Chocolate Pastry Cream
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.
Servings: servings
Ingredients
- 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)
Instructions
- 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.
Video
Nutrition
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