Chocolate pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. This one is especially good piped into tart shells and topped with a three perfect raspberries.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 ¼ cups whole milk
- 2 oz. semi-sweet, melted
- 3 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons cocoa powder
- 1/8 teaspoon salt
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add the melted chocolate to it and whisk until it is fully incorporated into the milk. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
This chocolate pastry cream recipe makes approximately 2 cups flavored cream.