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How to Make Chocolate Pastry Cream

By Milena Manolova Leave a Comment

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*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

This Chocolate Pastry Cream is silky, creamy goodness! Perfect consistency, taste, and texture. Super creamy but light, not overly sweet, but just the right amount. And the chocolate flavor is the perfect option to switch from the Classic Vanilla Pastry Cream.

What is Pastry Cream?

Pastry Cream or also called Creme Patissiere, is a custard type of cream made of milk, eggs, sugar, cornstarch, and butter. There can be different flavors made with it, but Vanilla is the most popular. The way you make a pastry cream is by combining eggs, sugar, and cornstarch. Tempering them with hot milk, and cook it over the stovetop till it thickens. Finishing it by mixing in some butter for extra creaminess, flavor, and luster.

Where to Use Pastry Cream?

Pastry Cream can be used in many desserts. From eclairs, profiteroles/cream puffs to different types of cakes, tarts, doughnut filling, and puddings. The options are endless.

As a chocolate lover, I had to make Chocolate Pastry Cream. But there are few more flavors that I also really like, Coffee Pastry Cream, Dulce De Leche Pastry Cream, Citrus Pastry Cream, just to name a few.

Making a Pastry Cream is pretty easy, you just have to be careful not to cook the eggs when adding the hot liquid. The rest is straightforward and easy to do. Ok, let me walk you through the process.

Chocolate eclairs on a parchment paper. One eclair cut in half showing the inside by leaning on another eclair.

Why tempering is important and how to do it?

Tempering is needed when you have two ingredients with different temperatures, hot and cold. In this case, we have eggs, although it doesn’t matter if the eggs are cold or room temperature, we still need to temper them because of the nature of the eggs. They will cook or curdle when hot is added to them.

How can we temper eggs? It’s easy. In the bowl with the eggs add a little bit of the hot liquid, while whisking vigorously. This way by whisking the eggs the temperature is risen slowly preventing them from cooking. Once this is done and the eggs haven’t curdled you can add the rest of the hot liquid, at this point the eggs are at a safe temperature level.

How to Make Chocolate Pastry Cream?

The only difference in this recipe from the Classic Vanilla Pastry Cream is the addition of chocolate. You can use cacao powder or chocolate pieces. If using cacao powder you will add it with the egg mixture, but if you are using chocolate, then you will add it at the end when adding the butter.

  • First, add the milk and the seeds of a vanilla bean or both (seeds and pod) to a saucepan. Let it cook on medium heat.

*Note: I usually add only the seeds, because I like to use the vanilla pod to make vanilla extract. If you don’t have a fresh vanilla pod, you can substitute vanilla powder, vanilla paste, or vanilla extract. And, if you are using vanilla extract don’t add it to the milk, but rather add it after you combine the milk with the egg mixture.

  • Meanwhile combine the sugar, egg yolks, corn starch, salt, and cacao powder in a separate bowl. The consistency will be thick but don’t worry once you add the milk it will all mix nicely. I suggest sifting the cacao powder since it tends to have clumps, which can affect the texture of the pastry cream.
  • A saucepan with brown sugar, egg yolks, corn starch and salt. Pink golden whisk inside the saucepan.
  • A saucepan with mixed egg yolks and sugar. Yellow silicon spatula in it.
  • A hand holding a flour sifter. Cacao powder being sifted over a saucepan with some mixture in it and a silicon spatula inside.
  • A saucepan filled with cacao mixture in the form of lumps, and a yellow spatula inside.
  • As soon as the milk starts to boil take it off the stove and temper the eggs by pouring just a little bit into the egg mixture as you whisk at the same time. Make sure the bowl with the eggs has a towel underneath or something to prevent it from sliding while you are whisking and pouring the milk at the same time. It takes just a few seconds, if you don’t see any eggs curdling then you are good to go.
  • Add the rest of the milk and transfer it back to the stovetop. Whisk constantly for 2-5min, till the mixture has thickened.
  • Milk poured into a saucepan filled with cacao mixture and a pink golden whisk inside.
  • Saucepan filled with hot chocolate pastry cream mixture and a whisk inside.
  • Take it off the stove, add the chocolate pieces if using instead of cacao powder, mix them till melted, and add the butter. Mix till smooth.
  • Cover with plastic by touching directly the surface of the cream. This will prevent it from developing skin. Refrigerate until cool. As it cools it will thicken even more.
  • Saucepan filled with chocolate pastry cream, two pieces of butter on top and a whisk.
  • A glass bowl filled with chocolate pastry cream.
  • A glass bowl filled with chocolate pastry cream and covered with a plastic.

And here you have it, delicious, creamy, chocolaty pastry cream! You can use it to make this super amazing Eclairs Recipe for example.

Let me know if you have any questions. Leave a comment below, email me, or chat with me on Instagram, Telegram, or Facebook.

