This decadent chocolate pastry cream is a versatile and luxurious treat that works beautifully as a filling, frosting, or decoration for any of your baked goods. Whether you’re preparing for a festive Easter brunch or just looking to elevate your desserts, this rich, velvety cream will not disappoint. With the deep, indulgent flavor of organic dark chocolate and a smooth, silky texture, it’s perfect for adding a touch of elegance to cakes, pastries, tarts, or even simply enjoyed on its own.
Ingredients:
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2 cups whole milk
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4 large egg yolks
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7 tablespoons sugar
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3 tablespoons sifted cornstarch
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8 oz Organic Dark Chocolate Amazonas 70%
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3 tablespoons salted butter (high-fat butter with low moisture content)
Tools Needed:
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Saucepan
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Whisk
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Fine mesh strainer
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2 medium glass bowls
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Large glass bowl filled with ice water
Step-by-Step Instructions
1) Heat the Milk
Start by pouring the whole milk into a saucepan and bring it to a slight simmer or boil over medium heat. Keep an eye on it as milk can easily boil over. Once it reaches a slight simmer, reduce the heat to low. This step is crucial for infusing the flavors into the milk without it boiling too vigorously, which could cause the milk to curdle.
2) Temper the Egg Yolks
In a medium-sized glass bowl, whisk together the egg yolks, sugar, and sifted cornstarch until the mixture becomes smooth. Tempering the egg yolks is key to preventing them from curdling when combined with the hot milk. Slowly drizzle about a quarter of the hot milk into the egg mixture while whisking constantly. This helps gently raise the temperature of the egg yolks. Once the initial portion of milk is incorporated, gradually pour the rest of the milk into the egg mixture in a thin stream, whisking continuously. This gradual process ensures the eggs are tempered properly and prevents them from cooking too quickly.
3) Bring the Mixture to a Boil
Once you’ve combined the egg mixture with the milk, strain the entire mixture back into the saucepan through a fine mesh strainer to remove any curdled bits of egg. Put the saucepan back on the stove over medium heat. Continue whisking the mixture while it heats up, bringing it to a gentle boil. Keep whisking vigorously for about 2 minutes as the mixture thickens. This helps ensure a smooth, lump-free texture. The cornstarch acts as a thickening agent, so as the mixture heats, it will begin to resemble a custard-like consistency.
4) Add the Chocolate
Once the mixture has thickened and you have a smooth custard base, it's time to introduce the rich chocolate flavor. Slowly stir in the organic dark chocolate, breaking it into pieces as you add it to the hot mixture. Stir continuously until the chocolate fully melts and blends into the pastry cream. This step adds depth to the cream and gives it a luxurious chocolate flavor. Once fully combined and smooth, remove the saucepan from the heat.
5) Cool the Mixture
Transfer the chocolate mixture to a glass bowl, scraping all of the mixture out of the saucepan. To quickly cool the pastry cream and lock in its smooth texture, place the glass bowl into a larger bowl filled with ice water. This "ice water bath" method will cool the cream evenly and rapidly without compromising its consistency. Stir the mixture gently while it cools, ensuring it maintains a smooth texture as it firms up.
6) Incorporate the Butter
Once the pastry cream has cooled slightly but is still warm to the touch (around 95°F), add the salted butter. Stir the butter into the chocolate pastry cream until it is fully melted and incorporated. The butter adds a lovely richness and helps make the cream even more velvety.
7) Monitor the Temperature
Let the pastry cream cool until it reaches around 62°F. You can check this temperature using a cooking thermometer. At 62°F, the cream will have a thick, smooth consistency that’s perfect for piping or filling your pastries. You’ll know it’s ready when it holds its shape and has a glossy finish. If you’re not using it immediately, you can store the pastry cream in the fridge to let it cool further.
8) Storage and Use
Once the pastry cream has cooled to the ideal consistency, it's ready to use. You can pipe it into éclairs, use it as a filling for cakes, or even enjoy it spread on a slice of fresh bread. For storage, be sure to cover the bowl tightly with plastic wrap or transfer it into an airtight container to prevent it from forming a skin on top. Store it in the refrigerator for up to 2 days.
Tips for Personalizing Your Chocolate Pastry Cream
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Flavors: This chocolate pastry cream serves as a wonderful base for additional flavors. You can easily infuse it with your favorite liqueurs, such as Grand Marnier, or add fruit purees for a twist. Consider using raspberry, orange, or even espresso to enhance the flavor.
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Texture Adjustments: If you prefer a thicker consistency, you can add a bit more cornstarch during the initial steps. For a lighter texture, consider folding in some whipped cream after the pastry cream cools.
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Serving Ideas: This rich chocolate cream is perfect for Easter brunch or any festive occasion. Use it to fill puff pastry, as a topping for a rich chocolate cake, or even as a stand-alone dessert by itself.
This chocolate pastry cream recipe is simple yet sophisticated, offering a velvety chocolate experience that will elevate any dessert. Whether you're filling cakes, adorning pastries, or creating intricate decorations, this cream provides the perfect balance of smoothness and flavor to suit a variety of applications.