Full of Chocolate flavor this thick and creamy recipe for chocolate pastry cream is the perfect filling for pastries and cakes! Both melted chocolate and cocoa powder ensure the best chocolate flavor!
Custard has got to be one of the best things in the world, that and fresh bread. Okay, you can't forget about chocolate and red wine. I have a lot of favorite things, what can I say.
But my all-time favorite is when those two things get combined, here chocolate + custard to make a delicious chocolate pastry cream. It's just like my love affair with chocolate creme brulee.
This chocolate creme patisserie is perfect served with profiteroles, napoleons, inside a pie crust, as a cake filling. The options are endless!
I've fallen in love with pastry cream make sure to check out my coffee pastry cream and dulce de leche pastry cream! If you want something to use this pastry cream for then check out my recipe for choux pastry!
Let's get to the recipe.
Jump to:
🍫What are the ingredients
- Large Egg Yolks. The yolks provide structure and the richness to the cream. Save the egg whites for meringue cookies!
- Sugar. Just granulated sugar or caster sugar is needed. Not too much just enough to slightly sweeten the cream.
- Cornstarch. Also known as cornflour, this helps thicken and stabilize the cream.
- Milk. Use Whole Milk, this is custard after all. I have also used half and half for an even richer flavor.
- Salt. Just a pinch, don't skip it!
- Butter. Make sure it’s cold this helps cool the pastry cream down as soon as it’s done cooking. Adding butter to the custard makes the custard more silky smooth.
- Vanilla. While in my vanilla pastry cream recipe I prefer to use vanilla bean paste to see the flecks you won't really see them in this recipe because of the chocolate so I just use vanilla extract.
- Chocolate. I prefer to use semi-sweet or dark chocolate since we are combining it with sweet cream. Don't use chips or cheap chocolate. You want good quality. I prefer to use Callebaut chocolate callets.
- Cocoa Powder. Adding a little cocoa powder really enhances the base of the chocolate flavor for a rich chocolate punch. I like to use Dutch-process Bensdorp cocoa powder.
- Espresso Powder, optional, doesn't make it taste like coffee just enhances the chocolate notes
You could use this delicious chocolate pastry cream to fill chocolate cream puffs!
📖How do you make pastry cream
Over low-medium heat cook half and half and espresso powder in a medium saucepan. Let the mixture cook for a couple of minutes to warm it up - do not boil the liquid.
While you are warming the half and half mixture prepare the egg mixture. In a medium-large heatproof bowl whisk together the egg yolks, corn starch, salt, cocoa powder, and sugar.
If you want a thinner pastry cream reduce the cornstarch to 3.5 Tablespoons
Whisk this together for at least two minutes, the mixture should be much lighter in color.
Once the half and half mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
Take off the heat and immediately add the chopped chocolate, whisk until all of the chocolate has melted and combined with the pastry cream.
Add the cold cubed butter and vanilla extract whisking vigorously to combine.
Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming.
Let the creme patisserie chill in the fridge for at least three hours or up to three days.
Make sure to rewhisk the pastry cream before serving.
This
💭Can you freeze pastry cream
Pastry cream is unfortunately not a good candidate for freezing. The
🍫More chocolate recipes
For a rich chocolate cupcake try my Guinness Cupcake recipe.
Chocolate chip cheesecake is the perfect dinner party dessert.
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
PrintRecipe Card
Chocolate Pastry Cream
Full of Chocolate flavor this thick and creamy recipe for chocolate pastry cream is the perfect filling for pastries and cakes! Both melted chocolate and cocoa powder ensure the best chocolate flavor!
- Total Time: 3 Hours 20 Minutes
- Yield: Roughly 4 Cups 1x
Ingredients
- 24oz (3 Cups) Half and Half
- ½ Teaspoon Espresso Powder, optional
- 150 grams (¾ Cup) Granulated Sugar
- Pinch of Salt
- 7 Large Egg Yolks
- 2 Tablespoons Dutch Process Cocoa Powder
- 4.5 Tablespoons Cornstarch/ Cornflour
- 4oz (¾ Cup) Dark or Semi-Sweet Chocolate, finely chopped
- 4 Tablespoons Unsalted Butter, cold and cubed
- 2 Teaspoons Pure Vanilla Extract
Instructions
- In a medium saucepan over low-medium heat add the half and half and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the cream.
- While half and half is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, cocoa powder, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the liquid mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the cream very slowly and whisk to combine. If you do this too quickly you will scramble the eggs, ruining the custard.
- Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done. Don't turn up the heat and rush this process.
- Take off the heat and immediately add the chopped chocolate, whisk until all of the chocolate has melted and combined with the pastry cream. Add the cold butter whisking vigorously to combine the mix in vanilla. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least three hours or up to three days. Rewhisk the pastry cream before serving.
