Dark vegan 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 (3drops) 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.

Level:

2.2 lb

coconut milk
4.2 oz

caster sugar
3.5 oz

corn starch
7.1 oz

Callebaut Dark Chocolate - 811 - 5kg Block

Bring 800 g of coconut milk and 60 g of sugar to a boil. Mix the remaining 60 g of sugar with the corn starch and the left over coconut milk. Temper the corn starch mixture with the boiling coconut milk. Bring the whole to a boil again.

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