Chocolate Pastry Cream (Crema al Cioccolato)
Rich, smooth and decadent Chocolate Pastry Cream (Crema al Cioccolato) that's perfect for making all kinds of desserts. Use it to fill Italian doughnuts, tarts and cakes or spoon into bowls and enjoy it as it is, delicious!
Servings: 20 servings (around 850g)
Calories: 97kcal
Ingredients
- 5 egg yolks (large eggs)
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups full-fat milk (590ml)
- 5.5 oz dark chocolate 70%+ cocoa (150g)
Instructions
- Warm the milk in a saucepan then set aside (do not let it boil) Chop up the dark chocolate into small pieces and set aside..
- Mix the egg yolks and sugar together in a large bowl until combined then add the cornstarch and mix it thoroughly.
- Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.
- Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat.
- Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes).
- Once thickened, turn the heat off and add the chopped chocolate. Stir it in until completely melted and incorporated.
- Pour the chocolate pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin from forming. Let cool completely before storing in the fridge.
Video
Notes
- Consistency - the pastry cream will thicken as it cools and stiffen up even more in the fridge.
- Use plastic wrap - once transferred to a bowl to cool place plastic wrap directly over the chocolate pastry cream to stop a skin from forming.
- Storage and freezing - the pastry cream will keep well in the fridge for 4-5 days. I don't recommend freezing.
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 17mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin A: 116IU | Calcium: 45mg | Iron: 1mg