Hi there. When I’ve tried to make chocolate pastry cream I find that my mixture curdles and I usually can’t save it. I make regular pastry cream all the time with zero issues, it’s just when I’ve added cocoa powder, usually dutched, to the milk as it heats up. Tempering the egg mixture goes fine, but then as it cooks over low heat it gets clumpy as it thickens! I’m stumped. I usually now just add melted chocolate and skip the cocoa, but I’m curious if you know why this happens and what I can do to fix things. Thanks!

• Reply