Dairy-Free Dark Chocolate Pastry Cream

Need a dairy-free dark chocolate pastry cream to fill eclairs, cream puffs, or even a croquembouche? LOOK NO FURTHER!

This recipe was the result of not having enough cow’s milk to make a pastry cream. I had almond milk and as a substitute the results worked quite well! It is likely not quite as “rich” tasting, as almond milk is thinner, but still very yummy. I also like this recipe because it uses cocoa powder instead of melting chocolate, which I don’t always have on hand.

This, BTW, is thicker than a traditional chocolate pudding, on purpose. The sturdiness lends itself well to filling the inside of things. With enough cooling time to firm up, this would totally work in a dairy-free cream pie.

Enjoy!

 

 

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Dairy-Free Dark Chocolate Pastry Cream
A nice firm pastry cream, perfect for the inside of cream puffs, eclairs, or even filling a pie!
Course Desserts
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Ingredients
Course Desserts
Servings
Ingredients
Instructions
  1. Place a fine mesh strainer inside of a medium bowl. Set aside.
  2. In a medium saucepan, off the heat, whisk together your dry ingredients: sugar, cornstarch, and cocoa.
  3. In a measuring cup, combine almond milk with egg yolks and vanilla extract.
  4. While whisking, drizzle your milk mixture into the saucepan. Try to get the lumps out the best you can.
  5. Place saucepan on medium high heat. Whisking constantly, cook until boiling. It will start to thicken up considerably. Cook 30 seconds longer while whisking. Remove from heat.
  6. Immediately strain the hot mixture into a bowl. This will remove all the bits of egg, cornstarch clumps, etc. ALTERNATIVE - if you want a cream pie, strain mixture directly into a ready-to-eat pie crust.
  7. Wait 5 minutes and cover the pastry cream with plastic wrap directly on it. This will prevent a "skin" from forming.
  8. Cool 2 hours and use to fill cream puffs, eclairs, or a cream pie.
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Mint Trifle

Week 5 of the Reddit 52-week baking challenge was trifles. I have never made one of these before, but have drooled many a time at pictures of them. Mint isn’t generally a winter favorite of mine (cool and refreshing are for summer!), but my son is a huge fan of mint so I threw him a bone this week 😉

The dark chocolate layer you see is a fabulous Taste of Home chocolate chiffon cake – http://www.tasteofhome.com/recipes/chocolate-chiffon-cake – The icing was left off since I was just going to cut it up into chunks anyway. This cake was so light and airy, and my daughter actually (almost) requested this specific cake for her birthday. A winner!

The white layer is just a standard homemade whipped cream, i.e. heavy cream tossed with a bit of sugar and whipped up.

Finally, the Leprechaun-green color is a mint pudding. I had to “wing it” for this, as the only recipes I found online were for chocolate mint pudding, and that wouldn’t get me a cool green color 🙂 Layers are alternated, and a few crushed Andes candies are on top for good measure.

Enjoy!

 

 

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Mint Trifle
An easy and versatile recipe! Just cake, pudding, and whipped cream in alternating layers.
mint trifle
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Ingredients
Course Desserts
Servings
Ingredients
mint trifle
Instructions
  1. In a medium saucepan off the heat, whisk together your sugar, cornstarch, and salt. Slowly add in milk while whisking. Add your food coloring now; I used about 3 drops of green leaf gel coloring.
  2. Cook on medium heat while whisking. It will thicken and start to boil. Boil for 1 minute more while stirring.
  3. Take about 1/4 cup of the hot pudding and mix with your egg yolks in a separate small bowl. You are "tempering" them so you don't get scrambled eggs! Now add your yolks back into your saucepan of boiling pudding. Keep whisking and boil for 1 more minute.
  4. Stir in the cut up butter and peppermint extract.
  5. Strain your hot pudding into a separate bowl to get rid of lumps. Pour into dessert cups, Pyrex container, another bowl, etc. Let cool for 2 or 3 minutes and place plastic wrap on top to prevent a skin from forming.
  6. Refrigerate for at least an hour to firm up and get cold.
Recipe Notes

Recipe adapted from Betty Crocker's vanilla pudding.

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Creamy Nutella Pudding

This recipe came about as a result of being out of peanut butter…let’s just say I’m glad I dropped the ball on stockpiling the PB 😉 This Nutella pudding didn’t last long in our house and there weren’t any leftovers.

CAUTION: This isn’t a recipe for those who “kinda” like Nutella – it’s for those of us who eat it straight out of the container with a spoon. Nutella is an awesome substitute in recipes where you don’t mind some chocolate flavor (who would mind that??).  Whipped cream dolloped right on top before serving takes this recipe over the edge, and actually cuts back just a bit on the sweetness of the pudding. Make this a few hours before you dive in, as you’ll need to let it firm up and get cold in the fridge first.

This recipe also is a great way to use up egg yolks if you *ahem* have a macaron-making addiction (see http://www.weirdlittlefrenchcookie.com/recipe/easy-strawberry-macarons/ 🙂 Enjoy! – Tiffany

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Creamy Nutella Pudding
A rich and tasty Nutella pudding that comes together quickly.
Nutella pudding
Course Desserts
Servings
people
Ingredients
Course Desserts
Servings
people
Ingredients
Nutella pudding
Instructions
  1. Whisk together your sugar, cornstarch, and salt in a medium-sized saucepan. Don't put this on the stove top yet!
  2. Slowly whisk in your milk and break up any cornstarch lumps.
  3. Whisk in your egg yolks and Nutella. Don't worry if it's a bit lumpy; it will smooth out while cooking.
  4. Place your pan on medium heat and continue to whisk. You'll be whisking for 5 to 10 minutes. This will begin to thicken and go from runny to pudding consistency pretty quickly. When it starts to bubble up, turn your heat down to low and cook about a minute more while whisking the whole time.
  5. Remove from heat and strain the pudding through a mesh colander. This will get rid of any lumps and make your finished product nice and smooth.
  6. Stir in your butter and vanilla extract while pudding is still hot.
  7. Let sit for about 5 minutes and press a piece of plastic wrap directly on top; this will keep your delicious pudding from getting a "skin" on it.
  8. Chill in the fridge for several hours.
Recipe Notes

Adapted from I Wash You Dry peanut butter pudding.

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