Description

This Chocolate Pastry Cream is a luscious blend of cocoa, creamy milk, and rich chocolate chips, making it the ideal filling for your desserts. With simple ingredients and easy steps, you’ll create a delightful treat that’s perfect for any occasion.

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 the sides are covered. Set aside.
In a large bowl, whisk together cornstarch, about ½ cup of sugar, and cocoa powder. Add egg yolks and about ½ cup of milk. Whisk until smooth.
Pour the remaining milk into a heavy-bottomed saucepan. Add the remaining sugar. Heat over medium-high while stirring occasionally.
Once the milk boils, slowly add about ¼ cup of hot milk to the egg mixture, whisking constantly. Repeat until a couple of tablespoons of milk are left in the saucepan, then pour the egg-milk mixture back into the saucepan.
Reduce to medium heat. Switch to a spatula and stir constantly until the custard thickens. Heat until it boils for 10-15 seconds, then remove from heat.
Stir in butter, chocolate chips, and salt until the mixture is smooth.
Pour the pastry cream into the prepared pan and spread evenly. Cover directly with plastic wrap and freeze for 15 minutes until cooled to room temperature.
Transfer to another container and cover with plastic wrap. Keep chilled in the fridge until ready to use.

Notes

Sifting the cocoa powder helps prevent clumps in the pastry cream.
Ensure the custard is cooked sufficiently; it should thicken and boil briefly to fully activate the cornstarch.
This pastry cream can be used in various desserts, such as éclairs, tarts, or as a filling for cakes.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 26 g
Sodium: 70 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 250 mg