  • An eclair cut in half on a cutting board. Both halves are showing the chocolate pastry cream. One half leaning on the other. Topped with chocolate and chopped nuts.
  • Eclair dipped in chocolate and covered with chopped nuts. Surrounded by other eclairs and laying on a parchment paper.
Chocolate eclairs on a parchment paper. One eclair cut in half showing the inside by leaning on another eclair.
Print Pin
5 from 1 vote

Chocolate Pastry Cream

Creamy, silky, and delicious. This Chocolate Pastry Cream is the perfect addition to your baking ideas.
Course Dessert
Cuisine International
Keyword chocolate pastry cream, pastry cream
Prep Time 3 minutes
Cook Time 10 minutes
Servings 2 Cups
Author Milena M

Equipment

  • Saucepan
  • Mixing Bowls
  • Whisk
  • Silicone Spatula

Ingredients

  • 480 g Whole Milk 2 cups
  • 1 Vanilla bean seeds (pod is optional) or 1 t – vanilla powder, vanilla paste, vanilla extract
  • 3 Egg Yolks
  • 90 g Sugar 6 tbsp
  • 2 tbsp Corn starch 20g
  • 25 g Cacao Powder 1/4 cup
  • 1/4 t Salt
  • 2-3 tbsp Butter 30-40g

Instructions

  • In a saucepan heat up the milk and vanilla seeds, powder, or paste. If using vanilla extract add it at the end when adding the butter.
  • Meanwhile combine egg yolks, sugar, corn starch, salt, and cacao powder. Mix it all together. It will be pretty thick, but that's ok, ones you add the milk it will be easier to stir.
  • As soon as the milk comes to a boil, remove it from the stove and add just a bit to the egg mixture, while whisking at the same time. Keep the bowl sturdy on a towel or surface where it won't move while you pouring and whisking at the same time.
  • Once the eggs are tempered (read the notes above for more info), add the rest of the milk. Transfer back to the stovetop and whisk constantly on medium heat for about 2-5min. It will thicken pretty fast, so don't leave it and walk away!
  • When the mixture has thickened take it off the stove and add chocolate pieces if using insted of cacao powder. Mix till melted. Add the vanilla extract if using.
  • And finally, add the butter. Mix well till creamy and smooth.
  • Cover with plastic by placing it right at the surface of the cream. This way the cream won't develop skin when cooling.
  • Transfer to the fridge to chill. Use as needed.

Filed Under: All Recipes, Desserts, Frostings & Sauces Tagged With: chocolate, chocolate pastry cream, pastry cream

Previous Post: « How to Make Perfect Eclairs(Pâte à Choux)
Next Post: How to make Classic Pastry Cream(Creme Patissiere) »

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  • How to Make Chocolate Pastry Cream

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Milena - Product Photographer
Just taking a minute to say hi and tease you with Just taking a minute to say hi and tease you with a little bit of sweet goodness!

Today my cat run away from home😥. And I'm not sure if he'll comeback. He actually jumped from the balcony as he got scared from the vacuum. I hope he didn't hurt himself. I know cats usually remember their home, but I don't know if he'll survive out there. Cross fingers he does.🤞🏻

Hope your week is going well so far, but if you want to make it even better, I promise you these Eclairs will do just that! 

You can find the recipe at www.crumblesofhealth.com or just go to my profile and the link will take you there.

Talk soon.
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Hey everyone, I am so excited to share this Savor Hey everyone, 
I am so excited to share this Savory Rolls recipe with you. It is truly one of my favorite! I have made it many times and I love it more and more! 

These rolls are simply the best!

Filled with sun-dried tomatoes, cheese, and spinach. Soft like a cloud, so tasty and irresistible. Perfect weekend bake.
You need to try them, I promise you'll love'em.

Link as usual, at @crumblesofhealth profile. 

That's it from me, I just had to share this yumminess with you.😁
Have a wonderful weekend!
😘
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#savoryrolls #bestrecipes #beautifulfood #bakinglove #foodphotographer #foodphotography #foodblogger #crumblesofhealth #bakingrecipe #commercialphotography #artofphotography #inthekitchen #homemade #bakingrecipes #stillphotography #editorialphotography #foodstyling #creativemind #artoffood #creativephotography #throughthelens #onmytable #styleonmytable #europephotographer #foodphotographereurope #foodphotographyandstyling #sweettreats #bakeandshare #recipeoftheday
New recipe! Coconut almond dulce de leche cookies. New recipe! Coconut almond dulce de leche cookies. These are such a good treat. Very easy to make and just a few ingredients. No extra sugar, only the one in the dulce de leche. Crunchy, chewy and just perfect to satisfy your sweet craving without the sugar overload. 

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Here is another look of the cupcakes I posted yest Here is another look of the cupcakes I posted yesterday. Very different, isn't it? 
No props, just the main subject. Playing with color, shadows and composition. 
The cupcakes already have a lot of different texture and layers, by using the simple background balances the overall look.

