Dark Chocolate Pastry Cream (Crème Pâtissière)
This chocolate pastry cream recipe, also known as chocolate crème pâtissière, is easy to make. It is made with a vanilla pastry cream base and a thick chocolate ganache.
Belula
January 20, 2022
This chocolate pastry cream, also known as chocolate crème pâtissier, is easy to make. It is made with a vanilla pastry cream base (link to vanilla pastry cream) and a dense chocolate ganache that is poured into the hot vanilla pastry cream. This chocolate pastry cream recipe is very versatile and will allow you to create other desserts, creams, and fillings that use this cream as a base. It can be used to fill donuts, eclairs, and choux, and is also used as a base to make chocolate souffle! This simple recipe will come in handy to create beautiful and delicious sweets!
Ingredient Notes
- Vanilla pastry cream: you can find a recipe and step by step explanation here
- Dark chocolate: use a good quality chocolate like Valrhona.
- Heavy whipping cream: must have at least 30 % fat content.
How to make this recipe
To make this easy chocolate pastry cream you simply must:
- Make the vanilla pastry cream
- Make the chocolate ganache
- Pour the ganache into the vanilla pastry cream
- Cook the chocolate pastry cream
Recipe Notes
- Before making the vanilla pastry cream, weigh out the ingredients for the chocolate ganache and have them ready to go (the cream in a small pan, the chocolate chopped, etc.)
- You can find all the tips and tricks for making the vanilla pastry cream here
- Once the pastry cream is ready, cover with saran wrap and set aside while you prepare the chocolate ganache.
- Once the chocolate ganache is ready, immediately pour it into the pastry cream (while still hot)
- Chocolate pastry cream must be brought to a boil and cooked for 1 minute while whisking energetically as you would do a regular pastry cream.
Storage Tips
Chocolate pastry crème can be kept in the refrigerator for up to 5 days properly stored in a hermetic container.
Smooth out the cream with a whisk before using.
Freezer Instructions
This chocolate crème pâtissier can be frozen stored in a hermetic container for up to 3 months. However, texture and taste might be altered. I don’t like freezing pastry cream.
To defrost: Place in the refrigerator overnight.
Variations to this recipe
This recipe can be made into a praline pastry cream if you swap out the chocolate ganache with equal amounts of praline paste.
What can chocolate pastry cream be used for?
It can be used as-is, to fill donuts, eclairs, choux pastry, or you can try making a chocolate Gateau Basque by swapping out the vanilla pastry cream for chocolate pastry cream.
Chocolate pastry cream can be also used as a base to make different creams, depending on what you mix it with:
- Chocolate Pastry Cream + Almond Cream = Chocolate Frangipane (this is so good!)
- Chocolate Pastry Cream + Butter = Chocolate Mousseline Cream
- Chocolate Pastry Cream + Whipped cream = Light Chocolate Cream
Finally, it can also be used to make chocolate souffle as pastry cream is the base to make souffle!
The ingredients used in all recipes on this site are measured using the metric system. I use a
scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some:
USA,
Canada,
UK,
Australia,
France.
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 1 servings
Nutrition: 1100 cal
Cuisine: French
-
Vanilla Pastry Cream
450 g
-
Chocolate
95 g
-
Milk
120 g
- 1. Make the vanilla pastry cream: Whisk the egg yolks and half the sugar. Add the cornstarch and mix until there are no lumps. Set aside. Bring the milk, half the sugar, and vanilla bean seeds to a boil. Pour half the boiling milk over the sugar/egg yolk/cornstarch mixture and whisk to combine. Pour the mixture back into the pan and bring to a boil over medium heat whisking constantly. Cook for 1-minute whisking energetically and then remove from the stove. Cover with saran wrap and set aside.
- 2. Make the chocolate ganache:: Bring the heavy whipping cream to a boil. Pour over the chopped dark chocolate and let it sit for 2 minutes. Whisk until the mixture has come together and chocolate has completely melted.
- 3. Cook the chocolate pastry cream: Once the ganache is ready, immediately pour over the vanilla pastry cream and mix to combine. Bring back to a boil over medium heat whisking constantly. Once it has boiled, cook for 1 minute whisking energetically.
- 4. Store the chocolate pastry cream: Transfer to a hermetic container and cover with saran wrap (touching the surface of the cream), then close the container and refrigerate until it has completely cooled down.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
