CHOCOLATE CHIP PASTRY CREAM
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling. Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
Provided by Joan Nathan
Categories dessert
Time 1h
Yield About 2 cups of filling
Number Of Ingredients 8
Steps:
- In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
- 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.
- While whisking vigorously, pour 1/3 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.
- 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.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 19 milligrams, Sugar 22 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Andrew Robertson
[email protected]This pastry cream is just okay. It's not as good as some of the other recipes I've tried.
Abdullah Anwar
[email protected]I'm not sure what I did wrong, but this pastry cream turned out terrible. It was grainy and had a weird taste.
Thinbuzz
[email protected]This pastry cream is a waste of time. It's not worth the effort.
Ranz Javier
[email protected]I've tried this pastry cream several times, and I've never been able to get it to turn out right. It's always too runny or too thick.
Sahil Ansari
[email protected]This pastry cream is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Dwomoh Clement
[email protected]I'm not a big fan of chocolate chip pastry cream, but this recipe is really good. The chocolate chips add a nice sweetness, and the pastry cream is very smooth and creamy.
Best Nepal Trek
[email protected]This pastry cream is delicious! I used it to fill a chocolate croissant, and it was amazing.
Bushra Aziz
[email protected]I've made this pastry cream several times, and it always turns out perfect. It's so versatile, and I've used it in everything from eclairs to pies.
Treasure Masajjage
[email protected]This is the best pastry cream recipe I've ever tried. It's so smooth and creamy, and the chocolate chips give it a great flavor.
Robin Yerton
[email protected]I made this pastry cream for my husband's birthday cake, and it was a huge hit! He loved the chocolate chips, and I loved how easy it was to make.
Si Abrahams
[email protected]This chocolate chip pastry cream is amazing! It's so rich and decadent, and the chocolate chips add the perfect amount of sweetness. I used it to fill a chocolate eclair, and it was the best eclair I've ever had.