Chocolate Pastry Cream – a delicious recipe with egg yolks, sugar, cornstarch, cocoa, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heatproof bowl whisk together yolks, sugar, cornstarch, cocoa powder, and salt (mixture will be very stiff).
2
In a heavy saucepan bring milk just to a boil over moderate heat and in a stream add 1/4 cup to egg mixture, whisking until smooth, and whisk in remaining 3/4 cup milk.
3
Transfer egg mixture to pan and bring to a boil, whisking (mixture will look curdled but will become smooth as whisked).
4
Boil pastry cream, whisking vigorously, 1 minute and remove from heat.
5
Stir in chocolate and butter, stirring until melted and combined well.
6
Transfer hot pastry cream to a heatproof bowl and chill, surface covered with plastic wrap, until cold, about 2 hours.
7
Pastry cream may be made 2 days ahead and chilled, covered.
347
kcal
Calories
19
g
Fat
33
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large egg yolks, 1/4 cup sugar, 3 tablespoons cornstarch, 3 tablespoons unsweetened cocoa powder, and more.
Yes, Chocolate Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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