Chocolate pastry cream

Chocolate Pastry Cream

Chocolate Pastry Cream
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Chocolate Pastry Cream

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Recipe by Aini Amin Course: CreamsCuisine: FrenchDifficulty: easy


Prep time


Cooking time




  • 500 ml Whole Milk

  • 100 g Sugar

  • 1 tsp Vanilla bean paste

  • 80 g Egg yolk

  • 25 g Cornflour

  • 25 g Plain Flour

  • 50 g Butter

  • 50 g Chocolate 50% cacao


  • Heat milk, vanilla and half sugar into a sauce pan until full boil.
  • Meanwhile add remaining sugar and egg yolks in a bowl.
  • Whisk immediately for 1,2 minutes.
  • Now add sieved flour and cornflour on it.
  • Whisk again until nicely mix.
  • Now add hot milk on egg mixture in a thin stream and keep whisking it until nicely mix. Do not add all milk at once or your eggs with curdle.
  • Now add the mixture back into the pan and cook on medium heat while whisking it.
  • Keep string and cooking it until thick and has 2-3 boils.
  • Now turn off the heat and add in butter and mix well.
  • Now add chocolate
  • Mix until chocolate melts in it.
  • Sieve it so there will be no lumps in final cream.
  • Now cover it with contact clingfilm. It means that clingfilm should touch the pastry cream. It will prevent in skin forming. Chill it 6-7 hours in fridge before using.
  • Whisk the chocolate pastry cream with a electric beater before using it.
  • Chocolate Pastry Cream

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