Chocolate pastry cream is a deliciously rich and velvety filling that elevates any dessert it touches. Known for its lush and creamy texture, this decadent custard is made with simple ingredients that create an indulgent treat for any chocolate lover. Whether you’re filling eclairs, layering in a cake, or simply enjoying it by the spoonful, chocolate pastry cream offers a luxurious mouthfeel and deep chocolate flavor that will have you coming back for more.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Pastry Cream
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Pastry Cream

I first discovered chocolate pastry cream while attempting to recreate a classic French dessert. The moment I tasted it, I was enchanted by how well it transformed simple pastries into something extraordinary. The balance of sweetness and chocolatey indulgence makes it an irresistible option for brunches, parties, or even a cozy night in. Whether you’re impressing guests or treating yourself, this chocolate pastry cream recipe will leave you feeling accomplished and happy.

Why You’ll Love This Recipe

Simple & Quick: With just a bit of whisking and simmering, you can whip up chocolate pastry cream in no time.
Irresistible Flavor: Rich, chocolatey, and perfectly sweet, this pastry cream is sure to satisfy your cravings.
Eye-Catching Appeal: Its silky smooth texture looks beautiful, making any dessert feel gourmet.
Flexible Serving: Perfect for pastries, cakes, or even enjoyed straight from the bowl as a delightful snack.
Diet-Friendly Options: Though it’s traditionally not vegan, you can easily substitute ingredients to make it suit your dietary needs.

Ingredients You’ll Need

30 g cornstarch (¼ cup): This thickener gives the pastry cream its silky texture. If you don’t have cornstarch, you can use all-purpose flour as a substitute, but the texture might be slightly different.
150 g granulated sugar (¾ cup), divided: This sweetener is key for balancing the rich cocoa and chocolate flavors. Feel free to reduce the sugar for less sweetness, but be wary that it may affect the consistency.
10 g unsweetened cocoa powder (2 tablespoons): This ingredient deepens the chocolate flavor. Make sure it’s sifted to avoid clumps that could affect the cream’s texture.
4 large egg yolks: These add richness and help thicken the cream. If you’re looking for an egg-free alternative, consider a custard powder mix, though it won’t be quite the same.
454 g whole milk (2 cups or 475 ml), divided: Creamy milk helps create a rich base. Substitute with a non-dairy option for allergies or dietary preferences, but the flavor may change.
28 g unsalted butter (2 tablespoons): Butter adds a velvety finish to the cream. Use high-quality unsalted butter for the best flavor; margarine can be substituted, but the taste will vary.
58 g chocolate chips (2 oz or about ⅓ cup): Choose semi-sweet or dark chocolate chips for a deeper flavor. For a dairy-free option, pick vegan chocolate chips.
¼ teaspoon kosher salt or fine sea salt: This little pinch enhances the overall flavor of the cream.

How to Make Chocolate Pastry Cream

Prepare the baking pan: Line a half-sheet baking pan with plastic wrap, making sure to cover the sides of the pan as well. This will help create an easy cleanup later on.
Mix the dry ingredients: In a large bowl, whisk together 30 g cornstarch, 75 g of the granulated sugar, and 10 g cocoa powder. Add in the 4 egg yolks and about ½ cup of the 454 g whole milk. Whisk until smooth and set aside.
Heat the milk and sugar: Pour the remaining milk into a heavy-bottomed sauce pot. Add the other 75 g of granulated sugar and place over medium-high heat. Stir occasionally to ensure the milk doesn’t burn along the sides or bottom.
Temper the egg mixture: When the milk reaches a boil, slowly add about ¼ cup of hot milk into the egg mixture, whisking constantly to distribute the heat. Keep pouring more milk until a couple of tablespoons are left in the saucepan. Pour the egg-milk mixture back into the saucepan and stir well.
Thicken the custard: Reduce the heat to medium. Switch to a spatula and stir continuously until the custard thickens, which should take around 5-10 minutes. It’s essential to let it boil for about 10-15 seconds to ensure the cornstarch cooks out properly. Remove from heat.
Add final ingredients: Stir in 28 g of unsalted butter, 58 g of chocolate chips, and ¼ teaspoon of salt until everything is melted and smooth.
Cool the pastry cream: Pour the pastry cream into the prepared baking pan and spread it evenly. Cover the surface directly with plastic wrap and freeze for about 15 minutes until cooled to room temperature.
Store the pastry cream: Remove from the freezer and transfer it to a clean container, covering the surface with plastic wrap again. Keep it chilled in the fridge until you are ready to use it.
Whip the pastry cream: When ready to use, take the pastry cream from the fridge and place it in a large mixing bowl. Use a sturdy whisk to loosen it up. Alternatively, you can place it in a stand mixer and beat it until smooth and creamy.

