Chocolate pastry cream

alexandra romero
Rush to the kitchen and prepare this chocolate pastry cream from scratch, as it is a basic preparation for all pastry and baking lovers. Plus, we give you some expert tips to ensure your pastry cream turns out perfect and lump-free.Did you know? Vanilla pastry cream is one of the key ingredients in the world of pastry, as it is used to fill all kinds of breads. Additionally, it can be flavored with other ingredients like chocolate, strawberry, and more.Click to see more chocolate recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups milk
  • 3 egg yolks
  • 2/3 cups granulated sugar
  • 1/2 cups cornstarch
  • 1 teaspoon vanilla essence
  • 1 cup bittersweet chocolate, finely chopped
  • concha, for serving the pastry cream
Preparation
15 mins
15 mins
Low
  • Heat the milk in a saucepan over medium heat for 5 minutes or until it boils.
  • In a bowl, mix the yolks and sugar with a whisk until the yolks turn a lighter color. Then, add the cornstarch and mix until combined.
  • Add a little of the milk and mix; this is done to temper the yolk and not cook it. Continue pouring the milk slowly until the milk and the yolks are at the same temperature. Then add the yolks to the milk and heat over medium heat, stirring constantly.When you achieve a thick consistency, add the chocolate and stir until completely melted.
  • Place the pastry cream on a tray, cover with a non-stick plastic wrap, and let it cool. Refrigerate for 1 hour.
  • Use the pastry cream to fill a shell or the bread of your choice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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