Pastry Cream
If you’ve ever had a delicious custard-filled dessert—like éclairs, cream puffs, or fruit tarts—then you’ve tasted pastry cream (or crème pâtissière). This smooth, velvety, and rich filling is a game-changer when it comes to pastries. With its subtle vanilla flavor and creamy texture, it’s the perfect balance of sweet and indulgent. Trust me, once you make it at home, you’ll be adding it to all your favorite baked treats!
Why You’ll Love Pastry Cream
This rich custard-like filling is an essential part of so many desserts, and here’s why you’ll fall in love with it:
Versatile: Use it in pies, tarts, éclairs, cream puffs, or even just enjoy it on its own with a spoon.
Made from Scratch: It’s surprisingly easy to make with just a few simple ingredients.
Lusciously Creamy: Smooth, rich, and perfectly sweet with a lovely vanilla flavor.
Classic & Timeless: Pastry cream is a staple in many traditional desserts. It never goes out of style!
Customizable: You can flavor it with different extracts, spices, or even chocolate for endless variations.
Ingredients
Ingredients in Pastry Cream
This creamy custard is made from just a handful of pantry staples, but the result is decadent:
Milk: The base of the pastry cream. Full-fat milk gives the creamiest texture, but you can use a lighter version if needed.
Sugar: Sweetens the pastry cream, balancing the richness of the milk and egg yolks.
Egg Yolks: The key to creating that rich, velvety texture and yellow hue. They also help thicken the cream.
Cornstarch: Helps thicken the pastry cream, giving it the perfect custard-like consistency.
Vanilla Extract: For that dreamy, warm vanilla flavor. Use a high-quality extract for the best results.
Butter: Adds richness and a silky finish to the pastry cream.
Salt: A pinch of salt helps balance the sweetness and enhances all the flavors.
Instructions
Let’s dive into the steps to make this silky smooth Pastry Cream:
Heat the Milk: In a saucepan, pour in the milk and half of the sugar. Heat over medium heat until it’s just about to simmer—don’t bring it to a full boil, or you’ll risk curdling the milk.
Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and slightly pale.
Temper the Egg Mixture: Slowly add a ladle of the hot milk into the egg yolk mixture while whisking constantly (this is called tempering). This prevents the eggs from scrambling. Once the egg mixture is warmed up, pour it all back into the saucepan with the rest of the milk.
Cook Until Thickened: Return the saucepan to medium heat. Whisk constantly as the mixture thickens (about 3-5 minutes). Once it’s thick enough to coat the back of a spoon, remove it from the heat.
Add Butter and Vanilla: Stir in the butter and vanilla extract until the butter melts completely and the cream becomes smooth and shiny.
Cool the Pastry Cream: Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Serve and Enjoy: Use your homemade pastry cream in tarts, cakes, or just enjoy a spoonful straight from the bowl.
Nutrition Facts
Servings: 8
Calories per serving: [calories per serving]
Note: Nutritional values may vary based on ingredients used.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 2 hours 30 minutes (including cooling time)
How to Serve Pastry Cream
Pastry cream is the perfect filling for many desserts. Here are some ideas on how to serve it:
- In Cream Puffs or Eclairs: Pipe the pastry cream into your baked goods for a light, airy treat.
- As a Filling for Fruit Tarts: Spoon the cream into a tart shell and top with fresh fruit.
- As a Layer in Cakes: Use pastry cream as a filling in between cake layers.
- In Parfaits: Layer the cream with fresh berries or granola for a delicious dessert.
- On Its Own: It’s so good on its own, you could just scoop it into a bowl and enjoy!
Additional Tips
- Don’t rush the cooking: Take your time and whisk constantly to avoid curdles.
- Flavor variations: Add some citrus zest, chocolate, or a bit of coffee to change up the flavor profile.
- Thickening tips: If your pastry cream is too runny, return it to the heat for a few more minutes, stirring constantly, until it thickens.
- Use immediately or store: After cooling, the pastry cream can be stored in the fridge for up to 3 days.
FAQ’s
1. Can I use this recipe for a custard pie?
Yes! This pastry cream is the perfect filling for any custard-based pie.
2. Can I substitute the cornstarch with flour?
Yes, but cornstarch gives the smoothest texture. If using flour, use a bit more to achieve the right consistency.
3. Can I make pastry cream in advance?
Definitely! It can be stored in the fridge for up to 3 days. Just cover the surface with plastic wrap to prevent it from forming a skin.
4. What can I do if my pastry cream is too runny?
If the pastry cream hasn’t thickened enough, cook it a little longer over medium heat until it reaches the desired consistency.
5. Can I freeze pastry cream?
While it’s best fresh, you can freeze pastry cream for up to 1 month. Let it thaw overnight in the fridge before using.
6. Can I flavor the pastry cream with something other than vanilla?
Absolutely! Try adding lemon zest, orange zest, or a few drops of almond extract for a new twist.
7. What’s the difference between pastry cream and custard?
Pastry cream is made with cornstarch, while traditional custard relies on eggs and cream. Pastry cream is typically thicker, making it perfect for filling pastries.
8. Can I use pastry cream in a no-bake dessert?
Yes! Pastry cream is great as a filling for no-bake pies and tarts.
9. Why is my pastry cream lumpy?
It could be that you didn’t temper the eggs properly or the heat was too high. Whisk constantly and use low to medium heat to prevent lumps.
10. Can I make this without eggs?
Eggless pastry cream is possible, but you’ll need to use a substitute like silken tofu or cornstarch for thickening.
Conclusion
Pastry cream is an essential recipe that’s not only easy to make but can elevate all your favorite desserts. From tarts to cakes to cream puffs, this creamy, dreamy filling is the perfect touch. Once you make it yourself, you’ll wonder why you ever bought the store-bought stuff. Give it a try, and enjoy the magic of pastry cream in your kitchen!
PrintPastry Cream
Pastry Cream, also known as Crème Pâtissière, is a rich and velvety custard used as a filling in a variety of pastries and desserts. Its smooth texture and delicate vanilla flavor make it a classic staple in French baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 2 cups
- Category: Custard / Filling
- Method: Stove Top Cooking
- Cuisine: French
- Diet: Vegetarian
Ingredients
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
Instructions
1. In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until just simmering, then remove from the heat.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth.
3. Gradually pour a small amount of the hot milk into the egg mixture to temper it, whisking continuously.
4. Slowly whisk the tempered mixture back into the saucepan with the remaining milk.
5. Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil (about 3-5 minutes).
6. Once thickened, remove from heat and stir in the butter and vanilla extract until fully incorporated.
7. For an extra-smooth finish, strain the pastry cream through a fine sieve into a clean bowl.
8. Cover the surface directly with plastic wrap to prevent a skin from forming and allow it to cool completely.
Notes
– Use the pastry cream as a filling for éclairs, tarts, or layer cakes.
– It is best served chilled and used within a day for optimal freshness.
– If the cream thickens too much upon cooling, gently whisk it to restore a smooth consistency.
Nutrition
- Serving Size: 1/4 cup (approx. 60g)
- Calories: 150 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
