Step 1: Heat the Milk
- In a medium saucepan, heat the whole milk over medium heat until it starts to steam but does not boil. Stir occasionally to prevent scorching.
Step 2: Whisk the Egg Yolks and Dry Ingredients
- In a mixing bowl, whisk the egg yolks, granulated sugar, cornstarch, and cocoa powder together until smooth and well combined. The mixture will be thick but should become smooth as you whisk.
Step 3: Temper the Eggs
- Slowly pour about half of the hot milk into the egg mixture while whisking continuously. This is called tempering and prevents the eggs from scrambling.
- Once smooth, pour the tempered egg mixture back into the saucepan with the remaining milk.
Step 4: Thicken the Mixture
- Return the saucepan to medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon. After a few minutes, it will thicken into a pudding-like consistency. Keep cooking for another 1-2 minutes to fully cook out the cornstarch.
Step 5: Add the Chocolate and Butter
- Remove the pan from heat and immediately stir in the chopped dark chocolate and unsalted butter. Continue stirring until the chocolate and butter have fully melted and incorporated into the cream.
- Stir in the vanilla extract and a pinch of salt for added flavor.
Step 6: Strain (Optional)
- For an extra smooth pastry cream, strain the mixture through a fine-mesh sieve to remove any small lumps or bits of cooked egg.
Step 7: Chill the Pastry Cream
- Transfer the chocolate pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Tips for Success:
- Stir Constantly: While thickening the pastry cream, be sure to stir continuously to prevent the eggs from curdling and the cream from becoming lumpy.
- Use High-Quality Chocolate: Since the chocolate is the star of the show, opt for a high-quality dark chocolate with at least 60% cocoa for the best flavor.
- Chill Before Use: Make sure the pastry cream is completely chilled before using it to fill pastries or cakes, as this will help it set and maintain its shape.
How to Use:
- Fill Eclairs or Cream Puffs: Pipe the chocolate pastry cream into choux pastry for a rich, indulgent filling.
- Layer in Cakes: Use it as a filling between layers of sponge cake for a decadent dessert.
- Tarts: Fill a pre-baked tart shell with the chilled pastry cream and top with fresh fruit or a drizzle of ganache.
Storage:
- Refrigerate: Chocolate pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
- No Freezing: Pastry cream does not freeze well, as it may become watery or grainy when thawed.
This Chocolate Pastry Cream is a versatile and luxurious filling that adds depth and richness to any dessert. With its smooth, custard-like texture and deep chocolate flavor, it’s sure to become a go-to recipe for any baker looking to elevate their creations. Enjoy piping it into eclairs, spreading it between cake layers, or simply eating it with a spoon!