This chocolate version of basic Italian pastry cream is used for Zuppa Englese or St. Joseph Day pastries.
Chocolate Italian Pastry Cream
- 5 Tbs sugar
- 5 egg yolks*
- 5 Tbs flour
- 2 3/4 cups milk (whole)
- 1 1/4 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- 1 tsp orange flavoring (optional)
- 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.)
- In a separate sauce pan, scald the milk (it will have formed a skin on top, but isn't yet boiling).
- Place the pot with the egg-sugar mixture over a medium heat.
- Very slowly pour milk over egg yolk mixture, stirring constantly with a whisk.
- Cooking until the mixture just reaches the boiling point.
- Add the vanilla and orange flavoring.
- Lower the heat and continue cooking for about 4 minutes, stirring constantly.
- Add the chocolate chips and stir.
- The crema should be thick and similar to pudding.
- Remove pan from heat.
- Place a piece of wax paper on the surface of the crema to prevent a skin from forming.
- 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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