Cakes & Patisserie

Chocolate Pastry Cream

Chocolate pastry cream is a very delicious, easy-to-do at home cream filling, which can be used in cakes & pastries, puffs or éclairs, napoleons etc. & for sure kids will love it.

It is very simple to make, just add egg yolks, vanilla extract, sugar to boiled milk, thicken it & chill it. Try this!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time        Total Time      Yields

25 mins                 05 mins             30 mins             3 cups


Semisweet Chocolate – 90 grams (3 ounce, melted)

Unsweetened chocolate – 30 grams (1 ounce, melted)

Milk – 2¼ cup

Vanilla extract – 2 tablespoons

Egg yolks – 4

Flour – ¼ cup

Cornstarch – ¼ cup

Sugar – 2/3 cup


  • Boil 2 cups of milk. Now separately beat the egg yolks with sugar and remaining milk & whisk well until smooth.
  • Now add flour & cornstarch and mix well so that they are well combined. Now slowly add hot milk into the egg mixture. Now cook in a saucepan over medium heat stirring constantly till the mixture boils and thickens, then lower the heat and cook for another 1-2 minutes.
  • Take off heat and add vanilla extract and both melted chocolates. Transfer to a shallow container and press & cover tightly with plastic wrap to avoid skin forming at the top surface.
  • Cool it to room temperature, then cover & refrigerate overnight or at least for 2-3 hours. After that it can be sued for any filling as desired.

Note: Chocolate filling is enjoyed by every one alike who is fond of chocolate, stuff filling in any cake, pastry etc. Enjoy!

Happy Cooking!!

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