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Chocolate Pastry Cream

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  Semisweet chocolate 4 Ounce
  Milk 2 1⁄4 Cup (36 tbs)
  Vanilla 1⁄2 Teaspoon
  Egg yolks 5 Large (At Room Temperature)
  Superfine sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Unsalted butter 2 Tablespoon, softened
  Salt 1 Pinch

? Place chocolate in stainless steel bowl. Set bowl over saucepan half-filled with simmering water. Check that bottom of bowl does not touch water. Adjust heat to low and let chocolate melt without stirring. When melted, remove bowl from pan and let stand on counter.
? Meanwhile, pour milk, vanilla and salt in heavy-bottomed saucepan. Bring to boning point, then remove from heat.
? Place egg yolks and sugar in bowl. Beat with electric hand mixer until well incorporated and color changes to pale yellow. Add flour and incorporate with wooden spoon.
? Pour in half of hot milk and mix quickly to incorporate. Return saucepan containing remaining milk to stove over low heat. Pour egg mixture from bowl into saucepan, whisking to incorporate.
? Cook cream over low heat until it becomes very thick; about 5 to 6 minutes. Whisk constantly. Use wooden spoon to scrape out corners of pan.
? Turn off heat. Whisk in melted chocolate, then butter. Transfer cream to bowl. Cover with sheet of waxed paper touching surface. Lift up one corner of the paper to create an air space.
? Let cream cool completely at room temperature before refrigerating.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1923 Calories from Fat 836

% Daily Value*

Total Fat 95 g146.8%

Saturated Fat 52.3 g261.4%

Trans Fat 0 g

Cholesterol 1040.8 mg346.9%

Sodium 512.4 mg21.4%

Total Carbohydrates 249 g83%

Dietary Fiber 8.4 g33.5%

Sugars 189.4 g

Protein 40 g79.5%

Vitamin A 47% Vitamin C

Calcium 72.6% Iron 48.2%

*Based on a 2000 Calorie diet

Chocolate Pastry Cream Recipe