Smooth Vegan Chocolate Pastry Cream (Gluten free)
Smooth and rich gluten free vegan chocolate pastry cream, perfect for filling pastries, layering cakes, or enjoying by the spoonful!
Equipment
- kitchen scale
- whisk
- non stick saucepan
Ingredients
- 50 grams unsalted margarine or vegan butter
- 50 grams gluten free potato starch
- 2.5 tablespoons unsweetened cacao powder
- 3 tablespoons caster or brown sugar
- ½ teaspoon vanilla extract
- 500 grams soy milk
Instructions
- in a non stick saucepan add the margarine and let melt over low heat
- add potato starch, cacao powder, sugar and stir all the ingredients together, until they form a paste
- add the milk and stir vigorously with a whisk, until the paste is completely dissolved
- add vanilla extract, keep stirring over medium heat, until the mixture thickens and reaches a dense consistency
- the cream will get still a bit denser once removed from the stove
- small clumps may form, I usually don't mind it, but if you want a perfectly silky chocolate pastry cream you can sift it through a fine mesh strainer using a spatula
- if you are not using it immediately, place the pastry cream in a bowl and cover it with kitchen cling film touching directly the surface of the cream (this will prevent a film forming at the top of the cream)
- keep in the fridge and use within 2 days top