Chocolate Pastry Cream (or Crème Pâtissière au Chocolat) is a smooth, rich, and decadent filling perfect for pastries, cakes, and desserts like eclairs and cream puffs. This chocolate version has an intense cocoa flavor and a silky texture that holds well, making it great for both filling and piping. Follow this recipe to create a luscious chocolate pastry cream that can be made ahead and used in various sweet treats.
Ingredients:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsweetened cocoa powder
- 6 oz dark chocolate, chopped (60-70% cocoa for best flavor)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt