Chocolate Stout Pastry Cream
We all love pudding, but it doesn’t work for every application. A Pastry Cream is thicker than a classic pudding and perfect for a filling for a cake, Beer Donuts | Doughnuts or other dessert uses. This version makes a Chocolate Stout Pastry Cream, but an imperial stout, coffee stout, espresso stout, chocolate orange stout or oatmeal stout will all contribute their unique flavor profile to the finished pastry cream.
Depending on your beer | brewery choice and ultimate dominating flavors, adjust the recipes sugar, using more or less brown sugar, or a different sugar all together. This recipe is pretty forgiving, as it has been adjusted to accommodate many flavors and can be tweaked to make a special pastry cream.
The chocolate can also be picked, depending on the beer used. Milk chocolate would be wonderful with a more caramel or malty brew. A darker chocolate with a more bitter edge with a milk stout, again, adding balance and extending the flavor umbrella. A blend of chocolates could also be implemented.
| Servings | Prep Time |
| 1 quart | 5 minute |
| Cook Time | Passive Time |
| 20 minute | 2 hour |
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A wonderful silky pastry cream that is flavored with chocolate and stout beer. This Chocolate Stout Pastry Cream is a perfect filling for beer donuts | doughnuts, cakes, cupcakes and other beer dessert recipes.
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- 12 ounces stout beer such as an American Styled Stout
- 2 cups cream, heavy or whipping
- 1/2 cup milk, whole
- 1 each vanilla bean split in half, seeds scraped out
- 1/2 teaspoon salt, kosher
- 6 each egg yolks, from extra large eggs, at room temperature
- 1/4 cup sugar, white preferably organic
- 1/4 cup sugar, light brown
- 1 1/2 tablespoon flour, all-purpose
- 1 1/2 tablespoon cornstarch
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- 10 ounce chocolate, milk, semi-sweet, or dark
- In a medium size pot, add the stout beer, cream, milk, vanilla bean and salt. Place over low heat and allow the mixture to slowly warm to an almost simmer, where the edges of the pan start to form bubbles. Take the pan off the heat and let rest for 5 minutes.
- In a metal bowl, whisk together the egg yolks and sugars light and fluffy. Sift together the flour and cornstarch over the beaten yolks and whisk until a thick paste forms. Using a ladle, pour a few ounces of the hot beer/cream mixture into the egg paste to temper the eggs and prevent from scrambling. Whisk together and repeat to more times, to slowly rise the temperature of the eggs. Now pour the egg mixture back into the remaining beer/cream mixture, whisking to incorporate the ingredients together and prevent any lumps. Place the pot back over low heat, whisking constantly. Create a pattern to scrape the whole bottom and edges of the pan, preventing any of the egg mixture to cooking or sticking to the bottom of the pot. The mixture will start to thicken up and come to a boil. Continue to whisk and let the pastry cream boil for 30 – 60 seconds, then remove from the heat. Stir in the chopped chocolate and continue to whisk until it has melted into the pastry cream. Remove the vanilla bean pod, scraping out any remaining seeds. Then using a fine sieve, strain the pastry cream into another bowl to remove any curdled eggs and ensure a silky smooth finished product. Cover the surface of the pastry cream with a layer of plastic wrap and place into the refrigerator for at least 2 hours to cool before using.
Use this recipe with:
Beer Donut | Doughnuts
Other Beer Infused Pastry Cream Recipes:
