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Chocolate Italian Pastry Cream Recipe

This chocolate version of basic Italian pastry cream is used for Zuppa Englese or St. Joseph Day pastries.

Crema Pasticcera Cioccolato
Chocolate Italian Pastry Cream



  1. Place sugar, egg yolks, and flour in a sauce pan and mix together until the sugar is dissolved. (This is easier when the eggs are room temperature.)
  2. In a separate sauce pan, scald the milk (it will have formed a skin on top, but isn't yet boiling).
  3. Place the pot with the egg-sugar mixture over a medium heat.
  4. Very slowly pour milk over egg yolk mixture, stirring constantly with a whisk.
  5. Cooking until the mixture just reaches the boiling point.
  6. Add the vanilla and orange flavoring.
  7. Lower the heat and continue cooking for about 4 minutes, stirring constantly.
  8. Add the chocolate chips and stir.
  9. The crema should be thick and similar to pudding.
  10. Remove pan from heat.
  11. Place a piece of wax paper on the surface of the crema to prevent a skin from forming.
  12. Allow it to cool to room temperature. This will take at least 3-4 hours.

*--Save the egg whites to make meringues or souffles. I put a small, resealable bag in a cup and add the whites during the separation process. Use a permanent marker to indicate how many egg whites are in the bag. Freeze the whites for up to one year.

For a richer chocolate taste, use 1/2 cup unsweetened baking chocolate. Chop the chocolate into fine pieces before adding to the cream.

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