Italian Chocolate Pastry Cream
This creamy and delicious Chocolate Pastry Cream is perfect for filling cakes, cookies or even pastries, or even a quick Chocolate Tiramisu parfait dessert. Fast, easy and so tasty you will be eating it with a spoon!
Finding something to fill it with is never difficult. From the Italian Famous Mimosa Cake to our gone-in-seconds Sporcamuss. I also made a really yummy Cappuccino Cookie Parfait with the Coffee Cream.
Unlike a lot of Creams, this cream is made with a good quality melted chocolate instead of cocoa powder and no butter.
Recipe Ingredients
- Milk – whole milk
- Cream – whole heavy or whipping cream with at least 30% fat content
- Egg yolks – room temperature large egg yolks
- Sugar – granulated or fine sugar
- Vanilla – vanilla extract
- Flour – all purpose flour
- Chocolate – good quality dark chocolate I use a chocolate with 52% cocoa
What is fine sugar?
Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.
What are room temperature eggs?
Eggs should not be left at normal room temperature (68F- 70F/ 20C – 21C) for more than two hours or if your house is warmer no more than one hour. This is according to the FDA.
A quicker way to achieve room temperature eggs is to place the eggs in the shell in a bowl of warm or very warm water (not boiling or very hot) for 5 minutes, make sure the water is covering them, and then you will have room temperature eggs.
How to make a Chocolate Pastry Cream recipe
Melt the chocolate either in a microwave or in a glass bowl over a pot of water bain-marie on low/medium heat. Set aside to cool to warm.
In a medium pot or saucepan, heat the milk and cream until very hot or one bubbles start to form around the edges, but do not boil. Remove from heat and let cool to warm.
In a medium pot add the yolks and sugar, whisk together until combined, then whisk in the flour and vanilla, place the pot over low/medium heat.
Pour the warm cream mixture into the egg mixture, and whisk continuously until thickened.
Whisk the melted chocolate into the thickened pastry cream until combined.
Transfer the pastry cream to a heat resistance glass bowl, cover the pastry cream with plastic wrap (make sure wrap touches the cream mixture) and refrigerate for at least 3 hours before using.
Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again.
What is bain-marie?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
Tips for making the best Chocolate Pastry Cream
- Be sure to use good quality chocolate and whole milk and cream.
- When adding your hot milk/cream mixture make sure to let it cool a bit so that you don’t end up cooking the eggs.
- The most important part? (the secret) Is to never stop stirring, this way you will have the perfect pastry cream without any lumps. Keep stirring until the pastry cream has thickened.
- Then immediately place the hot cream in a glass or ceramic bowl, cover with plastic wrap, make sure the plastic is touching the pastry cream and refrigerate for at least a few hours before using.
The difference between Custard and Pastry Cream
The difference is basically the eggs, whole eggs are used in custard and just egg yolks in pastry cream also known as crème patissière. Pastry cream is the perfect filling for pastries, pies and cakes, such as a Berry Trifle , Italian Donuts also known as Bomboloni or even a Italian Diplomatic Cake.
Flavor Variations
There are so many delicious ways to flavor your Italian pastry filling, lemon is just one of them. Try these other varieties to mix it up!
- Vanilla pastry cream: use only vanilla extract or ½ teaspoon of vanilla paste or vanilla bean for a more concentrated flavor. This Vanilla Pastry Cream recipe has all the directions.
- Lemon: lemon peel without the white is used in this Lemon Pastry cream recipe, substitute with orange peel to make orange pastry cream.
- Liqueurs: Add 1-2 tablespoons of Limoncello, La strega Liqueur or Cointreau Liqueur.
- Fruit puree: Stir in your favorite fruit puree to add a different flavor.
- Pumpkin: For a seasonal variation, try this pumpkin pastry cream.
- Coffee: Brewed and cooled before adding, take a look at my coffee pastry cream for exact measurements.
How to store Pastry cream
You can keep this crema pasticcera in the refrigerator covered for 4-5 days. If a skin forms on the top while in storage, just scrape it off gently with a butter knife. Do not mix it in with the pastry cream, as it will cause unpleasant lumps.
Do not freeze your leftovers. Upon thawing it tends to separate and curdle.
So when you are looking for something different to fill some tarts, or even cookies, I think you would really enjoy this Creamy Italian Chocolate Pastry Cream. Let me know what you think. Enjoy!
Italian Chocolate Pastry Cream
Ingredients
- ¾ cup milk (whole/heavy milk)
- ¾ cup cream (whole, heavy or whipping cream at least 30% fat content
- 4 large egg yolks (room temperature)
- ½ cup sugar (granulated or fine sugar)
- ½ teaspoon vanilla extract
- 2½ tablespoons all purpose flour
- 2 ounces dark chocolate (good quality, I use one with 52% cocoa)
Instructions
- Melt chocolate either in the microwave or in a glass bowl over a pot of water (make sure the water does not touch the bottom of the bowl) on low heat. Set aside to cool to warm.In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously (don't stop) until thickened, remove to a glass bowl and whisk in melted cooled chocolate until combined.Cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 3 hours. Enjoy!
- Melt the chocolate either in a microwave or in a glass bowl over a pot of water (bain-marie) make sure the water doesn't touch the bottom the bowl. on low/medium heat. Set aside to cool to warm.
- In a medium pot or saucepan, heat the milk and cream until very hot or one bubbles start to form around the edges, but do not boil. Remove from heat and let cool to warm.
- In a medium pot add the yolks and sugar, whisk together until combined, then whisk in the flour and vanilla, place the pot over low/medium heat.
- Pour the warm cream mixture into the egg mixture, and whisk continuously until thickened, (don't stop). Whisk the melted chocolate into the thickened pastry cream until combined.
