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Chocolate creme patissiere (Chocolate pastry cream)

Chocolate creme patissiere (Chocolate pastry cream)Chocolate creme patissiere (Chocolate pastry cream)Chocolate creme patissiere (Chocolate pastry cream)Chocolate creme patissiere (Chocolate pastry cream)

Super easy and delicious recipe for Chocolate Creme Patissiere (Chocolate Pastry Cream)! A rich, creamy custard with deep chocolate flavor. This recipe is gluten free and dairy free friendly.EASY - This is an easy recipe, but requires constant supervision. Please read the recipe fully before proceeding.Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Prep time: PT20M

Cook time: PT30M

Total time: PT530M

Rating

4.89 stars (51 reviews)

Keywords

Chocolate, Custard Recipes, Custards, Pastry Cream

Ingredients

Categories

Cuisine

Steps

  1. Optional step - Place the water in a small bowl and sprinkle the gelatin over the water. Mix gently with a toothpick (or something similar) and allow the gelatin to bloom in the water while you get the custard ready. Use gelatin if you want a more stable chocolate pastry cream.
  2. Add the milk into a saucepan. Heat the milk over medium high heat until it's steaming and just about to boil. It's not necessary to boil the milk, but it is OK if it does boil gently.
  3. While the milk is heating, place the sugar, eggs and yolks, cornstarch, cocoa powder, vanilla, and salt in a bowl. Whisk until you have a thick, smooth mix. Place this egg mix on a towel or napkin (to prevent it from slipping in the following step), and then set it aside until the milk comes to a boil.
  4. As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk into the egg mix (in a thin stream), WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg-milk mix back into the hot milk in the saucepan.
  5. Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 2 - 5 minutes (depending on your stove and heat level and type of saucepan you use).
  6. Heat until the pastry cream comes to a boil. The pastry cream is boiling when you see bubbles at the surface (see pictures in the post for reference). Once the first few bubbles break the surface, keep whisking the pastry cream for about 1 - 1.5 minutes while whisking constantly. This ensures that the cornstarch cooks and thickens the custard properly. Now turn off the heat.
  7. Remove the saucepan from the heat and immediately add the chocolate, butter, and bloomed gelatin (if using). Whisk the mixture well until the chocolate, butter, and gelatin dissolve and mix in well with the rest of the custard. If needed, keep the pot on the stove (with the heat off), so that the residual heat continues to melt and mix the custard together.
  8. Strain the custard (optional, but recommended if you think you have lumps in the custard), directly into a bowl or container where you will be storing the chocolate pastry cream.
  9. Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
  10. Let the custard cool down slightly, and then let it chill in the fridge for a few hours, or overnight, until completely chilled. You can use the pastry cream once it has cooled down to room temperature as well.
  11. This may set as it cools down (definitely will set in the fridge), so you will need to whisk the chocolate creme patissiere to make it smooth again before use. 
  12. Store the chocolate pastry cream in an airtight container for up to 4 days in the fridge.

Nutitrion

  1. Serving Size: 0.25 cup
  2. Calories: 162 kcal
  3. Carbohydrates: 18 g
  4. Protein: 4 g
  5. Fat: 8 g
  6. Saturated Fat: 6 g
  7. Trans Fat: 0.1 g
  8. Cholesterol: 61 mg
  9. Sodium: 97 mg
  10. Sugar: 13 g
  11. Unsaturated Fat: 1.4 g

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