This rich and velvety Chocolate Pastry Cream is the perfect filling or topping for cakes, cupcakes, or even éclairs. It holds its shape well, making it ideal for piping, and offers a deep chocolate flavor that’s not too sweet, perfectly balancing your baked treats. This recipe is easy to follow, with a creamy texture and a glossy finish that will make your desserts truly indulgent.
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp cornstarch
- 4 large egg yolks
- 6 oz dark chocolate, chopped (about 60-70% cocoa)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt