We use our rich chocolate pastry cream custard to fill our chocolate babka recipe. It adds great moisture and a creamy texture to the finished product.
Steps
1
Preparation
Scale the ingredients precisely and bring them to room temperature.
Line a tray with plastic wrap. Set aside.
2
Making the Pastry Cream
Ingredients
290 g Whole milk 3.5% fat
55 g Granulated sugar
5 g Cocoa powder, Dutch-processed preferred
35 g Egg yolks
20 g Cornstarch
75 g Dark chocolate couverture, 70%, or similar high cocoa content dark chocolate, finely chopped
Whisk the milk, half of the sugar, and cocoa powder in a saucepan. Bring to a simmer on medium heat.
Whisk the egg yolks with the remaining sugar in a bowl. Add the cornstarch. Whisk until it is smooth and there are no lumps.
Once the milk simmers, turn off the heat. Temper one-third of the warm milk into the egg mixture, simultaneously whisking. Strain it into a bowl.
Turn the stove back on medium heat and bring the milk to a simmer.
In order to obtain the perfect pastry cream texture, it is important that the next three things are happening at the same time: simmering, pouring, and whisking. As soon as you feel the pastry cream begin to thicken, gradually pour the egg mixture into the simmering milk while constantly whisking.
Turn off the heat and continue to whisk until it has fully thickened. Now, turn the heat back on low and cook the pastry cream for 1 more minute, while constantly whisking.
Turn off the heat. Add the chocolate into the hot mixture. Briskly whisk until it is homogenized.
3
Chilling the Pastry Cream
Spread the pastry cream as thin as possible on the tray and cover to the touch. Chill quickly and keep refrigerated until needed.
4
Storage
Storing Chocolate Pastry Cream:
Completely cool chocolate pastry cream, then cover with plastic wrap or place in an airtight container. Refrigerate for up to 2 to 3 days. We do not recommend freezing pastry cream.
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