Chocolate pastry cream is an exquisite dessert filling that combines the rich flavor of chocolate with a smooth and velvety texture. With its glossy finish and luxurious mouthfeel, it has the power to elevate any dessert to gourmet status. Whether you’re filling a tart, layering in a cake, or simply serving it in a bowl topped with berries, this cream brings a touch of elegance to your treats. No more store-bought options for me—once you make chocolate pastry cream from scratch, you’ll see just how simple and satisfying it can be.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Pastry Cream
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Pastry Cream

I vividly remember the first time I made this chocolate pastry cream. It was a dreary Saturday afternoon, and I was looking for something comforting yet indulgent. The smell of warm milk mixed with chocolate filled my kitchen, and I was instantly transported to my favorite bakery. This recipe offers not just an amazing chocolate flavor but also a wonderful creamy consistency that’s impossible to resist. Give it a try, and I promise you’ll want to keep this recipe close!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of about 15 minutes and just a bit of cooking, you’ll have chocolate pastry cream in no time!
Irresistible Flavor: The combination of chocolate, sugar, and egg yolks creates a luscious, rich flavor profile that melts in your mouth.
Eye-Catching Appeal: This glossy cream looks as good as it tastes, making it the perfect centerpiece for any dessert display.
Flexible Serving: Perfect for filling pastries, topping cakes, or simply enjoying on its own, this cream is versatile for any occasion.
Diet-Friendly Options: With easy substitutions, it can be tailored to fit gluten-free or vegan diets.

Ingredients You’ll Need

30 g cornstarch (¼ cup): This ingredient helps thicken the cream, giving it a rich, custard-like texture. For a gluten-free alternative, you can use arrowroot starch.
150 g granulated sugar (¾ cup), divided: The sugar sweetens the cream, balancing the chocolate’s bitterness. Using a fine sugar makes it dissolve easily.
10 g unsweetened cocoa powder (2 tablespoons): Cocoa powder adds depth and a hint of bitterness, enhancing the overall chocolate flavor. Be sure to sift it if clumpy!
4 large egg yolks: These provide richness and act as a thickening agent. Remember to use fresh eggs for the best results.
454 g whole milk (2 cups or 475 ml), divided: Milk is the base of this pastry cream, delivering creaminess. Whole milk works best, but you can substitute part of it with heavy cream for an even richer taste.
28 g unsalted butter (2 tablespoons): Butter adds a silky finish and depth to the cream. Use unsalted to better control the final flavor.
58 g chocolate chips (2 oz or about ⅓ cup): They melt beautifully into the cream, creating that distinct chocolatey goodness. Semi-sweet chocolate chips are a great choice, but you can opt for dark chocolate for a more intense flavor.
¼ teaspoon kosher salt or fine sea salt: A pinch of salt enhances sweetness, rounding out the flavors of the other ingredients.

How to Make Chocolate Pastry Cream

Prep your workspace: Line a half-sheet baking pan with plastic wrap, making sure the sides are covered. This step allows for easy cooling later.
Mix dry ingredients: In a large bowl, whisk together 30 g cornstarch, about 75 g of the granulated sugar, and 10 g cocoa powder until homogenous.
Combine egg yolks: Add the 4 large egg yolks to the bowl with the dry ingredients. Pour in about ½ cup of the 454 g whole milk and whisk everything together until smooth. Set this mixture aside.
Heat the milk: In a heavy-bottomed saucepan, pour in the remaining milk (about 1.5 cups) and the remaining sugar (75 g). Set the pan over medium-high heat, stirring occasionally to prevent scorching.
Temper the egg mixture: Once the milk comes to a boil, slowly add about ¼ cup of the hot milk to the egg mixture while whisking constantly. This helps gradually raise the temperature of the eggs, preventing them from scrambling.
Combine mixtures: Continue adding the milk to the egg mixture, leaving a couple of tablespoons of milk in the saucepan. Pour the entire egg mixture back into the saucepan.
Thicken the custard: Reduce the heat to medium and switch to a spatula. Stir constantly until the custard thickens and comes to a boil—this should take about 10-15 seconds. Be sure to scrape the bottom and sides of the pan.
Add butter and chocolate: Remove the saucepan from the heat. Stir in the 28 g unsalted butter, 58 g chocolate chips, and ¼ teaspoon salt until everything is melted and smooth.
Chill the cream: Pour the chocolate pastry cream into your prepared sheet pan, spreading it evenly. Cover the surface directly with plastic wrap (this prevents a skin from forming) and freeze for 15 minutes until it’s cool to the touch.
Store or use: Once cooled, you can transfer the pastry cream to an airtight container and keep it in the fridge until you’re ready to use it. Before serving, loosen the chilled pastry cream by whisking it in a large mixing bowl or using a stand mixer with a whisk or paddle attachment.

