How to make cheap and easy chocolate pastry cream

You can use the pastry cream for pie fillings, cakes, bills, chocolates and much more. Its versatility is what contributes to it being one of the most used, since it has many variants such as Chiboust cream, which is the mixture with meringue or diplomatic cream, which unites it with chantilly, but one of the richest is the chocolate pastry cream.


– 4 egg yolks.

– 100 grams of sugar.

– 50 grams of cornstarch.

– 30 grams of butter.

– 500 cc of milk.

– Vanilla essence to taste.

– 50 grams of chocolate for a semi-bitter cup.

Step by Step

-Heat half the milk and sugar in a small saucepan.

– In a bowl mix the essence, the yolks and the starch.

-When the milk is hot, put it in the bowl, mix and return to the pot. This will prevent lumps from forming.

– Stir constantly until it thickens. When it has the desired texture, remove from the heat, add the butter and mix. Once it has completely melted, add the melted chocolate and continue mixing.

– Once we have everything ready, place in a container that tolerates heat and spread the cream until it is even. Then, place plastic wrap in contact with the cream and let cool at room temperature.

– Once cold, you can use it as you like in a tart, cake, bill, or as you prefer to eat.

Helpful tips

– In cooking you cannot stop stirring, the pastry shop tends to burn very quickly.

– If you prefer, you can replace the 4 yolks with 2 eggs.

– If you want a normal pastry, take out the chocolate and that’s it.

– Avoid raising the fire, since it burns very fast.

Written by Argentina News

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