Vegan Chocolate Pasty Cream

Vegan Chocolate Pastry Cream

Vegan Chocolate Pastry Cream

Vegan Chocolate Pastry Cream Recipe and instructional step by step video to prepare at home this amazing dessert. Easy to prepare and delicious. The perfect cream for many desserts

The perfect creamy consistency for any vegan chocolate dessert you want to make

  • 250 gr Chocolate 50% or higher *
  • 700 ml Plant Based Milk
  • 50 gr All Purpose Flour
  • 100 gr Organic Granulated Sugar (beetroot)
  • 100 gr Vegan Butter (50% of fat or higher)
  • Seeds of 1 Vanilla Pod / 2 tsp Vanilla Extract
  • 1/2 tsp Xanthan Gum
  • Pinch of Salt

Makes Approximately 900gr of Vegan Chocolate Pastry cream (enough to cover a tart of 28 cm – 11 inch diameter)

*Note you can use any dark chocolate from 50% up to 90% depending to your personal taste. 

Try to select your basic ingredients thinking to the dessert you want to use your cream in. 

Keep your dessert balance and taste every element for the best result.

Vegan Chocolate Pastry Cream

Chocolate Pastry Cream Preparation

To prepare the vegan chocolate pastry cream you need to chop 250 gr of dark chocolate.

With a sharp knife make an incision along the vanilla pod. With your fingers gently open the vanilla pod and scrape the vanilla seeds with the back of the knife.

Add the Plant-based milk in a heavy Saucepan.

Add the vegan butter and leave on medium heat.

Add the exhausted pod into the liquid. Add the sugar into the pan. 

Add the scraped vanilla seeds.

While whisking with a whisk add the flour (pre-sifted) in the pan. Keep whisking, if you notice that some clump has formed use a hand blender for few second while you keep the heat to the minimum. 

Remove the vanilla pod from the liquid. When it starts to simmer add the pinch of salt and keep whisking.

Bring the liquid to a boil. You will start to feel the consistency of the cream changing, becoming denser as it boils.

Remove from the heat once you are happy with the consistency, as shown in the video.

Add the chopped chocolate and whisk until all melted and smooth.

Add the Xanthan Gum and whisk. the cream will get slightly thicker as you whisk.

Pour the cream into a medium size bowl and cover with cling film to contact (otherwise the surface of the cream will thicken).

Let the chocolate pastry cream cool at room temperature first.

Once the bowl is cool to touch, leave the chocolate pastry cream in the fridge for 4-6 hours to set completely.

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After this time the cream is completely set and ready to be piped using any piping tips you like.

If you don’t need the cream to hold its shape, while piping and you are using it for a different application, you can simply stir it briefly with a spatula or whisk it until it loses slightly the consistency.

Another factor that will influence your cream consistency is the temperature at which you are serving the cream. The cooler you keep it the more firm it will be.

*Note: If you are use to bitter chocolate and normally consume dark chocolate, use for this cream your favourite chocolate. 

This cream works only with chocolate bars or chocolate chips with a minimum of 50% of cocoa (otherwise the cream will result too sweet and unbalanced)

Preservation of Vegan Chocolate Pastry Cream

Store the chocolate pastry cream in the fridge for 3-4 days, in an airtight container or cover in cling film if you are not using it on the same day. For the best result we suggest you preparing it the day before you are using in a cake or any other dessert.

Allowing the cream to set and rest properly you will have a perfect smooth cream to pipe that will hold its shape and will be shiny.

Let’s change the world today one dessert at the time.

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