Serious Eats: Recipes
Chocolate Pastry Cream
[Photograph: Lauren Weisenthal]
This is a delicious chocolate version of pastry cream. Use it whenever recipes call for regular pastry cream for a chocolate treat. If you are using it as a pie filling, be sure to lighten it with whipped cream before using (optional directions below).
This recipe is adapted from the French Culinary Institute's Pastry Essentials.
Note: Some measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
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