Vegan Chocolate Pastry Cream Recipe

Introduction

Welcome to the world of luxurious vegan desserts! Our Vegan Chocolate Pastry Cream is a rich, velvety custard perfect for filling pastries, tarts, or simply enjoying on its own. This recipe replaces traditional dairy ingredients with plant-based alternatives, ensuring that it remains both indulgent and suitable for those following a vegan lifestyle. Crafted with attention to detail, this recipe provides a deep chocolate flavor balanced by a creamy texture, ideal for a variety of sweet treats.

Ingredients

For the Chocolate Pastry Cream:

  • Almond Milk: 2 1/2 cups (unsweetened, or any plant-based milk of choice)
  • Granulated Sugar: 1/2 cup
  • Cornstarch: 1/4 cup
  • Cocoa Powder: 1/4 cup (unsweetened)
  • Dark Chocolate: 3 oz (vegan, chopped into small pieces)
  • Vanilla Extract: 2 teaspoons
  • Salt: 1/4 teaspoon
  • Coconut Oil: 2 tablespoons

For Garnishing (Optional):

  • Shaved Dark Chocolate: For topping
  • Fresh Berries: Such as raspberries or strawberries
  • Mint Leaves: A few sprigs for decoration

Instructions

Preparation:

  1. Mix Dry Ingredients: In a medium-sized bowl, whisk together the granulated sugar, cornstarch, and cocoa powder. Ensure there are no lumps for a smooth cream.
  2. Heat Almond Milk: Pour 2 cups of almond milk into a medium saucepan and heat over medium heat until it is hot but not boiling. Stir occasionally to prevent a skin from forming.
  3. Combine Ingredients: Gradually whisk the remaining 1/2 cup of almond milk into the dry ingredients mixture to form a smooth paste.
  4. Add Mixture to Pan: Slowly pour the smooth paste into the hot almond milk, whisking constantly to prevent lumps from forming. Continue to whisk until the mixture begins to thicken.
  5. Cook the Cream: Reduce the heat to low and cook the mixture for about 5-7 minutes, whisking frequently, until it reaches a pudding-like consistency. It should be thick enough to coat the back of a spoon.
  6. Incorporate Chocolate: Remove the saucepan from the heat and stir in the chopped dark chocolate. Continue to stir until the chocolate is fully melted and integrated into the mixture.
  7. Add Flavorings: Stir in the vanilla extract, salt, and coconut oil. The coconut oil will add a slight richness and sheen to the cream.

Cooling and Storage:

  1. Transfer to a Bowl: Pour the chocolate pastry cream into a clean bowl. To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the cream.
  2. Cool: Allow the cream to cool to room temperature. Once it has cooled, refrigerate it for at least 2 hours or until it is fully chilled and set. The cream will thicken further as it chills.
  3. Serve: Before serving, give the pastry cream a gentle stir to smooth out any potential lumps.

Usage Suggestions:

  1. Pastry Filling: Use the chocolate pastry cream to fill éclairs, cream puffs, or tarts. It’s also delicious spread between layers of cake or as a dip for fresh fruit.
  2. Dessert Cups: Spoon the cream into dessert cups or small glasses and top with shaved dark chocolate, fresh berries, and mint leaves for an elegant presentation.
  3. As a Spread: Spread the cream on toast or use it as a filling for sandwiches for a decadent treat.

Nutritional Information (Per 1/4 Cup Serving)

  • Calories: Approximately 150
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 2g

SmartPoints (WW) Information

For those following the Weight Watchers program, this Vegan Chocolate Pastry Cream has approximately 5 SmartPoints per 1/4 cup serving on the Freestyle plan. This value considers the cream’s rich, creamy texture balanced with its lower fat content compared to traditional dairy-based custards.

Tips for Success

  1. Smooth Consistency: To ensure a perfectly smooth pastry cream, continuously whisk the mixture while it’s cooking. This will help avoid lumps and achieve a silky texture.
  2. Quality Chocolate: Use high-quality dark chocolate for the best flavor. Vegan chocolate is available at most health food stores and many supermarkets.
  3. Adjust Sweetness: If you prefer a sweeter cream, adjust the amount of granulated sugar to taste. For a richer flavor, you can also add a bit more cocoa powder.
  4. Prevent Skin Formation: To prevent a skin from forming on the surface of the cream while it cools, make sure to press the plastic wrap directly onto the surface of the cream.
  5. Vegan Substitutions: If you have dietary restrictions beyond veganism, ensure that the almond milk and chocolate used are free of any allergens you may need to avoid.
  6. Freezing: For longer storage, the pastry cream can be frozen. Transfer it to an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving and give it a good stir.

Conclusion

Our Vegan Chocolate Pastry Cream is a delightful and versatile dessert option that brings together the richness of chocolate with the creamy texture of a traditional custard, all while adhering to vegan principles. Whether you use it as a filling, a topping, or simply enjoy it on its own, this recipe offers a luxurious treat that’s both satisfying and indulgent. With its rich flavor profile and smooth texture, it’s a perfect addition to your dessert repertoire. Enjoy crafting and savoring this decadent vegan treat!