Dark chocolate pastry cream

Dark chocolate pastry cream (or crème pâtissière) is like the richest, creamiest pudding you can imagine – meant as a filling for cakes, tarts and pastries such as cream puffs, cupcakes or éclairs. Based on Finest Belgian Dark Chocolate with standard three-drop fluidity (💧💧💧) this easy recipe yields a delicious dark chocolate pastry cream with an intense chocolate flavour – perfect for turning your gourmet pastries into an incredible chocolate indulgence. Alternatively, you could also use the Single Origin chocolates, for more acidic and aromatic flavour notes or to create unique pairings with fruits, spices, coffees and teas, or other ingredients.
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Dark chocolate pastry cream

Ingredients: Dark chocolate pastry cream

  • 87 g
    caster sugar
  • 125 g
    egg yolks

Preparation: Dark chocolate pastry cream

Emulsify.

Ingredients: Dark chocolate pastry cream

  • 23 g
    corn starch

Preparation: Dark chocolate pastry cream

Mix in.

Ingredients: Dark chocolate pastry cream

  • 639 g
    Whole milk

Preparation: Dark chocolate pastry cream

Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.

Ingredients: Dark chocolate pastry cream

Preparation: Dark chocolate pastry cream

Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.