Classic French Chocolate Pastry Cream
A classic French-style chocolate pastry cream, ideal for filling tarts and various desserts.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start simmering water in a saucepan for a double boiler. Melt broken chocolate pieces in a glass bowl over the simmering water, stirring occasionally with a non-metal spoon, ensuring no steam enters the chocolate.
-
In a separate saucepan, gently warm milk until steaming. Separately, whisk egg yolks, sugar, flour, cocoa powder, and cornstarch until smooth.
-
Once milk is steaming, vigorously whisk in melted chocolate. Gradually add half of the chocolate milk to the egg mixture, whisking constantly.
-
Return this mixture to the remaining hot chocolate milk, continuing to stir, and heat for 1-2 minutes until the custard thickens and reaches 170 F.
-
Remove from heat, stir in vanilla extract, and chill completely before use.