Chocolate Pastry Cream

5.0
Chocolate Pastry Cream
This chocolate cream is a delicious variation of the classic pastry cream, perfect for filling desserts or enjoying by the spoonful. Using whole eggs makes it lighter and easier to prepare. Ideal for cakes, cream puffs, or as a spoon dessert for any occasion
Yield: 4 servings / 840 g
Total time: 25 min
Preparation time: 10 min
Cooking time: 15 min
Difficulty:
Cost:
Tools: Bowl, Stove, Whisk, Pot
Weight per serving: 210 g
Energy: 290 Kcal
Carbohydrates: 40 g
Fats: 10 g
Proteins: 11 g
Basketball: 40 min
Allergens: Milk, Eggs, Gluten
Diet: Vegetarian, Low-calorie
Pairing: Malvasia
Occasion: Sunday lunch

Ingredients

Portions for 4 servings
4
Whole milk
550 g
Eggs
2
0 flour
40 g
Sugar
100 g
Cocoa powder
40 g

Method

It takes steps in 25 min
1 Chocolate Pastry Cream - step 1
Put the milk in a saucepan and heat it without bringing it to a boil, then turn off the heat
2 Chocolate Pastry Cream - step 2
Place the eggs and sugar in a bowl and whisk them together
3 Chocolate Pastry Cream - step 3
Sift the flour and cocoa powder into the eggs and mix until fully incorporated
4 Chocolate Pastry Cream - step 4
Gradually pour the hot milk into the bowl, stirring continuously with the whisk
5 Chocolate Pastry Cream - step 5
Transfer the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly with a whisk until the cream thickens

Cost

The cost is almost negligible. Milk, eggs, and flour are certainly not expensive ingredients, and a single portion costs much less than one euro

Health

This is perhaps one of the lightest pastry creams ever—no cream and no butter. It is perfect as a filling for a tart or any other light cake
Luca Mingardi
Author Editorial staff - Luca M.
5.0
Rate
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