chocolate pastry cream

This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.

Extra Rich and Creamy Chocolate Cream Pie

Toasted Almond Pie Crust, chilled

chocolate

gelatin

water

large egg yolks (*See note below for what to do with the whites)

cornstarch

milk

sugar

tsp table salt (3/4 tsp kosher salt)

tsp almond extract (optional, but super delicious)

confectioners sugar (powdered sugar)

Finely chop the chocolate and place it in...

Finely chop the chocolate and place it in a medium size bowl. Set aside.

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add the 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on your counter when you whisk in the hot milk.)

Set a 1 or 2 cup heat proof...

Set a 1 or 2 cup heat proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups of the hot milk into...

Pour 2 cups of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly, until the custard is thick...

Cook, stirring constantly, until the custard is thick and begins to boil. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer.

Pour the pastry cream over the chopped chocolate....

Pour the pastry cream over the chopped chocolate. Do not stir.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin melt, then stir until the gelatin and the chocolate are completely incorporated, about 20 seconds. Stir in the vanilla and almond extracts.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling.

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled chocolate pastry cream from the...

Remove the cooled chocolate pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Scoop the chocolate cream filling into the cooled...

Scoop the chocolate cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 1 1/2 cups of heavy cream with 2 tsp vanilla extract and the powdered sugar until stiff peaks form. Spread the whipped cream over the chocolate cream filling.

Refrigerate the pie until ready to serve.

Moist chocolate cake layers are filled with a luscious homemade chocolate pastry cream, and frosted with chocolate cream cheese frosting in this amazing dessert!

Chocolate Cream Cake

(400 grams) granulated sugar

(322 grams) All Purpose Flour

(82 grams) unsweetened cocoa powder (not Dutch processed)

(10 grams) Baking Soda

(2 grams) Baking Powder

(2 grams) Salt

(242 grams) Sour Cream

c. (220 grams) Milk

eggs room temperature

vanilla

(220 grams) Hot Coffee

(100 grams) sugar

Tablespoons (27 grams) cornstarch (cornflour in UK)

(484 grams) whole milk

(113 grams) semi-sweet

(14 grams) butter

(8 grams) vanilla extract

(1 cup) (226 grams) unsalted butter, softened

(20 grams) cocoa lightly spoon into cup and level

cream

Preheat oven to 325 degrees. Grease and flour...

Preheat oven to 325 degrees. Grease and flour three 8 or 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.

Add dry ingredients to the bowl of your...

Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)

Add butter a few slices at a time...

Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.

In another bowl, combine sour cream, eggs, milk,...

In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.

Set a timer for 1 ½ minutes and...

Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.

Stop mixer, scrape the sides and bottom of...

Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.

Stop mixer, scrape down the sides if necessary,...

Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.

Slowly add HOT coffee and mixing for 30...

Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!

In a medium size bowl mix the sugar,...

In a medium size bowl mix the sugar, cornstarch and egg yolks until combined.

In a saucepan over medium heat, bring milk...

In a saucepan over medium heat, bring milk to a simmer ( do not boil).  

Pour approximately 1 cup of the heated milk...

Pour approximately 1 cup of the heated milk into mixture of sugar, cornstarch and yolks. Quickly whisk or stir  to prevent the egg yolks from cooking.

When this is throughly combined, pour back into...

When this is throughly combined, pour back into the saucepan and stir.   Have the saucepan on low to medium low heat.

Add the chocolate pieces and stir constantly until...

Add the chocolate pieces and stir constantly until the chocolate melts and the mixture begins to thicken.  This may take 5 to 10 minutes.  Stir constantly so it will not stick to the bottom of the pan.

When the mixture thickens remove from the heat...

When the mixture thickens remove from the heat and stir in the butter and vanilla.  Remember it will thicken further as it cools.

Pour into a dish to cool.  Allow to...

Pour into a dish to cool.  Allow to cool a bit then cover with plastic wrap, pressing it onto the top of the pastry cream to avoid a skin forming.  Chill for 2 to 3 hours before using.  This can be refrigerated for 3 days. Makes 2 cups

Cut the butter into slices and add to...

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Add cocoa and mix until blended.

Cut the cream cheese into pieces and add...

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar...

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed to medium and beat until...

Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.

This frosting will pipe best if used while...

This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Will frost a 3 layer 8 or 9...

Place the first chocolate cake layer on the...

Place the first chocolate cake layer on the cake plate or pedestal. We like to pipe a dam of frosting around the edge using a piping bag with the tip snipped away.

Spread on the chocolate pastry cream filling within...

Spread on the chocolate pastry cream filling within the dam and top with the second cake layer. (The purpose of the dam is to keep the filling from escaping). Repeat the steps. Top with the third cake layer and frost the cake!

We like to frost a thin (crumb coat)...

We like to frost a thin (crumb coat) of frosting over the cake before chilling for about 15 minutes in the freezer to firm everything up. Then, apply the second coat of frosting and decorate. We used a cake comb for our cake, and piped the border with a large 1M star tip.

This cake needs to be refrigerated because of...

This cake needs to be refrigerated because of the filling and frosting. Remove from the refrigerator 2-3 hours before serving for best taste and texture.

This easy-to-make chocolate pastry cream is rich, creamy and full of chocolate flavour. This French custard can be used in a myriad of ways such as a filling for éclairs, fruit tarts and cakes.

Chocolate Pastry Cream (Crème Pâtissière) Recipe

egg yolks (room temperature)

g sugar

g cornflour (corn starch)

cocoa powder

520 ml whole milk

100 g dark chocolate 70% (finely chopped)

g unsalted butter, chopped (room temperature)

tsp vanilla extract

Heat the milk. Add the milk to a medium saucepan. Heat milk over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Do not boil the milk.

Whisk eggs and sugar. Whilst the milk is heating, place the yolks and sugar in a medium-sized mixing bowl set on a tea towel and whisk until thickened and pale. Add in cornflour and cocoa powder and whisk until combined.

Temper the eggs. While whisking the egg mixture continuously, pour in the milk in a slow thin stream and whisk until combined. Pour the mixture straight back into the saucepan and return to low heat.

Heat the custard. Add in the chopped chocolate and whilst continuously whisking, (do not stop!), heat the custard on low to medium heat until it starts to bubble and thicken and the chocolate melts thoroughly. Once bubbles appear, heat for a further minute for the cornflour to reach the full point of thickening.

Add in butter and cool pastry cream. Remove the pan from the heat and pass the mixture through a fine-mesh sieve set over a medium-sized bowl. This will remove any egg lumps. Add the butter to the custard and whisk until melted and combined and the cream is smooth and shiny.

Chill the pastry cream. Cover the cream with plastic wrap and set aside until cooled to room temperature, then refrigerate for a minimum of 3 hours, preferably overnight. When ready to use, remove plastic wrap and whip or beat vigorously until smooth again.

As always a great recipe! So simple, and so delicious for all the chocolate lovers.    Thank you Emma! Your website is my favorite source for cooking inspiration! Regards from Bulgaria :)

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