Equipment
Buy Now →
Notes
- You can half the recipe (use 4 yolks)
- If you want a thinner pastry cream reduce the cornstarch to 3.5 tablespoons
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Cook
- Cuisine: French
Keywords: chocolate pastry cream, chocolate creme patisseriere, chocolate cream filling
Wendy McCall says
Loving the texture, until I reached the part to add the chocolate and realized it wasn’t included in the ingredient list. Husband just ran out while I’m stirring. How much do I add? Looks to be about a cup?
Elizabeth Waterson says
Oh my gosh I am so sorry Wendy, it must have been accidentally deleted. You'll need 4oz Dark Chocolate, finely chopped, which is about 3/4 cup. Please let me know if I can help with anything else and if you like the recipe. Thank you!! XX Liz
Wendy McCall says
Thank you for the clarification, Liz. I’ll have to try this recipe again, as the stovetop mixture had separated by the time the chocolate arrived. It would absolutely be worth a second try, as the stable pudding texture seemed promising as a cake filling.
Aysha Shad says
Is it safe to re heat after taking from refrigeratior.. to loosen the custard?
Elizabeth Waterson says
I would not reheat, I would let it sit at room temperature for a little but normally just whisking it loosens the custard perfectly for me. Let me know how you get on. XX Liz
Leah says
I just realized I am out of baking chocolate, and can’t get to the store today. What would happen if I just used cocoa? I have plenty of that
Elizabeth Waterson says
Hi Leah, adding the actual chocolate helps really give it a great flavor and texture. I would not recommend just using more cocoa powder, do you have any milk or dark chocolate bars for eating? I would use those first. Hope this helps, let me know if I can help with anything else or if you try the recipe. XX Liz
doris stuart says
can you put it in a graham cracker then put in the refrigerator then cover it with plastic
Elizabeth Waterson says
Hi Doris, yes you could do that no problem. I do the same in my Chocolate Pie Recipe. Please let me know if you have any further questions or if you try it!! XX Liz
Rosie says
Ohhhh my aunty makes me this and I love to have spoonfuls!!! Best recipe ever!
★★★★★
Elizabeth Waterson says
Hi Rosie, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. So glad you enjoy the pastry cream! XX Liz
Cathy Basil says
I plan to make this recipe to fill cupcakes. After filled, can the cupcakes sit out or must I refrigerate them? Will leftovers get soggy?
Elizabeth Waterson says
Since this is a cream-based filling I would recommend keeping them in the fridge and not letting them sit out for too long. Please let me know if you have any other questions or if you try the recipe, I would love to know what you think! XX Liz
Monica Lazar says
I love this recipe! I made it to fill the eclairs and it was perfect!
I also liked the glaze that you've suggested(the ratio1:1 is perfect).
Thank you so much!
★★★★★
Monica Lazar says
Excellent recipe! I made it to fill the eclairs and it was perfect!
I also liked the glaze that you've suggested(the ratio1:1 is perfect).
Thank you so much!
★★★★★
Morgan says
So easy and delicious! I made mine into a Mexican chocolate pastry cream by adding a dash of cinnamon and a tiny bit of cayenne. Truly perfect!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review, Morgan. I can't wait to try this version of the pastry cream.Take care. XX Liz
Sandra Stanley says
Hi Elizabeth, I'm getting ready to make the chocolate Pastry Cream and was wondering if I can do half whole milk and half heavy whipping cream instead of all milk, will it still turn out?
Elizabeth Waterson says
Hi Sandra, that should be fine! Please report back how you like the recipe! TAke care. XX Liz
Donna J. Sharp says
My birthday is in a few days and I usually make a cheesecake for the occasion until one of my favorite recipe bloggers posted a Mint Chocolate layer cake which is my favorite flavor combination. So I like the recipe for the cake itself, but I am making a mint-cream cheese italian meringue buttercream for the frosting (it's a American Buttercream with the recipe) and, since it's my birthday, I want it to be a little more indulgent and I needed to find a use for the egg yolks, so I am going to use your pastry cream recipe for in between the layers (3 layers - 8"sq) since there is just enough for a nice layer of it in between each. Thank you for helping me complete my perfect birthday cake!
★★★★★
Elizabeth Waterson says
Aww Donna that cakes sounds so delicious!! I wish I could have a slice! Your frosting sounds like it will be scrumptious too!!! Happy early Birthday! XX Liz
Donna J. Sharp says
Thank you! ❤️
Donna J. Sharp says
So, I assume that you add the vanilla extract after the butter? It's not in the steps and I am in the process of making it right now.
★★★★★
Donna J. Sharp says
I added it after the butter and it tastes fantastic! Thank you again! I will be using this recipe for my husband's birthday next month for a pie filling since he wants chocolate cream pie. This is a really great recipe and it makes a lot. I don't mind leftovers.
★★★★★
Elizabeth Waterson says
Hi Donna, yes I added it after the butter thanks for pointing that out- I have updated the recipe card!! So happy to hear you liked the recipe and are using it for such a special occasion! It makes my day!! Happy Baking! Take care XX Liz