Chocolate Pastry Cream (Crème Pâtissière)

My recipe for Homemade Chocolate Pastry Cream is rich, smooth, thick and creamy and super chocolaty. It's unlike all the others because it is so easy to make in one pot without tempering eggs! This version gets all the chocolate flavor from both cocoa powder and melted dark chocolate. Pastry cream is a custard-like dessert that can be enjoyed on its own, as a filling for cakes and tarts, served alongside fruit desserts, or dolloped onto berries, meringues or pastries. It is a very classic French custard recipe that is one of the first lessons taught in pastry school since its applications are endless. In French it is called "Crème Pâtissière". This versatile recipe is the sister to my Homemade Vanilla Pastry Cream with a thick luscious texture from a combination of egg yolks, milk, cream, sugar and dark chocolate. You can use this chocolate pastry cream to make a light and airy filling for Swiss roll cakes by folding in whipped cream.

WHAT IS THE DIFFERENCE BETWEEN PUDDING AND CUSTARD?

While both pudding and custards like vanilla pastry cream have similar textures and flavors, the difference is in the ingredients. Pudding is made with corn starch as the only thickener and often without eggs (although some recipes call for whole eggs) and with milk, whereas custard is thickened with a combination of egg yolks, cornstarch and sometimes flour with the addition of cream to give it full body, rich mouthfeel and flavor.

WHY YOU WILL LOVE THIS RECIPE

• Easy and quick to make - this is the easiest pastry cream recipe you will ever find because there is no tempering involved! This recipe uses a one pot method.
• Make ahead recipe - you can make this pastry cream up to 2 days in advance of using it.
• Rich and luscious chocolate flavor - there is plenty of chocolate flavor coming from both cocoa powder and pure dark chocolate. It is so divine!
• Versatile chocolate filling or topping - use this recipe as a filling for cupcakes or between thin layers of cake, or serve it on the side of a slice of pound cake with fresh fruit. You can also serve pastry cream as a dessert itself and crumble cookies and meringue into it with fresh berries!
• Thick creamy texture - the chilled cream is so thick, glossy and velvety. You can fold in whipped cream to make it light and airy, almost like chocolate mousse.

INGREDIENTS FOR CHOCOLATE PASTRY CREAM

• Corn Starch - vanilla pastry cream is traditionally thickened with corn starch which gives a nice transparent set. I like to use a blend of corn starch and flour - the flour adds some opacity which I like.
• Cocoa powder - this will intensify the chocolate flavor. You can use Dutch process or natural cocoa for this recipe, but I prefer this one.
• Sugar - white granulated sugar will add sweetness while keeping the flavor clean and neutral so that the taste of the vanilla shines.
• Vanilla extract - vanilla works magic in cream-based recipes and also complements the chocolate taste.
• Milk - the best custard is made from fresh eggs, milk, cream, butter, and sugar. Use large eggs which weigh 57g with the shell on, whole milk, full-fat cream and butter for best results.
• Whipping cream - I use a combination of milk and cream for the most luxurious texture and creamiest flavor.
• Eggs - two large eggs will set the structure of this cake to make a soft and fluffy crumb.
• Butter - a bit of butter adds body and mouthfeel for an extra velvety texture.
• Dark chocolate - it is very important to use bittersweet chocolate with 70% cocoa solids or higher. This will lend the richest chocolate taste and also the best texture since darker chocolate has a higher cocoa butter content. Cocoa butter is a hard fat that will set the custard to a wonderful thickness.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. Add corn starch, cocoa powder and sugar to a 1-quart stainless steel saucepan (I really like this one for making caramel and custards) and whisk to blend evenly.
• STEP 2). Add wet ingredients. Gradually pour in cream while whisking constantly to evenly incorporate the starch into the liquid. Then whisk in the milk.
• STEP 3). Add egg yolks. Add the egg yolks one at a time and whisk well to incorporate after each addition.
• STEP 4). Cook gently. Place the saucepot over medium-low heat and whisk gently but constantly for 7-10 minutes until thickened and it just starts to bubble at the surface. DO NOT WALK AWAY. The custard can scorch the bottom of the pan easily to be sure to stir constantly and be patient as it will take a little while, but then once the starch activates, it will thicken instantly!
• STEP 5). Mix in chocolate and butter. Pour the custard into a clean bowl and add the dark chocolate. Whisk until it is completely melted and smooth, then whisk in the cold cubed butter until evenly blended. Mix in vanilla extract.
• STEP 6). Chill - place a piece of plastic wrap directly over the surface of the pastry cream to prevent a surface skin from forming as it cools and refrigerate until thoroughly chilled. It will take 3-4 hours.