- Transfer the pastry cream to a heat resistance glass bowl, cover the pastry cream with plastic wrap (make sure wrap touches the cream mixture) and refrigerate for at least 3 hours before using.
- Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again. Enjoy!
Notes
You can keep this crema pasticcera in the refrigerator covered for 4-5 days. If a skin forms on the top while in storage, just scrape it off gently with a butter knife. Do not mix it in with the pastry cream, as it will cause unpleasant lumps.
Do not freeze your leftovers. Upon thawing it tends to separate and curdle.Nutrition
Updated from November 11, 2016.
Hello!
I’m a sucker for fresh strawberries in chocolate cake. Is this cream recipe appropriate for layering with sliced fruit between layers of cake?
Thank you so much!
Hi Rose, I would say it would work as a filling as long as you let it get thick enough and then refrigerate the pastry cream so it thickens up even more. Hope that helps.
Hello, could you please tell me what is the quantity of custard that you obtain in the end, please? Would it suffice if I want to fill in 20 mini tartlets?
Hi Andra, the recipe will give you approximately one and half cups, so you may want to double it. Hope that helps.
This recipe turned out delightful. I made it two ways, first exactly as written, and the second time I left out the chocolate for plain vanilla cream. Both of them were delicious, both in my éclairs and also just plain, as pudding. Also, for my second batch I ran out of milk, so I subbed 1.5 cup half-and-half for the entire milk/cream combination, and that worked just fine.
I will be using this again. Thanks!
Hi Tim, thanks so much, so glad you enjoyed it and thanks for letting me know how you changed it up. Have a great week. 🙂
Just made and it is delicious! I didn’t have whole cream so I used half and half The next time I make I will use whole cream. It was very easy to make and will be my go to recipe!
Hi Patricia, so glad you enjoyed it, have a great day.
Hey there! I’m looking to make this for a birthday cake filling this weekend… just wondering how far in advance can I make it? And if I assemble the cake the day before will it go soggy or stay thick? (Stored in the fridge). Thanks!!
Hi Maran, I would make the cream filling the day before and leave it in the fridge, and then the day of the birthday put the cake together and leave it in the fridge for a couple of hours. It should stay thick and not be soggy. Hope that helps, let me know how it goes. 🙂
Hi. This recipient looks amazing. What type of cream, flour and vanilla do you use? Is it double cream, plain flour and vanilla essence or bean? Also do you use medium or large eggs? Looking forward to hearing from you.?
Hi Nerys, thanks so much, the cream is either whole or whipping cream, all purpose flour and vanilla extract, and I use large eggs. Hope that helps. Have a wonderful Sunday. 🙂
Normal cream or whipping ?
Hi Meg I use whole cream. Whipping cream may work but I can only get whole cream here so that’s what I use. 🙂
Would this be thick enough to pipe into a cannoli shell & hold it’s shape (I don’t know if that makes sense, but sometimes I see cannoli on instagram & the filling is too ‘loose’ and runny. I’m fortunate enough to live in an area where there’s tons of great Italian bakeries, & lots of good cannoli options. However, when it comes to Italian cream filled, there’s only one place I like (Termini Bros, in South Philly-if you ever visit here, you must go!), the other places’ Italian cream is too pudding-y, if that makes any sense. The color of the vanilla version is an off white rather than custard yellowish, the chocolate version a pale brown. And it holds the shape from the piping tip & looks super tidy in the shell. Lol sorry, I’m horrible at describing things, but I want to find a recepie that’s similar to their cream & I don’t really know how to describe it in culinary terms.
Hi Chris, in my opinion yes it is thick enough to pipe into a cannoli shell (just make sure when you cook it you let it thicken up enough and then it will continue to thicken in the fridge). Was the taste more creamy or did you taste ricotta? If it was more ricotta then you could add some melted chocolate to the ricotta filling I have for the cannoli. (it is a really thick filling so it should be ok) Hope that helps let me know. And if I ever visit South Philly I will be sure to check it out. 🙂
This was so easy! I was scared when I saw the name and had eaten pastry cream in a fancy bakery. Now I know, I can be “fancy” too 🙂 Thank you for the recipe!
Hi Brandy, so glad you enjoyed it. And yes you can be fancy too. Have a great week.
does the pastry cream set solid because of the chocolate or would it be pipeable? thanks 🙂
Hi Essie, it gets quite thick, maybe leave it in the fridge longer, I think it would be pipe-able, although I have never done it. Give it a try, let me know.
Is this the cream you would use for a zuppa inglese?
Hi Judy, yes you could certainly use this cream. Have a great weekend.
Hi Judy, yes you could certainly use this cream. Have a great weekend.
Do you think you could add shredded coconut to this? I am searching for an easy filling between layers of a cake.
Hi Vickie, what I would do is spread the cream on the cake and then sprinkle with coconut (I think it would be good). Hope that helps. Have a wonderful Christmas.
I love cold and smooth. I guess that’s why ice cream is such a weakness. The chocolate looks wonderful. I’m pinning!! Have a great week.
Hi Marisa, thanks and I have to agree with you. 🙂
could rum be added?
Hi Roseemary, I imagine you could, but remember to cut down on the milk and cream, I wouldn’t add much though. Maybe a couple of tablespoons, add the rum after the milk and cream are hot. Let me know how it turns out.
What are you recommending for the cream in Italy, because they don’t really have cream. There is panna for sweets, would you use that? I have been living here for 5 months and I haven’t seen cream. Thanks.
Hi Ellen, yes there is cream here it’s called “Panna Fresca”. Look in the fridge section where the milk is, it’s usually sold in 250 ml containers. Hope that helps let me know.