What do you think? 
Storytelling, rustic, homey feel or the modern, simple, and bold. I like both styles. 

This is something I like to do often. Use the same object but showcase it in different ways. For me shooting the same style all the time is boring. I can't grow as a photographer if I shoot at the same place and the same way every time. I like to change it up sometimes and get uncomfortable. 
If you like this challenge and want to give it a try use the #crumblethestyle. I would love to see what you come up with. And it's a nice way to push yourself and get outside your comfort zone. 

Hope you had a nice Easter weekend and enjoyed delicious food.
💜
Add adding this to @creativelysquared #cs_composition

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#carrotcupcakes #beautifulfood #dessertlove #foodphotographer #foodphotography #foodblogger #crumblesofhealth #sweetmoment #commercialphotography #artofphotography #inthekitchen #homemade #dessertrecipe #stillphotography #editorialphotography #foodstyling #creativemind #artoffood #creativephotography #throughthelens #onmytable #styleonmytable #europephotographer #foodphotographereurope #foodphotographyandstyling #sweettreats #photocomposition
Happy Easter weekend! Who is celebrating and who Happy Easter weekend! 

Who is celebrating and who is just eating the food😄. 

I made the yummiest carrot cupcakes and the recipe will be on the blog soon.

Now it's time for a good movie and a glass of wine. 

Have a happy weekend. 🐣💐
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Just popping in to entice you with a bit of yummy Just popping in to entice you with a bit of yummy goodness. Hope you don't mind.

And if you'd like to make it, you can find the recipe on my blog @crumblesofhealth 

Have a wonderful week ahead. 

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#eclairs #eclairsrecipe #beautifulfood #dessertlove #foodphotographer #foodphotography #foodblogger #crumblesofhealth #sweetmoment #commercialphotography #artofphotography #inthekitchen #homemade #dessertrecipe #stillphotography #editorialphotography #foodstyling #creativemind #artoffood #creativephotography #throughthelens #onmytable #styleonmytable #europephotographer #foodphotographereurope #foodphotographyandstyling #sweettreats
Today the wifi went down and at first was frustrat Today the wifi went down and at first was frustrating because I couldn't get done the things I wanted to do. 
But then I ended up cleaning the house, making a really good cookie recipe and shooting the rest of the time. So it wasn't that bad, after all. I was very productive actually. 
Disconnecting from the web is a good thing, it forces you to connect with your surroundings more. 
But I also realized how dependant I am to the web. It's crazy to think that I can't spend a day without it. Its one thing to take a break from SM, and I have no problem doing that. But from the whole web! It's definitely something I don't do very often.
 
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#fancytoast #beautifulfood #foodart #foodphotographer #foodphotography #foodblogger #crumblesofhealth #commercialphotography #artofphotography #inthekitchen #homemade #moodyphotography #stillphotography #editorialphotography #foodstyling #creativemind #artoffood #creativephotography #throughthelens #onmytable #styleonmytable #stylingfood #europephotographer #minimalphotography #foodphotographereurope #foodphotographyandstyling #foodcolors #cookingwithstyle
Hi beautiful people, I took a longer break from p Hi beautiful people,

I took a longer break from posting, but had to do a lot of things. I'm back for now, might dissappear again, who knows! 

I have finally finish my post for the Eclairs recipe. This one was a long one, but had to do it right. I gave you a detailed info on how to make them, and what to avoid doing to have a successful end product. So, go check it out, and even better, make them! They are so so good! 
Link in profile. 
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Cup a tea, a book, and good music. Best way to rel Cup a tea, a book, and good music. Best way to relax and take your mind away. 
What book are you reading at the moment, if any?
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Bringing little bit of sunshine to your feed. Tod Bringing little bit of sunshine to your feed.

Today was a beautiful day. I planted flowers in the garden,  but I think I'll be getting more.. I just love flowers and plants too much. 
Im also working on a new recipe, all about chocolate!! Comming soon to your mailbox, if you are subscribed. 

Happy Friday and have a wonderful weekend! 
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New recipe went up on the blog over the weekend!! New recipe went up on the blog over the weekend!! This Cardamom Golden Raisin Scones! I love this flavor combination, cardamom and golden raising just go together so well. 
Who else likes cardamom? I think it has very unique and distinctive taste. Adding too much of it can overwhelm a dish, so need to be careful with that. But the right amount will make it so tasty!! 

What do you think 👍or 👎for cardamom? And why?

I hope you like is as much as I do, and go make this scone recipe. Its easy and delicious!!
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Welcome March🌸! I'm excited for spring. Everyt Welcome March🌸!

I'm excited for spring. Everything is starting to blossom, the air feels different and the trees are turning green. 
I can't wait for all the flowers to bloom. I got some flower seeds, I will be planting in a few weeks, hopefully they'll come out ok. 

Renovating the house will be happening in spring, can't wait to fix it up. I'll show you before and after when it's done. 

Have a nice week,
Talk to you soon.
M
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