A rich and silky gluten and dairy free chocolate pastry cream made with oat milk, dairy free butter, and 70% dark chocolate.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
11 pod vanilla or 2 g vanilla powder or 10 g extract
50gnon-dairy butterGF/DF
165gdark chocolate70% 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 ⅓ 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.