Chocolate Pastry Cream

4.67 from 3 reviews

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 Time: 15

Bake Time: 10

Total Time: 25

12 servings

Ingredients
US Customary - Metric

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.
8 oz whole milk, 3 oz granulated sugar, 1/4 teaspoon table salt, 1/2 vanilla bean
Meanwhile, in a large bowl use a hand whisk to combine the eggs, yolks and cornstarch until smooth.
1 egg, 2 yolks, 3/4 oz corn starch
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.
4 oz semi sweet chocolate, 1 oz unsalted butter, 2 teaspoons dark rum (optional)
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.