Storing & Reheating

To store your chocolate pastry cream, keep it in a covered container in the refrigerator for up to one week. If you want to freeze it, transfer to an airtight container and store for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and rewhip if needed. The texture may change slightly upon thawing, but it should still be fantastic.

Chef’s Helpful Tips

Avoid overcooking your custard; keep a close eye on it as it thickens to prevent it from curdling.
Use room-temperature eggs for better emulsification, leading to a smoother result.
If your pastry cream ends up too thick, whisk in a bit of milk to achieve your desired consistency.
Experiment with different chocolate types for unique flavor profiles – dark chocolate, milk chocolate, or even white chocolate can add an interesting twist.
Make a batch ahead of time for parties or gatherings; it keeps well and tastes even better the next day!

Chocolate pastry cream is a truly wonderful dessert component that can be used in many ways. From filling your favorite pastries to enriching cakes or simply enjoying it on its own, the possibilities are deliciously endless. I encourage you to experiment with this versatile recipe, tweaking it to your preference and discovering its many uses. Once you’ve tried making your own chocolate pastry cream, there’s no turning back—you’ll never want to resort to store-bought again!

Recipe FAQs

Can I use dark chocolate chips in this recipe?

Absolutely! Dark chocolate chips will enhance the cocoa flavor and add depth to your pastry cream. Just be aware that it may result in a more intense flavor. Adjusting the sugar slightly can help balance the bitterness to your taste.

What can I use if I don’t have cornstarch?

If you’re out of cornstarch, all-purpose flour can serve as a substitute, though the texture might not be as smooth. You’ll need about 1.5 times the amount of flour versus cornstarch due to its lesser thickening power.

How long can I keep chocolate pastry cream in the fridge?

Chocolate pastry cream can be stored in the fridge for about a week. Just make sure it’s stored in an airtight container to prevent it from absorbing other odors in the fridge.

Can I make chocolate pastry cream ahead of time?

Yes, making chocolate pastry cream ahead of time is a great idea! It keeps well in the fridge and even tastes better as the flavors meld together. Just be sure to let it cool completely before covering and storing.

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Chocolate Pastry Cream

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Author: Anna
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Desserts
Method: Stovetop
Cuisine: International

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Description

Elevate your desserts with this rich and creamy Chocolate Pastry Cream. It’s easy to prepare, featuring chocolate chips and smooth custard, making it a delightful filling for pastries or desserts.

Ingredients

Scale

30 g cornstarch (¼ cup)
150 g granulated sugar (¾ cup), divided
10 g unsweetened cocoa powder (2 tablespoons), sift if clumpy before using
4 large egg yolks
454 g whole milk (2 cups or 475 ml), divided
28 g unsalted butter (2 tablespoons)
58 g chocolate chips (2 oz or about ⅓ cup)
¼ teaspoon kosher salt or fine sea salt

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Instructions

Line a half-sheet baking pan with plastic wrap, ensuring to cover the sides of the pan. Set aside.
In a large bowl, whisk cornstarch, about ½ cup of sugar, and cocoa powder. Add egg yolks and about ½ cup of milk, whisking until smooth. Set aside.
In a heavy-bottomed saucepan, pour in the remaining milk and add the remaining sugar. Heat over medium-high, stirring occasionally to prevent burning.
Once the milk boils, slowly add about ¼ cup of hot milk to the egg mixture while whisking. Continue adding hot milk until a few tablespoons remain in the saucepan. Pour the egg-milk mixture back into the saucepan.
Reduce heat to medium and switch to a spatula, stirring constantly until the custard thickens. Cook until it boils for 10-15 seconds, then remove from heat.
Stir in butter, chocolate chips, and salt until smooth.
Pour the pastry cream into the prepared baking pan, spreading evenly. Cover with plastic wrap and freeze for 15 minutes until cool to room temperature.
Remove from the freezer, transfer to another container, and keep covered with plastic wrap in the fridge until ready to use.

Notes

Make sure to sift the cocoa powder to avoid clumps for a smoother texture.
Stir the custard continuously to prevent it from sticking to the bottom of the pan during cooking.
The pastry cream can be kept chilled for several days, making it great for meal prep.