If you are someone who doesn’t take risks by tasting raw cake batter, but really really want to, this recipe is for you! The vegan milk chocolate we use from Charm School Chocolate makes this pastry cream taste like chocolate cake batter. You will seriously be tempted to devour the whole bowl before it even makes it into your dessert. So you can also choose to eat this as chocolate pudding.
We use this chocolate pastry cream in our Vegan Valentine’s Day Choux Pastries recipe. This is also a chocolate variation of our standard vanilla pastry cream.
If you try this recipe, leave us a comment below to let us know how it goes. We would love to hear from you!
Vegan Chocolate Pastry Cream
A smooth and creamy filling for your favorite desserts! Or you can eat it alone as chocolate pudding.
Equipment
- rubber spatula
- whisk
- mixing bowl
- small saucepan
- whisk
- plastic wrap or piping bag
Ingredients
- 60 grams vegan chocolate (milk or semisweet) (candy-bar sized)
- 1 cup unsweetened soy milk
- 2 tsp vanilla extract
- pinch of salt (omit if using salted butter)
- 2 tbsp cornstarch
- ¼ cup sugar
- ⅓ cup Just Egg
- 3 tbsp vegan butter
Instructions
- Do this step first to avoid running around to get it together when the time comes! Place a medium or large sieve over a mixing bowl. Set aside the butter in one tablespoon pieces.
- Add the chocolate, soy milk, vanilla extract, and pinch of salt to a small sauce pan.
- Mix to combine and continue to stir until the chocolate melts and dissolves into the soy milk. Leave to simmer on medium heat. It will simmer pretty quickly, in a few minutes.
- In a small or medium-sized mixing bowl, combine the sugar, cornstarch, and Just Egg. Mix with a whisk until evenly combined.
- Once the milk mixture has started to simmer, slowly whisk in half of it into the Just Egg mixture.
- Next, slowly whisk in all of the mixture from the mixing bowl back into the pot with the remaining milk mixture. Whisk continuously on medium heat to cook and thicken the mixture. It should be thick enough to see the streaks of the whisk in it.
- Turn off the heat. Scoop the mixture from the pot into the sieve you prepared earlier. Using a rubber spatula, press it through the sieve to get rid of any lumps in the mix. Don’t forget to scrape the outside bottom of the sieve to get any of the mix that collects there.
- Mix in one tablespoon of butter at a time while the mixture is still warm. The butter should melt and incorporate into the pastry cream. Cover with plastic wrap touching the surface of the pastry cream to prevent a skin from forming. Alternatively, you can place the pastry cream into a piping bag. Allow to cool in the fridge for a few hours to then use in your favorite recipe!
what vegan milk chocolate do you recommend?
We love the milk chocolate bars made by Charm School Chocolate. Those bars are a bit pricey, though. So if you’re looking for something more affordable we also enjoy baking with Baker’s German’s Sweet Chocolate bars.