Chocolate Chip Pastry Cream
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 2 cups of filling
- 3egg yolks
- Ā¼cup sugar
- 1Ā¼tablespoons cornstarch
- 2teaspoons unsweetened cocoa powder
- Ā¾cup milk
- Ā½vanilla bean, split lengthwise
- 2ounces bittersweet chocolate, roughly chopped
- 2Ā½ounces semisweet chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
184 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 19 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered byPreparation
- Step 1
In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
- Step 2
Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
- Step 3
While whisking vigorously, pour ā of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
- Step 4
Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Fred M.
When you cover a cream, curd or pudding with plastic that goes onto the surface, sprinkle a little sugar onto the surface first. The plastic will release cleanly. Otherwise, the plastic may take some of your hard work along with it.
Andrea
It's delicious but doesn't make a ton - just the right amount to act as filling for a 9"layer cake.
KR
It tasted amazing but made so little it was disappointing.
Alice Bakkum
We made this because we were bored, and just ate it plain! It was great, and includes a good amount of stirring so if you have a little kid and they want to help they can stir.
Fred M.
When you cover a cream, curd or pudding with plastic that goes onto the surface, sprinkle a little sugar onto the surface first. The plastic will release cleanly. Otherwise, the plastic may take some of your hard work along with it.
Melissa
Does this also work with aluminum foil
Private notes are only visible to you.
Advertisement
