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Chocolate Pastry Cream Pinterest

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

  • About 3 cups
  • Easy
  • 0 h 40

Recipe :


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 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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In using 78% equadorian chocolate plus the cocoa, the chocolate cream was much too bitter. I added an additional 1/4 c white sugar. Could add 1/2 if you like sweeter cream.

This comment was minimized by the moderator on the site

Hi Dianne!

Yes 78 % dark chocolate is extremely bitter, it sure needed more sugar! Good tip!

This comment was minimized by the moderator on the site

As well, I used 2 whole eggs and 1 egg yoke. Lovely thick consistency.

This comment was minimized by the moderator on the site

Thanks Dianne! I might try this with my next pastry cream, glad you liked it dear!

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