Sous Vide Chocolate Pastry Cream


Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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Recipe Temp 176 F / 80 C
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This dessert is simple (but so sinful!) it's hard to resist. Layer this chocolate pastry cream with pieces of Devil's food cake and whipped cream for a delectable, delicious dessert to round out the perfect meal.

Ingredients for 4

  • 1/2 cups heavy cream

  • 1/2 cup whole milk

  • 5 tablespoons granulated sugar

  • 1/4 cup semi-sweet chocolate chips

  • 1/8 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 12 large egg yolks

  • Fully cooked Devil's Food Cake, crumbled, for serving

  • Fresh whipped cream, for serving

  • Chocolate shavings, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).

  • Step 2

    Combine the cream, milk, sugar, chocolate chips, vanilla, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves. Remove from the heat and transfer to the refrigerator to cool.

  • Step 3

    Meanwhile, whisk the egg yolks until smooth in a medium bowl. Transfer to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 35 minutes.

  • Step 4

    When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag into a blender. Add the cooled milk mixture and blend until smooth. Transfer to a large bowl and place plastic wrap directly on the surface of the pastry cream. Transfer to the refrigerator and let cool for 4 hours.

    • Finishing Steps

    • Step 1

      To serve, layer the chilled pastry cream with Devil's Food cake crumbles and whipped cream. Garnish with chocolate shavings.

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176 F / 80 C Recipe Temp
Recipe Time
Prep Time