Description
This Chocolate Pastry Cream is rich and satisfying, made with cocoa powder, egg yolks, and chocolate chips. Ideal for treats, it’s easy to prepare and makes your desserts irresistible.
Ingredients
Scale
- 30 g cornstarch (¼ cup)
- 150 g granulated sugar (¾ cup), divided
- 10 g unsweetened cocoa powder (2 tablespoons)
- 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
Instructions
- Line a half-sheet baking pan with plastic wrap, covering the sides too. Set aside.
- In a large bowl, whisk together cornstarch, ½ cup sugar, and cocoa powder. Add egg yolks and ½ cup milk, whisk until smooth. Set aside.
- Pour remaining milk into a heavy bottomed sauce pot. Add remaining sugar and heat over medium-high, stirring occasionally to prevent burning.
- Once the milk boils, slowly whisk in ¼ cup of hot milk into the egg mixture, stir well. Continue adding milk until a couple tablespoons are left in the saucepan, then return the egg-milk mixture to the saucepan.
- Reduce heat to medium, switch to a spatula, and stir constantly until custard thickens and boils for 10-15 seconds. Remove from heat.
- Stir in butter, chocolate chips, and salt until smooth.
- Pour the pastry cream into the lined sheet pan, spread evenly, and cover the surface with plastic wrap. Freeze for 15 minutes to cool to room temperature.
- Transfer to another container, cover with plastic wrap, and refrigerate until ready to use.
Notes
Sifting the cocoa powder helps avoid clumps in the mixture.
Make sure to let the custard boil briefly to cook out the cornstarch effectively.
This pastry cream can be used as a filling for cakes, pastries, or served as a dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg