Recipes › Desserts
Simple Chocolate Pastry Cream (Creme Patissiere)
By Samira Kazan
published September 03, 2020
A creamy, rich chocolate pastry cream (aka chocolate creme patissiere) for piping into cream puffs, eclairs, mille-feuille, and more. Plus, all you need are 8 ingredients and a fairly simple process to perfect chocolate creme patissiere every single time!
Chocolate pastry cream is a rich and creamy custard-style dish flavored with a combination of cocoa powder and bittersweet chocolate for a deep, rich chocolate experience with a thick, smooth consistency. The resulting cream is perfect for piping into and over a whole variety of baked goods.
If watching The Great British Bake Off has taught me anything, it’s that learning how to make a good pastry cream is fundamental to anyone who enjoys baking. This thick, creamy, pipeable custard is used in so many desserts that it’s a staple recipe to have to hand. Unfortunately, I’d somehow convinced myself that the whole thing must be super complicated (especially with the fancy-pants ‘creme patissiere’ title) and avoided it for years.
Finally, though, I thought I’d face my fears and get this ‘basic’ down so that I can make the long list of desserts I’d been putting off (profiteroles, eclairs, etc). It turns out that pastry cream isn’t so hard to make after all – I mean, it is basically a type of custard after all.
If you want to know the difference between the various custard dishes – such as creme Anglaise, creme patissiere, etc. then head over to my homemade vanilla custard post.
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- The Ingredients
- The Step By Step Instructions
- How To Store
- How To Use
- Recipe Notes & Variations
- Related Recipes
- Chocolate Pastry Cream (Creme Patissiere) Recipe
The Ingredients
- Milk – You can use dairy or dairy-free, though full fat is best. You can also use a combination of milk and heavy cream.
- Vanilla – Vanilla extract or paste works well for this. Though fresh vanilla beans are the best option, they’re not 100% necessary in this recipe, as you won’t see the flecks of vanilla
- Sugar – You can reduce the sugar by adding some granulated sweetener too. Though I haven’t tried to substitute it all.
- Cornstarch – Will thicken and stabilize the eggs within the custard. You can use other starches too like tapioca starch or even flour – though I find cornstarch provides the best results.
- Cacao Powder – Will add extra depth to the chocolate flavor alongside the dark chocolate. You can also use cocoa powder if preferred.
- Dark Chocolate – Use good-quality dark chocolate (bittersweet chocolate) for the best flavor. You could also use homemade dark chocolate , though I actually haven’t tried this yet.
The Step By Step Instructions
First, separate the yolks from the egg whites.
Then, whisk the egg yolks, sugar, cornflour, salt, and cacao powder into a large bowl.
Meanwhile, pour the milk and vanilla extract into a medium saucepan and bring to a boil over medium-low heat. Once boiled remove from the heat.
Pour the hot milk in a slow and steady stream, gradually, over the egg mixture, whisking constantly to stop the eggs from cooking.
Once fully combined heat the mixture back in the pan over low-medium heat, whisking constantly, until thickened. This should take between 5-10 minutes.
Top Tip: Avoid high heat and heating the mixture too quickly as is can cook the eggs and lead to lumpy or curdled results.
Eventually the mixture will begin to have ‘popping’ bubbles appear on the surface and that means it’s ready. At this point turn off the heat, add in the chopped chocolate and whisk until fully melted and incorporated.
Next, add the butter and stir well. You can, optionally, sieve the mixture – though if it’s all fully incorporated and not at all lumpy then this isn’t necessary.
Transfer the pastry cream to a large shallow dish (like a baking tray) and cover the top of the ream with wax paper or plastic wrap to stop a film/skin forming.
Allow the chocolate pastry cream to cool to room temperature then chill in the fridge (or freezer- but be careful not to freeze it as it will ruin the texture) until completely chilled. You may need to whisk it once chilled to make it super-smooth, before piping.
When ready to use, transfer it into a piping bag and go ahead!
How To Store
You can allow the creme patissiere to chill in the fridge for up to 3 days before using it. Just make sure to whisk/beat the mixture so that it’s silky smooth.
This is not freezer friendly.
How To Use
Not only is this pipeable cream perfect for desserts like cream puffs, eclairs , mille-feuille, and more. But, it’s also thick enough to be eaten as a pudding alone or to top fruit tarts, other tarts, cakes, and bakes.
Recipe Notes & Variations
- You can add extra flavor to this chocolate pastry cream with the likes of cinnamon, alcohol like rum or bourbon, espresso for a mocha twist, and extracts such as mint or orange, etc.
- For less sugar content , you could sub some of the sugar with a granulated sweetener like erythritol/stevia. I’ve never tried subbing the entire amount.
- Add a little espresso powder to enhance the chocolate flavor without making this pastry cream taste like coffee. If using add it to the milk/cream right from the very beginning when heating it.
- For a dairy-free version of this recipe, you can use plant-based milk and butter.
- If the cream is too thick once chilled then whisk the mixture, adding a little extra milk as you go.
- If the cream is too thin once chilled then you can place it back on the stove, add a little extra cornstarch (around 1/2tbsp at a time), and heat until thickened.
- You can easily turn this into diplomat cream by folding stabilized whipped cream (with gelatin/veggie gel) into the creme patissiere.
Related Recipes
- The Ultimate Vanilla Custard
- Easy Homemade Chocolate Syrup
- Simple Homemade Strawberry Syrup (3 Ways)
- How To Make Homemade Coconut Condensed Milk
- How To Make Coconut Whipped Cream
- Traditional Caramel Ice Cream
IngredientsUS CustomaryMetric1x2x3x
- ▢ 2 cups whole milk or half heavy cream and half milk
- ▢ 3 Tbsp cane sugar or your favourite sugar
- ▢ 4 egg yolks organic
- ▢ 3 Tbsp cornflour or cornstarch
- ▢ 2 Tbsp butter
- ▢ 2 Tbsp cacao powder or cocoa powder
- ▢ 2 tsp vanilla extract or paste
- ▢ ¼ tsp salt
- ▢ 150 g dark chocolate
Instructions
- First, whisk the egg yolks, sugar, cornflour/starch, salt, and cacao powder into a large bowl.
- Meanwhile, pour the milk and vanilla extract into a medium saucepan and bring to a boil over medium-low heat. Once boiled, remove from the heat.
- Pour the hot milk in a slow and steady stream, gradually, over the egg mixture, whisking constantly to stop the eggs from cooking.
- Once thoroughly combined, heat the mixture back in the pan over low-medium heat, whisking constantly, until thickened. This should take between 5-10 minutes. Top Tip: Avoid high heat and heating the mixture too quickly as it can cook the eggs and lead to lumpy or curdled results.
- Eventually, the mixture will begin to have ‘popping’ bubbles appear on the surface, and that means it’s ready. At this point, turn off the heat, add in the finely chopped chocolate and whisk until fully melted and incorporated.
- Next, add the butter and stir well. You can, optionally, sieve the mixture – though if it’s all fully incorporated and not at all lumpy, then this isn’t necessary.
- Transfer the pastry cream to a large shallow dish (like a baking tray) and cover the top of the ream with wax paper or plastic wrap to stop a film/skin forming.
- Allow the chocolate pastry cream to cool to room temperature then chill in the fridge (or freezer- but be careful not to freeze it as it will ruin the texture) until thoroughly chilled. You may need to whisk it once chilled to make it super-smooth, before piping. When ready to use, transfer it into a piping bag and go ahead!
How To Store
- You can allow the creme patissiere to chill in the fridge for up to 3 days before using it. Just make sure to whisk/beat the mixture so that it’s silky smooth. This is not freezer friendly as it can curdle the cream and will completely change the texture once thawed.
Video
Notes
- You can add extra flavor to this chocolate pastry cream with the likes of cinnamon, alcohol like rum or bourbon, espresso for a mocha twist, and extracts such as mint or orange, etc.
- For less sugar content , you could sub some of the sugar with a granulated sweetener like erythritol/stevia. I’ve never tried subbing the entire amount.
- Add a little espresso powder to enhance the chocolate flavor without making this pastry cream taste like coffee. If using add it to the milk/cream right from the very beginning when heating it.
- For a dairy-free version of this recipe, you can use plant-based milk and butter.
- If the cream is too thick once chilled then whisk the mixture, adding a little extra milk as you go.
- If the cream is too thin once chilled then you can place it back on the stove, add a little extra cornstarch (around 1/2tbsp at a time), and heat until thickened.
- You can easily turn this into diplomat cream by folding stabilized whipped cream (with gelatin/veggie gel) into the creme patissiere.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Pastry Cream (Creme Patissiere)
Ingredients
- 2 cups whole milk or half heavy cream and half milk
- 3 Tbsp cane sugar or your favourite sugar
- 4 egg yolks organic
- 3 Tbsp cornflour or cornstarch
- 2 Tbsp butter
- 2 Tbsp cacao powder or cocoa powder
- 2 tsp vanilla extract or paste
- ¼ tsp salt
- 150 g dark chocolate
Instructions
- First, whisk the egg yolks, sugar, cornflour/starch, salt, and cacao powder into a large bowl.
- Meanwhile, pour the milk and vanilla extract into a medium saucepan and bring to a boil over medium-low heat. Once boiled, remove from the heat.
- Pour the hot milk in a slow and steady stream, gradually, over the egg mixture, whisking constantly to stop the eggs from cooking.
- Once thoroughly combined, heat the mixture back in the pan over low-medium heat, whisking constantly, until thickened. This should take between 5-10 minutes. Top Tip: Avoid high heat and heating the mixture too quickly as it can cook the eggs and lead to lumpy or curdled results.
- Eventually, the mixture will begin to have ‘popping’ bubbles appear on the surface, and that means it’s ready. At this point, turn off the heat, add in the finely chopped chocolate and whisk until fully melted and incorporated.
- Next, add the butter and stir well. You can, optionally, sieve the mixture - though if it’s all fully incorporated and not at all lumpy, then this isn’t necessary.
- Transfer the pastry cream to a large shallow dish (like a baking tray) and cover the top of the ream with wax paper or plastic wrap to stop a film/skin forming.
- Allow the chocolate pastry cream to cool to room temperature then chill in the fridge (or freezer- but be careful not to freeze it as it will ruin the texture) until thoroughly chilled. You may need to whisk it once chilled to make it super-smooth, before piping. When ready to use, transfer it into a piping bag and go ahead!
How To Store
- You can allow the creme patissiere to chill in the fridge for up to 3 days before using it. Just make sure to whisk/beat the mixture so that it’s silky smooth. This is not freezer friendly as it can curdle the cream and will completely change the texture once thawed.
Video
Notes
- You can add extra flavor to this chocolate pastry cream with the likes of cinnamon, alcohol like rum or bourbon, espresso for a mocha twist, and extracts such as mint or orange, etc.
- For less sugar content , you could sub some of the sugar with a granulated sweetener like erythritol/stevia. I’ve never tried subbing the entire amount.
- Add a little espresso powder to enhance the chocolate flavor without making this pastry cream taste like coffee. If using add it to the milk/cream right from the very beginning when heating it.
- For a dairy-free version of this recipe, you can use plant-based milk and butter.
- If the cream is too thick once chilled then whisk the mixture, adding a little extra milk as you go.
- If the cream is too thin once chilled then you can place it back on the stove, add a little extra cornstarch (around 1/2tbsp at a time), and heat until thickened.
- You can easily turn this into diplomat cream by folding stabilized whipped cream (with gelatin/veggie gel) into the creme patissiere.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/chocolate-pastry-cream-creme-patissiere/
