Rich Creamy Chocolate Custard Cake Filling Recipe

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
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Updated on 08/8/19
Gourmet multilayer chocolate cakes decorated with hazel nuts
Travelif/Photodisc/Getty Images
Prep: 25 mins
Cook: 4 mins
Total: 29 mins
Servings: 24 servings
Nutrition Facts (per serving)
102 Calories
4g Fat
13g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 102
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 37mg 12%
Sodium 83mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 3g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate Pastry Cream can be a lovely filling for your next pastry or cake.

Ingredients

  • 2 1/4 cups milk
  • 4 egg yolks
  • 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup flour
  • 2 tablespoons vanilla extract
  • 3 ounces semisweet chocolate (melted)
  • 1 ounce unsweetened chocolate (melted)

Steps to Make It

  1. Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, constantly stirring until mixture boils and thickens. Reduce to low and stir for 2 minutes longer then remove from heat.

  2. Stir in vanilla and melted chocolates. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature.

  3. Refrigerate for 2 hours or overnight. Makes approximately 3 cups.