Chocolate Pastry Cream and Its Uses
Chocolate custard, often referred to as chocolate pastry cream or crème pâtissière, is a rich and velvety filling used for many baking applications.
It’s made by simply adding dark chocolate to a “thin” vanilla custard. Why thin? It’s because the added chocolate and vegan butter will firm up the custard.
Chocolate pastry cream is mainly used to fill choux pastries, chocolate custard-based cakes, tarts, or even as a stand-alone dessert. This smooth and silky dairy free egg custard is a versatile component for many chocolate desserts.
What Plant Milk is Best
This dairy free pastry cream made with oat milk has a naturally creamy texture. Thanks to oat milk, the plant milk that closely mimics the richness of whole milk.
It’s the ideal substitute for dairy milk in recipes, especially when making dairy free pastry cream, where a rich, smooth consistency is key.
Oat milk also pairs wonderfully with chocolate, enhancing its flavor without overpowering it.
If oat milk isn’t your thing or if you want to experiment with other plant-based alternatives, there are several options you can try.
Soy or Almond milk is an excellent option if you prefer a lighter flavor, while coconut milk (particularly full-fat) adds an extra creamy richness that some people love.
Rice milk is another alternative, but it’s thinner and may not give you as rich a texture as oat or coconut milk.
Regardless of the milk you choose, make sure it’s unsweetened to avoid altering the flavor of your chocolate custard.
Best Dairy Free Butter For Custard
In this gluten free, dairy free pastry cream recipe, choosing the right butter is key to the best flavor and creamy texture.
Naturli Vegan Block is the best option because it’s rich and has a smooth, creamy texture that mimics traditional butter.
But there’s a catch: Naturli products are only available in Europe. If Naturli isn’t available in your area, there are other good brands to consider.
Miyoko’s Creamery offers a delicious vegan butter that works well in pastry creams and other dessert recipes.
Flora Plant Butter is another excellent choice. It is not as good as Naturli but still one of the best butter substitute. It’s firm enough to hold up in cooking without separating, which is key for a smooth finish.
What Replaces Custard Powder
How do you make custard without custard powder? Most recipes call for custard powder, but it often contains gluten and dairy that may not suit those following a gluten and dairy free diet.
This recipe uses cornstarch instead of custard powder. Cornstarch is an excellent thickening agent that works well in sweet and savory dishes. It’s also naturally gluten free.
If you prefer alternatives to cornstarch, there are a few options you can explore:
Arrowroot powder is another thickener, and it’s often preferred by those looking for a more natural or less processed option.
Recipes using arrowroot should be adjusted because they cook faster than cornstarch, which can lead to a thick and gummy texture in the pastry cream.
Tapioca flour or starch can also work well, though it may result in a slightly different texture.
Experiment with these alternatives to find the one best suits your taste and needs.
Dark Chocolate’s Crucial Role
The taste and quality of this chocolate custard cream depends on the chocolate you use.
Using at least 70% dark chocolate is essential, as it’s naturally dairy-free and has a rich, robust flavor. Also, look at the labels to see if it’s gluten-free.
These are the brands I use, depending on what’s available.
Lindt 70% Dark Chocolate. It’s made for snacking but great for baking, too. It’s the best quality dark chocolate easily accessible for home baking.
Guanaja (Valrhona) & St. Dominique (Cacao Barry). These chocolate couvertures are professional baking brands. They are on top in taste and quality.
Enjoy Life Foods Dark Chocolate. These chocolate chips are your best quality option and are almost free from everything.
For a sweeter custard, use a lower dark chocolate cocoa percentage, like 60% or 50%, but note this will change the flavor.
For those who prefer an intense and richer chocolate taste, you can go up to 85% dark chocolate for a more intense flavor.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Dark Chocolate 70-80% (Lindt) | Guanaja or St Dominique 70% Couverture Chocolates |
| Oat Milk (GF) | Soy, Almond or Rice Milk |
| Flora Plant Butter | Naturli Vegan Block or Earth Balance |
| Cornstarch | Tapioca starch (may affect texture) |
Process Steps
Oat Milk & Egg Mixture
- Heat oat milk over medium heat in a medium saucepan until it’s warm but not boiling.
- Whisk together cornstarch, egg yolks, and sugar in a separate bowl, then whisk until smooth.
- Slowly pour â…“ of the warm oat milk into the egg mixture while whisking constantly to temper it. Then, add the tempered egg mixture back to the saucepan.
Cooking & Storing
- Cook over low-medium heat while continuously whisking until it thickens and reaches a thin or loose pudding-like consistency. It should take about 5-8 minutes.
- Once the custard has thickened, take it off the heat. Stir in the cold dairy free butter and chopped dark chocolate. Continue stirring until the chocolate melts completely and the custard is smooth. You can also use a hand blender for an ultra-smooth and creamy consistency.
- Transfer to a container and cover the surface with cling film. Allow the pastry cream to cool to room temperature before refrigerating. It will firm up as it cools, and then it’s ready for filling pastries or serving on its own.
Silky Smooth Chocolate Dairy-Free Pastry Cream (Custard, Crème Pâtissière)
Equipment
- Digital scale
- Hand mixer optional
Ingredients
- 500 g oat or soy plant milk gluten free
- 80 g egg yolk
- 60 g sugar
- 25 g cornstarch
- 1 pod vanilla or 10 g vanilla powder or extract
- 50 g non-dairy butter GF/DF
- 165 g dark chocolate 70% DF/GF
Instructions
Oat Milk & Egg Mixture
- Heat oat milk over medium heat in a medium saucepan until it’s warm but not boiling.
- Whisk together cornstarch, egg yolks, and sugar in a separate bowl, then whisk until smooth.
- Slowly pour â…“ of the warm oat milk into the egg mixture while whisking constantly to temper it. Then, add the tempered egg mixture back to the saucepan.
Cooking & Storing
- Cook over low-medium heat while continuously whisking until it thickens and reaches a thin or loose pudding-like consistency. It should take about 5-8 minutes.
- Once the custard has thickened, take it off the heat. Stir in the cold dairy free butter and chopped dark chocolate. Continue stirring until the chocolate melts completely and the custard is smooth. You can also use a hand blender for an ultra-smooth and creamy consistency.
- Transfer to a container and cover the surface with cling film. Allow the pastry cream to cool to room temperature before refrigerating. It will firm up as it cools, and then it’s ready for filling pastries or serving on its own.
Notes
- Cooking: Never cook the custard in high heat. It will curdle and become lumpy.
- Chilling: It allows the custard to firm up, making piping or filling easier. Make it a day ahead or at least 3 hours before use.
