Chocolate Pastry Cream: A Velvety and Creamy Dessert!

Chocolate pastry cream is a luxurious fusion of classic French custard and rich dark chocolate, resulting in a velvety, spoonable delight that elevates any dessert it graces At its core, this chocolate pastry cream brings together chopped dark chocolate, whole milk, egg yolks, sugar, a touch of cornstarch for body, and the quiet charm of vanilla.

A gentle heat, a whisk, and a bit of patience bring it all to life. Whether you're building a decadent dessert or simply eating it with a spoon while pretending it's a “taste test,” this cream knows how to deliver.

What Is Chocolate Pastry Cream?

Chocolate pastry cream, also called “crème pâtissière au chocolat” is used as a filling in everything from mille-feuille and éclairs to fruit tarts and doughnuts.

Pastry cream dates back to the 17th century, when French chefs began thickening milk and eggs into custards that could be piped and shaped. Adding chocolate came later, once cocoa became more accessible in Europe.

Also, the base of chocolate pastry cream before the chocolate gets involved is the same as vanilla pastry cream. That means once you master one, you’ve practically mastered both, and that’s a culinary flex worth bragging about.

Pro Tips for the Best Chocolate Pastry Cream

• Chop the chocolate finely, because the smaller the pieces, the faster they’ll melt into the hot cream.
• Use whole milk as it gives the cream its rich, creamy structure.
• When adding hot milk to the egg yolks, go slowly and whisk constantly to avoid scrambled egg drama.
• Once it goes back on the stove, stir like your life depends on it. This prevents clumps and scorched bottoms.

What Can I Use It For?

This cream is basically a dessert multitool. Fill it into éclairs, spread it in tarts, layer it in trifles, or just spoon it into tiny ramekins. It also makes an excellent cake filling between sponge layers.

Can I Make It Ahead of Time?

Absolutely. In fact, making it the night before gives it time to set properly. Store it in the fridge, tightly covered with plastic wrap touching the surface. It’ll stay good for up to 3 days, and the flavor even intensifies a bit overnight.

How Do I Fix Lumpy Pastry Cream?

Lumps usually mean something curdled or thickened too quickly. No worries, just grab a fine-mesh sieve and push the cream through while it’s still warm. A quick blitz with an immersion blender also smooths things out like a charm.

Can I Add Other Flavors?

Sure! You can experiment with a dash of espresso powder, a splash of orange liqueur, or a tiny pinch of cinnamon. Just don’t overdo it, this cream likes to stay the star.

Why Is My Cream Too Runny?

It likely didn’t cook long enough. The cream needs to bubble and thicken on the stove before removing it. It should coat the back of a spoon. If it’s still thin after chilling, you can gently reheat and cook a little longer, just stir constantly.

How to Store Any Leftovers

Once the chocolate pastry cream is cool, store it in an airtight container in the fridge for up to 3 days.

Do not freeze, as it can separate and become grainy after thawing. If it thickens too much in the fridge, give it a good stir or gently warm it to loosen it back up.

How to Make Chocolate Pastry Cream

Chop your dark chocolate into small, even pieces. This sets the stage for ultra-smooth melting later.

In a saucepan, pour in the milk. Split the vanilla pod and scrape out the seeds, adding both seeds and pod to the milk. Heat the milk over medium heat until it’s just about to boil. Keep a watchful eye, you want it hot, not boiling over.

Meanwhile, in another saucepan, whisk the egg yolks and sugar until the mixture turns pale and thick.

Add the cornstarch and a pinch of salt to the egg mixture. Stir well until everything is combined and smooth.

Remove the vanilla pod from the hot milk. Then slowly add a ladle of hot milk into the egg mixture while whisking nonstop.

Gradually pour in the rest of the milk, still whisking, until everything is smooth and lump-free.

Return the whole mix to the stove. Cook over medium heat, stirring constantly with a whisk until the cream thickens.

Once thickened, remove from heat and pour into a bowl.

Add the chopped chocolate and whisk until it melts completely into the hot cream. Keep whisking until it’s glossy and unified.

Allow it to cool while covered and serve it with your favorite dessert or refrigerate until needed.