Chocolate creme patissiere (Chocolate pastry cream)

Small glass jar of chocolate creme patissiere with chocolate chips and cocoa powder next to it.

Chocolate creme patissiere (Chocolate pastry cream)

Course: Chocolate desserts, Desserts

Cuisine: European

Diet: Gluten Free

Prep Time: 20

Cook Time: 30

Chilling time (overnight): 8

Total Time: 8 50

Servings: servings (¼ cup / 60 g)

Calories: 162kcal

Author: Dini Kodippili

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.

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Ingredients

540 g whole milk 2 ¼ cups
10 mL vanilla extract 2 tsp
18 g dutch processed cocoa powder 2 tbsp
2 egg yolks from large eggs
2 large eggs or substitute with 2 egg yolks for a slightly thicker version
100 g brown sugar ½ cup (You can also use white sugar)
25 g cornstarch 2 ½ tbsp
¼ tsp sea salt ½ tsp for a salted chocolate pastry cream
170 g bittersweet or semisweet chocolate 6 oz
30 g butter 2 tbsp, softened (OR vegan butter)
2 tsp powdered gelatin optional
30 mL water 2 tbsp (To bloom the gelatin)

Instructions

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 tsp powdered gelatin, 30 mL water
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.
540 g whole milk
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.
10 mL vanilla extract, 18 g dutch processed cocoa powder, 2 egg yolks, 2 large eggs, 100 g brown sugar, 25 g cornstarch, ¼ tsp sea salt
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.
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).
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.
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.
170 g bittersweet or semisweet chocolate, 30 g butter, 2 tsp powdered gelatin, 30 mL water
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.
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.
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.
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.
Store the chocolate pastry cream in an airtight container for up to 4 days in the fridge.

Notes

I like to use 4 egg yolks total, instead of 2 egg yolks and 2 whole eggs, for a richer and slightly thicker consistency.

Adding gelatin will make the creme patissiere more stable. You can also increase the amount of cornstarch to make the pastry cream even thicker.

For a dairy free version

Substitute the milk with a plant-based milk. However, make sure the plant-based milk is also similar in fat content, so it thickens the same way. I like to use barista oat milk or cashew milk.

Flavor modifications

Mocha pastry cream - Instead of the vanilla (or in addition to the vanilla) - add ½ tsp of instant coffee granules. Allow the instant coffee to dissolve in the milk and then proceed with the recipe.
Bourbon chocolate pastry cream - Use ¼ cup less of the milk/half and half for the custard. Add 3 tbsp of bourbon along with the butter and whisk it in until well mixed with the custard.
Jaffa pastry cream - Add 1 tsp orange extract along with the vanilla extract and then proceed with the recipe.
Cinnamon chocolate pastry cream - Add ½ tsp cinnamon along with the vanilla into the milk and then proceed with the recipe.

Nutrition