Chocolate Pastry Cream, Crema al Cioccolato

Rich, smooth and decadent Chocolate Pastry Cream, Crema al Cioccolato that's suited to making all kinds of desserts. Use it to fill Italian doughnuts tarts and cakes or spoon into bowls and enjoy it as it is, good!

If you're a fan of Crema Pastriccera (Italian pastry cream) you can LOVE this chocolate version.

It has a rich, smooth custard consistency and intense chocolate flavour. It's SO good, we guarantee you won't be able to put your spoon down.

Chocolate pastry cream is easy to make and can be made a few days in advance. It does stiffen up more when cold than regular pastry cream but that's what makes it suited to filling all kinds of sweet treats.

See our full recipe below including step by step photos, top tips and ways to use it plus a helpful video tutorial too. Enjoy!

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

• Egg yolks – use yolks from large eggs, free range if possible!
• Milk – use whole milk for best flavour.
• Sugar – you can use granulated or caster sugar, white sugar is best.
• Cornstarch – this is an essential ingredient that helps the pastry cream thicken.
• Chocolate – use high quality chocolate that's at least 70% cocoa.

Step by step photos and recipe instructions

Warm the milk in a saucepan then set aside (do not let it boil). Chop up the dark chocolate into small pieces and set aside.

Mix the egg yolks and sugar together in a large bowl until combined then add the cornstarch and mix it thoroughly (photos 1-4).

Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps (photos 5 & 6).

Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat (photos 7 & 8).

Stir the mixture constantly with a wooden spoon until the mixture is thick in consistency (about 10 minutes) (photo 9).

Once thickened turn the heat off and add the chopped chocolate. Stir it in until completely melted and incorporated (photos 10-12).

Pour the chocolate pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin from forming. Let cool completely before storing in the fridge (photo 13 & 14).

Recipe tips and FAQs

• Consistency – the pastry cream will thicken as it cools and stiffen up even more in the fridge.
• Use plastic wrap – once transferred to a bowl to cool place plastic wrap directly over the chocolate pastry cream to stop a skin from forming.

How do we know when to add the chocolate?

The pastry cream will be a thick custard consistency when cooked. It should coat the back of a wooden spoon and hold its shape when you draw a line through it. Once at that stage, turn off the heat and add the chocolate.

Are chocolate pastry cream and chocolate pudding the same?

Yes, you can use this pastry cream as chocolate pudding and it tastes so much better than any pre-made store-bought stuff.

how long does it last?

It will keep well in the fridge for up to 4-5 days, do not freeze.

Different flavours and ways to use it

• Coffee chocolate flavour – add 1/2 to 1 teaspoon of instant espresso powder to the milk for a coffee kick!
• Boozy chocolate flavour – add a splash of your favourite liqueure at the end of cooking such as cointreau, rum, marsala, grappa.
• Citrus chocolate flavour – add in some grated orange zest or orange extract for a good chocolate orange flavour.

You can use this pastry cream in so many different ways but here are some of our favourites.

• Use it to fill Italian Bombolini Doughnuts
• Use it to fill cakes, pastries or crostata (bake the pastry first and then fill).
• Use it to fill cannoli (can be mixed with ricotta or as it is)
• Use it as a chocolate tart filling
• Spoon it into small bowls or ramekins and enjoy it as a rich chocolate pudding.

Ingredients

Makes 20 servings (around 850g)

• 5 egg yolks ((large eggs))
• ⅓ cup sugar ((70g))
• ¼ cup cornstarch ((30g))
• 2.5 cups full-fat milk ((590ml))
• 5.5 oz dark chocolate 70%+ cocoa ((150g))

Method

1. Warm the milk in a saucepan then set aside (do not let it boil) Chop up the dark chocolate into small pieces and set aside..

2. Mix the egg yolks and sugar together in a large bowl until combined then add the cornstarch and mix it thoroughly.

3. Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.

4. Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat.

5. Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes).

6. Once thickened, turn the heat off and add the chopped chocolate. Stir it in until completely melted and incorporated.

7. Pour the chocolate pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin from forming. Let cool completely before storing in the fridge.

Kitchen notes

• Consistency the pastry cream will thicken as it cools and stiffen up even more in the fridge.
• Use plastic wrap once transferred to a bowl to cool place plastic wrap directly over the chocolate pastry cream to stop a skin from forming.
• Storage and freezing the pastry cream will keep well in the fridge for 4-5 days. We don't recommend freezing.