Chocolate Pastry Cream
Eileen Gray
Chocolate Pastry Cream is a rich and chocolatey variation of a basic pastry cream. Use it to fill eclairs or for a cream pie filling. One recipe, so many possibilities.
Prep Time15 minutes mins
Bake Time10 minutes mins
Total Time25 minutes mins
Servings:12 servings
- 8 oz whole milk (1 cup)
- 3 oz granulated sugar (1/3 cup plus 1 tablespoon)
- 1/4 teaspoon table salt
- 1/2 vanilla bean (split)
- 1 egg
- 2 yolks
- 3/4 oz corn starch (2 tablespoons)
- 4 oz semi sweet chocolate (chopped)
- 1 oz unsalted butter (2 tablespoons)
- 2 teaspoons dark rum (optional)
Place the milk, sugar and salt in a small sauce pan. Scrape the seeds from the vanilla bean and add the seeds and pod to the milk. Heat over medium high until scalding.
Meanwhile, in a large bowl use a hand whisk to combine the eggs, yolks and cornstarch until smooth.
Whisk the scalding milk into the egg mixture, then return the custard to the pan. Cook over low heat, stirring constantly, until the mixture thickens and just begins to boil.
Immediately strain the pastry cream back into a the bowl. Add the chocolate, butter and rum. Stir until the chocolate and butter are melted.
Cover with waxed paper or buttered parchment directly on the surface and cool to room temperature, chill several hours or overnight until completely cooled and set.
Serving: 1each | Calories: 132kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 64mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 157IU | Calcium: 36mg | Iron: 1mg