Chocolate Pastry Cream
When making profiteroles, it is nice to have a chocolate pastry cream to pipe into the centre. They are pretty orgasmic when you have them this way.
Chocolate Pastry Cream
A chocolate pastry or pudding cream is versatile and can be used in many sweet applications. Here are some potential uses or pairings:
Pastry Fillings
Eclairs – Pipe the cream into choux pastry shells and glaze with chocolate.
Profiteroles – Fill cream puffs for an indulgent dessert.
Tarts – Use as the base layer for chocolate tarts, topped with fruits or nuts.
Danish Pastries – Swirl into pastry dough or pipe into centers before baking.
Croissants – Inject cream into baked croissants for a decadent treat.
Cakes and Desserts
Layer Cakes – Spread between cake layers for a rich filling.
Swiss Rolls – Use as the filling for rolled sponge cakes.
Trifles – Layer with cake, whipped cream, and berries in a trifle dish.
Tiramisu Twist – Replace traditional coffee cream with chocolate cream for a twist.
Cupcakes – Core cupcakes and pipe the cream inside as a surprise filling.
Fruits and Nuts
Fruit Dips – Serve as a dip for strawberries, bananas, or apple slices.
Nut Pairings – Spread on toasted bread with crushed hazelnuts or almonds.
Breakfast Treats
Pancakes and Waffles – Spread as a topping, or pipe between stacked layers.
Crepes – Fill rolled or folded crepes with chocolate cream.
Frozen Desserts
Ice Cream Sundaes – Swirl into ice cream or use as a topping.
Frozen Tartlets – Freeze in small tart shells for a cold treat.
Baked Goods
Stuffed Doughnuts – Inject into doughnuts for a gooey center.
Cookies – Sandwich between two cookies for a chocolatey filling.
Garnishes and Decorations
Cake Frosting – Whip to lighten and use as frosting.
Chocolate Boards – Include as a spread option on dessert grazing boards.
Specialty Desserts
Parfaits – Layer with granola, whipped cream, and fruit in jars.
Pies – Use as a base for chocolate cream pies with whipped cream topping.
Petit Fours – Pipe onto small squares of sponge or biscuit.
Dacquoise Filling Use between dacquoise layers for a very impressive dessert.
Need
- 80 Grams raw caster sugar BUY
- 250 Grams chocolate white or dark in pieces BUY
- 500 Grams whole milk BUY
- 4 egg yolks
- 25 Grams cornflour or cornstarch
- 40 Grams butter BUY
Do
- 1
Place sugar and chocolate into the Thermomix bowl and mill 20 sec/speed 9. Scrape down sides of the bowl.
- 2
Add remaining ingredients, except butter and cook 10 min/90°C/speed 4.
- 3
Add butter and blend 10 sec/speed 6.
- 4
Pour into a glass/ceramic dish and cover with plastic wrap or baking paper, pushing the wrap down onto the top of the custard to form a cartouche.
- 5
Cool completely in the fridge before piping into the centre of profiteroles. Alternatively it does work as a chocolate pudding whip. Cue the cream!
- 6
If making white chocolate pastry cream you can omit the sugar as generally white chocolate is a lot sweeter than dark chocolate.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
