Today I’ll show you how to make a silky and delicious chocolate pastry cream.
Pastry cream is a basic component in the pastry world which is use in baking treats such as, cream puffs, éclairs, fruit tarts, Boston cream pie, Napoleon or Danish pastry.
I’ll show you how to make an easy version of chocolate custard that I’ll use for my next cake.
If you want to make a filling for cream puffs or éclairs, just whip 80-100 ml of cold heavy whipping cream and fold in the cold custard cream.
Ingredients:
250 ml milk
1 tsp instant espresso coffee
1 egg or 2 egg yolks
50 g sugar
15 g cornstarch
20 g cocoa powder
100 g soften butter
1 tsp vanilla extract (optional)
Step 1
Pour the milk into a medium size saucepan and add the instant coffee. Then heat the milk by bringing it to a boil over medium heat.
Step 2
In a big mixing bowl, combine the egg, sugar, cornstarch, cocoa powder and whisk until combined.
Step 3
Slowly whisk in the hot milk. Strain the mixture back into the saucepan. Place the pot over medium heat and cook while whisking continuously until thickened.
Step 4
Remove the saucepan from the heat and add the soften butter. Mix until all combined well. Transfer the pastry cream into a clean bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent crust from forming.
Step 5
Let it cool to room temperature, and then chill in the refrigerator for at least 2 hours (or overnight).Whip the custard for 1 minute before using.
Notes:
To make filling for cream puffs or éclairs, just whip 80-100 ml cold heavy cream to medium peaks (be careful not to overbeat the cream) and add to the custard. Transfer into a pastry bag and use it for your favorite desserts.
You can make the custard ahead of time, it will keep for a couple of days in an airtight container in the fridge, then give it a quick whisk to break it up as it will set and loose that silky texture. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.
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Chocolate Pastry Cream
Silky and delicious chocolate pastry cream.
- 250 ml milk
- 1 tsp instant espresso coffee
- 1 egg (or 2 egg yolks)
- 50 g sugar
- 15 g cornstarch
- 20 g cocoa powder
- 100 g soften butter
- 1 tsp vanilla extract ((optional))
-
Pour the milk into a medium size saucepan and add the instant coffee. Then heat the milk by bringing it to a boil over medium heat.
-
In a big mixing bowl, combine the egg, sugar, cornstarch, cocoa powder and whisk until combined.
-
Slowly whisk in the hot milk. Strain the mixture back into the saucepan. Place the pot over medium heat and cook while whisking continuously until thickened.
-
Remove the saucepan from the heat and add the soften butter. Mix until all combined well. Transfer the pastry cream into a clean bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent crust from forming.
-
Let it cool to room temperature, and then chill in the refrigerator for at least 2 hours (or overnight). Whip the custard for 1 minute before using.
To make filling for cream puffs or éclairs, just whip 80-100 ml cold heavy cream to medium peaks (be careful not to overbeat the cream) and add to the custard. Transfer into a pastry bag and use it for your favorite desserts.
You can make the custard ahead of time, it will keep for a couple of days in an airtight container in the fridge, then give it a quick whisk to break it up as it will set and loose that silky texture. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.
You may also like
Chocolate Condensed Milk Buttercream Frosting
Pastry Cream or Creme Patissiere
Cream Cheese Frosting
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