Easy Chocolate Pastry Cream [Crème Pâtissière]
Need an easy to make, creamy chocolate filling for cakes, eclairs, cream puffs & more? Try this chocolate pastry cream - AKA Crème Pâtissière!
Servings: 1.66 cups
Calories: 1185kcal
Equipment
- 1 Small saucepan
- 1 Whisk I like silicone for this
Ingredients
- 3 Large egg yolks
- ¼ cup Sugar
- 1 ½ tablespoon Cornstarch
- 1 cup Milk
- 2 tablespoon Butter
- 3 oz Chocolate of choice melted
- Flavouring of choice See post for details
Instructions
- In a large mixing bowl, whisk yolks together with sugar until fluffy and pale yellow. Add cornstarch to this egg yolk mixture, whisk until incorporated and smooth. Set aside.
- In a medium-sized saucepan, bring milk to a light boil.
- Measure about ¼ cup (50 ml) of the hot milk mixture, and stream slowly into egg mixture while whisking. Continue the slow, steady stream and whisking until it the liquid is completely incorporated, and mixture is smooth.
- Repeat with another ¼ cup (50 ml) of hot liquid.
- Remove saucepan from heat, pour egg mixture into milk mixture, whisking constantly.
- Once fully incorporated and smooth, return to heat. Turn heat down to low.
- Continue whisking mixture constantly, cooking until mixture is very thick.
- Remove from heat, whisk in butter until fully incorporated and smooth.
- Add in melted chocolate, combine until fully incorporated and smooth.
- Transfer to a medium bowl. Cover with plastic wrap - on the surface of the pastry cream - chill until needed.
Notes
Nutritional information is for the entire recipe, 1 ⅔ cups of filling.
Serving size will vary wildly based on what you use it in - a Profiterole may take a Tablespoon or so, an Eclair will take quite a bit more.
Nutrition
Calories: 1185kcal | Carbohydrates: 99g | Protein: 28g | Fat: 89g | Saturated Fat: 52g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 673mg | Sodium: 321mg | Potassium: 1139mg | Fiber: 14g | Sugar: 63g | Vitamin A: 1874IU | Calcium: 463mg | Iron: 16mg