Storing & Reheating

Store your chocolate pastry cream in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze it for up to 3 months. When reheating, gently warm it on the stove over low heat or in the microwave in short intervals, stirring frequently. The texture may change slightly after freezing, but whisking it well will restore its creamy consistency.

Chef’s Helpful Tips

Avoid lumpy chocolate pastry cream by ensuring that your cornstarch and cocoa powder are well-sifted before adding them to the mix.
Remember to temper the egg yolks carefully—you want to avoid scrambling them as they heat up!
If the mixture seems overly thick, whisk in a splash of milk to loosen it up before serving.
Feel free to experiment with flavors; a splash of vanilla extract or some orange zest can add an exciting twist to the classic chocolate flavor.
Consider making a larger batch if you’re using it to fill pastries or desserts for a crowd!

Making chocolate pastry cream is a rewarding experience that opens the door to endless dessert possibilities. With its luxurious flavor and creamy texture, you can bring a special touch to your culinary creations. Take your time, enjoy the process, and don’t hesitate to experiment with flavors or presentations. It’s the perfect treat that invites creativity and delight.

Recipe FAQs

Can I use bittersweet chocolate instead of chocolate chips?

Absolutely! Bittersweet chocolate works wonderfully in this chocolate pastry cream, giving it a more intense chocolate flavor. Just chop it into small pieces so it melts evenly into the mixture.

How do I adjust the recipe for smaller servings?

If you want to make a smaller batch, simply halve the ingredients. It’s an easy way to ensure you have just the right amount for a specific dessert or occasion without leftovers.

Can this pastry cream be made in advance?

Yes, you can make chocolate pastry cream ahead of time. Store it in the refrigerator for up to 5 days, or freeze it for up to 3 months. Just remember to whisk it before serving to bring back that smooth consistency.

What desserts can I use chocolate pastry cream in?

The possibilities are endless! Use it as a filling for éclairs, tarts, cream puffs, or layered in cakes. You can also serve it on its own with fresh fruit, or as a topping for pancakes or waffles!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chocolate Pastry Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 600000000 minutes
Cook Time: 300000000 minutes
Total Time: 15000000 hours
Yield: 6 servings 1x
Category: Desserts & Appetizers
Method: Stovetop
Cuisine: French

Print Recipe

Description

This Chocolate Pastry Cream is a blend of rich flavors with smooth textures, made from everyday ingredients like cocoa powder and chocolate chips. It’s a delightful treat for filling pastries or cakes, perfect for anyone looking for an easy, homemade dessert.

Ingredients

Scale

30 g cornstarch (¼ cup)
150 g granulated sugar (¾ cup), divided
10 g unsweetened cocoa powder (2 tablespoons), sift if clumpy before using
4 large egg yolks
454 g whole milk (2 cups or 475 ml), divided
28 g unsalted butter (2 tablespoons)
58 g chocolate chips (2 oz or about ⅓ cup)
¼ teaspoon kosher salt or fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

Line a half-sheet baking pan with plastic wrap, ensuring the sides are covered. Set aside.
In a large bowl, whisk together cornstarch, approximately ½ cup of sugar, and cocoa powder. Add egg yolks and approximately ½ cup of milk. Whisk until smooth and set aside.
Pour the remaining milk into a heavy-bottomed saucepan and add the remaining sugar. Heat over medium-high while stirring occasionally to prevent burning.
Once the milk boils, slowly whisk in about ¼ cup of hot milk into the egg mixture. Gradually add more milk until only a couple of tablespoons remain in the saucepan. Then pour the egg-milk mixture back into the saucepan.
Reduce heat to medium, switch to a spatula, and stir constantly until the custard thickens. To cook out the cornstarch, boil the custard for about 10-15 seconds. Remove from heat.
Stir in butter, chocolate chips, and salt until smooth is achieved.
Pour the pastry cream into the prepared pan and spread evenly. Cover with plastic wrap, and freeze for 15 minutes until cooled to room temperature.
After freezing, transfer the pastry cream to another container. Cover directly with plastic wrap and chill in the fridge until ready to serve.

Notes

Ensure to sift the cocoa powder if it’s clumpy for a smoother texture.
For a richer chocolate flavor, use dark chocolate chips in place of regular chocolate ones.
This pastry cream can be stored in the fridge for a few days for convenient use.