There’s something truly magical about a velvety, chocolate pastry cream—it’s rich, silky, and utterly indulgent. Perfect for filling pastries, layering cakes, or simply spooning straight from the bowl, this luscious treat combines deep cocoa flavors with a smooth, custard-like texture.
With just 20 minutes of prep and a quick 10-minute cook time, you’re moments away from a dessert that feels both luxurious and comforting.
After a brief three-hour chill, the cream transforms into a dreamy, spreadable delight that’s cool and decadent. Its glossy finish and unmistakable aroma will have you reaching for it again and again. Whether you’re a baking enthusiast or just looking to elevate your dessert game, this chocolate pastry cream is your new go-to for adding that special touch.
Ingredients for Chocolate Pastry Cream
- 2 cups (16 fl oz/480 ml) whole milk
- 1 large whole egg, at room temperature
- 3 large egg yolks, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 2 ½ tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped (or substitute with semisweet chocolate for a sweeter flavor)
- 2 tablespoons (1 oz/28 g) cold butter, cubed
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Warm the milk: In a medium saucepan, heat the milk over medium-low heat until it begins to simmer. Do not boil.
- Prepare the egg mixture: In a medium bowl, whisk together the whole egg, egg yolks, sugar, cornstarch, cocoa powder, and salt until smooth.
- Combine milk and egg mixture: Once the milk is simmering, gradually pour it into the egg mixture, whisking constantly to prevent curdling. Return the combined mixture to the saucepan.
- Cook the custard: Over medium heat, whisk the mixture constantly until it begins to bubble and thicken, about 3-5 minutes. Continue cooking for an additional 1-2 minutes to ensure it’s fully thickened.
- Add chocolate, butter, and vanilla: Remove the saucepan from the heat. Add the chopped chocolate, cold butter, and vanilla extract. Let it sit for 5 minutes to melt, then whisk until smooth and glossy.
- Strain and cool: Pass the mixture through a sieve into a clean bowl to remove any lumps. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let it cool to room temperature on the counter.
- Chill: Transfer the custard to the refrigerator and let it set completely for at least 3 hours, or up to 2 days. Use as a filling for pies, cakes, trifles, or tarts.
Perfect Pairings: Serving Suggestions for Chocolate Pastry Cream
This rich and velvety chocolate pastry cream is incredibly versatile. Use it as a filling for eclairs, cream puffs, or layered cakes. It also pairs beautifully with fresh berries in a trifle or as a decadent topping for pancakes or waffles. For a simple dessert, layer it with crushed cookies or graham crackers in a parfait glass.
Storage Secrets: Keeping Your Pastry Cream Fresh
Store the pastry cream in an airtight container with plastic wrap pressed directly onto its surface to prevent a skin from forming. It will keep in the refrigerator for up to 2 days. If you need to reheat it, gently warm it in a saucepan over low heat, whisking constantly to restore its smooth texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the pastry cream a day ahead and let it chill overnight. If you’re in a rush, spread it in a thin layer on a baking sheet to cool faster before transferring it to the fridge. For easier cleanup, measure all your ingredients before starting and use a fine-mesh sieve to ensure a silky-smooth finish.
Recipe Variations: Customize Your Cream
Experiment with different chocolates to change the flavor profile—try milk chocolate for a sweeter taste or dark chocolate for a more intense flavor. You can also add a splash of espresso or a pinch of cinnamon for a unique twist. For a lighter version, substitute half the milk with heavy cream for extra richness.
Essential Equipment for Success
To make this recipe effortlessly, you’ll need a medium saucepan, a whisk, and a fine-mesh sieve. A heatproof spatula is also handy for scraping the sides of the pan. If you’re using the cream as a filling, a piping bag with a round tip will help you achieve clean, professional results.
How to Make Chocolate Pastry
Ingredients
- 1 ⅓ cups all-purpose flour 6 ½ oz/185 g
- 5 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar 2 oz/57g
- ½ teaspoon salt
- ¾ cup cold butter, diced 6 oz/170 g
- 1 large egg, beaten
- 2 – 3 tablespoons water, as needed
Instructions
- In a medium bowl, Sift together the flour, cocoa powder, sugar and salt.
- Rub butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs.
- Stir in the beaten egg and 2 tablespoons of water and bring it together to form a dough. Transfer the mixture to a work surface and briefly knead the dough just until it comes together. (add additional water if needed)
- Shape into a disc, wrap well and refrigerate for at least two hours before rolling (and up to 2 days). It can also be frozen for up to 6 weeks.