CUSTARD SCIENCE: WHY THIS RECIPE WORKS

• Starch premix. Blending the starch and sugar well in the first step is the key to the one bowl method as it ensures the starch granules are separated so they will incorporate evenly into the cream. Making this premix will prevent the starch from clumping.
• Cream and milk combination. The added fat from cream will protect the egg yolks from curdling, while also contributing a luxurious texture and rich flavor.
• Finish with butter. Adding a bit of cold butter at the end will slowly melt and emulsify into the warm curd. The fat will interrupt the firm gel structure to soften it and make it glossy and smooth.

EXPERT BAKING TIPS FOR CHOCOLATE PASTRY CREAM

• Do not reduce the sugar - the right amount of sugar will contribute to the thick texture and will help prevent the eggs from curdling, so do not attempt to reduce it.
• Have patience. Vanilla pastry cream is thickened by starch and eggs. The starch will not do it's job until it reaches a certain temperature (about 80 C) to swell and set into a gel, but then once it reaches the right temperature it is ready. If you undercook the custard, then it will never set no matter how long you chill it for. Egg proteins require gentle heating to coagulate into a soft gel. If you try to rush the process, then you may end up with curdled custard.
• Cook over medium-low heat. It will take a while, but resist the temptation to increase the heat since eggs can go from raw to over-cooked in seconds. Custard requires gentle cooking in order to come to a smooth texture.
• Do not walk away. Custard requires constant stirring to ensure the heat is evenly distributed around the egg proteins so that they do not curdle. The milk proteins also have a tendency to burn easily at the bottom of the pan if left unattended.
• Add the cream very slowly. Gradually whisking in the cream will ensure that the starch premix is very evenly hydrated and incorporated.
• Use pure dark chocolate with minimum 70% cocoa solids. Bittersweet chocolate will add the best intensity of chocolate flavor while also providing the solid cocoa butter content that will help this custard set to a beautifully thick finish. Since chocolate is the main flavor, use a high quality chocolate.
• Sieve the warm curd. For the utmost silky texture, pass the finished warm custard through a fine mesh sieve to remove any potential pesky bits of cooked egg (it happens to the best of us!)

RECIPE FAQ

STORING & FREEZING

Keep chocolate pastry cream in the refrigerator for up to 4 days with a piece of plastic wrap directly spread across the top to avoid a crust from forming. If you choose to freeze it in a resealable freezer bag, it won't have the same consistency once thawed and would be better used mixed into a milkshake or smoothie.

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Chocolate Pastry Cream (Chocolate Crème Pâtissière)

Christina Marsigliese

This is the BEST and easiest chocolate pastry cream! You make it in one pot and there's no need to temper the egg yolks. It's thick, rich, glossy and luscious with intense chocolate taste. Use this fill cakes, cupcakes and pastries or serve it alongside pie with some fresh berries. It makes a fabulous dessert on its own with some crushed biscuits or meringue with fresh fruit.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Servings 2 cups

Ingredients

  

• ⅓ cup 65g granulated sugar
• 2 tablespoon 16g corn starch
• 2 tablespoon 12g cocoa powder (I prefer this one)
• ½ cup 120ml heavy 35% whipping cream
• 1 cup 237ml whole milk
• 3 large egg yolks
• 4 oz 113g bittersweet chocolate (minimum 70% cocoa solids), coarsely chopped
• 2 tablespoon 28g unsalted butter
• ½ teaspoon pure vanilla extract

Instructions

 

• In a small 1-quart stainless steel saucepan, combine sugar, corn starch and cocoa powder and whisk to blend evenly so there are no lumps of starch or cocoa. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well. Add egg yolks one a time and whisk them in evenly before each addition.
• Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Increase the heat slightly to medium if necessary, but do not walk away from the pan and do not stop stirring as it can easily catch and scorch at the bottom of the pan. Once the mixture starts to thicken, lower the heat and watch carefully. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl. NOTE: you can pass it through a fine mesh sieve to remove any curdled egg pieces if you are so inclined.
• Add the chopped dark chocolate and whisk until it is completely melted and evenly combined. Add butter and vanilla and stir it in until melted and evenly incorporated. Place a piece of plastic wrap directly over the surface of the custard to cover it and refrigerate for at least 4 hours until thoroughly chilled and use within 3 days.