Chocolate pastry cream is a rich, sliceable custard that combines classic crème pâtissière with plenty of bittersweet chocolate. It is thick enough to support cake layers and piped pastries while staying smooth, spreadable, and deeply chocolatey.
Use it to fill cream puffs, éclairs, doughnuts, fruit or chocolate tarts, layer cakes, and pies—or enjoy a spoonful straight from the bowl.
THE RECIPE
Chocolate Pastry Cream
Prep15 min
Cook15 min
Chill3 hr
YieldAbout 2½ cups
Ingredients
Instructions
- Rinse a medium saucepan with cold water without drying it. Add the milk and heat over medium until small bubbles appear around the edges.
- Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until smooth.
- Whisking constantly, slowly drizzle about one quarter of the hot milk into the yolk mixture. Once tempered, whisk in the remaining milk in a steady stream.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly and reaching into the corners, until it boils and thickens. Reduce the heat slightly and cook for 1 to 2 minutes more while whisking.
- Remove from the heat and strain into a clean bowl if needed. Whisk in the warm melted chocolate until completely smooth.
- Rest for 5 minutes, then whisk in the softened butter a little at a time. Press plastic wrap directly against the surface and refrigerate until completely cold, about 3 hours. Whisk vigorously before using.
Tips and Storage
- Use good-quality bittersweet chocolate for a balanced flavor and smooth texture.
- Temper the yolks slowly and whisk continuously to prevent scrambling.
- Add the chocolate while it is still warm so it blends completely into the hot custard.
- Press plastic wrap directly against the surface to prevent a skin.
- Keep refrigerated and use within 3 days. Whisk vigorously to loosen before filling cakes or pastries.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.