Onctueuse, légère, savoureuse et super gourmande, voilà les caractéristiques de la crème pâtissière au chocolat. Excellente en garniture pour éclairs au chocolat ou en fond de tarte, elle remplace avec brio la traditionnelle crème pâtissière. Idéale pour le goûter, elle vous donnera la sensation de manger un beau nuage, léger et doux, fait de chocolat et de lait.

Les étapes de la réalisation

Cette recette de crème pâtissière au chocolat est assez simple à réaliser comme vous le remarquerez dans les sections suivantes. Grosso modo, voici cette douce recette résumée en cinq lignes :

  • le temps de préparation : 10 minutes ;
  • le temps de cuisson : 15 minutes ;
  • le temps total : 25 minutes ;
  • la difficulté : super facile ;
  • le coût : bon marché.

Les ingrédients : ce qu’il vous faut

Pour confectionner cette crème pâtissière au chocolat capable de garnir jusqu’à 10 Génoises, il vous faut du lait à raison d’un demi-litre (1/2 litre), 30 g de farine, 25 g de maïzena, 3 jaunes d’œufs, 140 g de sucre en poudre, 1 gousse de vanille et l’ingrédient principal, le chocolat (soit 150 g de chocolat noir pâtissier). À tous ces ingrédients, vous pouvez ajouter du sel si vous le souhaitez, juste une pincée que vous mettrez avec la farine et la maïzena au cours de la deuxième étape de votre préparation.

Le matériel nécessaire

Pour la réalisation de la crème pâtissière au chocolat, en plus d’une attention sans faille, l’on aura besoin de ces 6 ustensiles de cuisine que voici :

  • un tamis ;
  • un couteau ;
  • une cuillère ;
  • une casserole ;
  • un fouet à main ;
  • un cul de poule ou un saladier.

La recette

Simple, elle tient en 4 étapes faciles à réaliser.

Étape 1

Pour commencer, à l’aide de votre couteau, fendez la gousse de vanille, puis récupérez-en tous les grains avec sa pointe. Ensuite, mettez la gousse et les grains de vanille précédemment récupérés dans une casserole avec votre 1/2 litre de lait et portez le tout à ébullition, à feu moyen.

Étape 2

Pendant ce temps, tout en surveillant votre lait sur le feu, dans un cul de poule ou un saladier au choix, blanchissez vos œufs (les 3 jaunes d’œufs) avec le sucre en fouettant énergiquement pendant près de 3 minutes. Ajoutez ensuite, à l’aide de votre tamis, la maïzena et la farine que vous incorporez en continuant de fouetter jusqu’à ce que le mélange, votre masse crémeuse, devienne homogène, lisse et sans aucun grumeau.

Étape 3

Une fois votre lait à la vanille porté à ébullition, retirez-en la gousse de vanille et placez-y votre chocolat. Mélangez le tout délicatement pendant quelques minutes, jusqu’à ce que le chocolat ait complètement fondu. Lorsque c’est prêt, ajoutez le lait au chocolat à votre préparation crémeuse à base d’œufs et de farine, délayez-en en remuant jusqu’à ce que le mélange soit homogène. Remettez ensuite le tout à la casserole à feu doux. Continuez à remuer à la cuillère jusqu’à ce que le mélange s’épaississe, ait une belle texture de crème et qu’il nappe bien la cuillère. C’est prêt !

Étape 4

Lorsque la crème est terminée, retirez-la du feu, versez-la dans un récipient et placez-la au réfrigérateur jusqu’à son utilisation.

Conseils et astuces

Dès qu’elle commence à épaissir, votre crème pâtissière au chocolat est terminée. Il est assez tentant de la laisser plus longtemps, mais elle va continuer d’épaissir en refroidissant et sera trop compacte si vous la laissez cuire trop longtemps.

Pour la confection de la crème pâtissière au chocolat, la poudre de cacao se substitue assez bien au chocolat. Il vous suffira de l’incorporer en même temps que la farine, en lieu et place de la maïzena.

Attention : la crème pâtissière au chocolat ne se conserve que 48 heures au maximum après cuisson. Elle est donc à consommer dans les deux jours à partir du moment où elle est confectionnée.

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