Pastry cream is a filling that contains milk together with sugar, eggs, starch, and flavorings. It is often used in desserts, and puddings and is a sweet filling that is used in tarts and cakes as well. If you plan on mastering desserts, this recipe is a must-have in your repertoire. You will be making it often as a component on its own or as an ingredient in another component. We often use it in mousses and Danishes, entremets, Mille-feuille, and even in cakes.
Why make this recipe
The classic recipe for pastry cream requires tempering of egg yolk mixture with a hot milk mixture. This can be an intimidating process for homebakers with the risk of curding the eggs. But, this recipe takes away the need to temper the eggs or heat the milk. Plus, no tempering also means we do not need all those extra dishes, you can make this in just one pot from start to finish. Also, this recipe uses the same ingredients as the classic recipe. The only difference is in the method and the result is the same rich and creamy, with a velvety texture. You need only 5 ingredients and most of them are easy to find or pantry staples. The whole recipe comes together in less than 15 minutes. It is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice cream, and more.
Ingredients and substitutes
Milk – Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here. So, make sure you use at least 3% fat. Low fat will just not thicken enough. Egg yolks – We need good quality, large egg yolks here. It’s what gives the pastry cream its richness. The egg yolks also contribute to the color of the final product. So, I prefer to use organic eggs with a light orange color. Again this is optional, the regular egg yolks work just fine. Vanilla – You also must use good quality vanilla for this pastry cream. It does make a huge difference. I use a vanilla bean, but you can also use 1 tsp vanilla bean paste or 1 tsp vanilla extract. Cornstarch/cornflour – In addition to the egg, this cornstarch will help thicken the pastry cream even more. You can add more or less depending on the consistency of pastry cream you need.
One-Pot Pastry Cream Recipe
In a heavy-bottom saucepan, combine egg yolks and sugar. Add the cornstarch – combine well with a whisk Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps.Pro tip – Gradually, add the milk a little at a time to prevent lumps.
Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip – The liquid will transform from a foamy liquid to a thick custard with no foam at all.
Strain through a mesh or sieve – discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.Pro tip – straining will ensure a smooth texture and remove any curdled or thickened milk solids Let cool completely before you store it in the refrigerator. This is a delicious dessert on its own or used as a filling in pastry, tarts, or other treats.
Storage
Crème pâtissière aka pastry cream has to be stored in the fridge because it contains eggs and milk. Never leave creme patisserie at room temperature. Always place the plastic wrap over the surface of the pastry cream, this will prevent a skin from forming. This can be stored in the fridge for 3 to 4 days only. You cannot freeze creme patisserie because when thawed it tends to break down. The starch and egg protein separate.
Tips for success
Always use good quality ingredients – fresh eggs are very important for this recipe. Heat the milk with the vanilla bean for a few minutes before you temper the egg yolks. This lets the milk infuse with the vanilla and results in a wonderful rich vanilla flavor. Whip the egg yolks, sugar, and starch with a whisk until light and fluffy to prevent lumps. There is no need to rush the tempering process. Take your time and pour the hot milk mixture a little at a time. What is important, is that you continue to move the egg mixture while pouring the milk to prevent curdling. A whisk or wooden spoon works great when stirring to prevent lumps You must stir all the time – this will prevent the milk and egg from curdling and you will have a silky smooth custard. Stirring can be very boring but it is important to keep the heat med-low and stir constantly. Medium-high heat can cause the milk solids to burn easily.You want the mixture to cook and thicken at the same time. If you thicken it too fast, it may curdle but it may also be undercooked. The slow process helps cook the eggs as well as the cornstarch. The mixture will look reduced in quantity when thickened. This mixture will continue to thicken as it cools and chills in the fridge. Straining is necessary to remove any lumps – giving you a smooth velvety creamy pastry. Always cover the top surface of the custard to prevent any skin from forming. If you don’t that skin will later result in lumpy pastry cream which can block the piping bags.
Variations
Creme Anglaise – this is a custard sauce or pouring version of this recipe. It is often used as a sauce to serve with cakes, brownies, and pastries. The simplest way to make it is to use less cornstarch and thickness it for less time. Reduce cornstarch by 1 tablespoon and remove while still pouring consistency. Creme Patissiere – A thicker version made with additional cornstarch. The purpose of this is to use as a filling in cakes, desserts, and pastries so it won’t flow out. In order to thicken the custard longer additional cornstarch is used which also prevents the eggs from curdling. Add 1 additional tablespoon of cornstarch and cook until the cream is more thicker. Creme chantilly – a combination of pastry cream with sweetened whipped cream. I like equal quantity of pastry cream and whipped cream Creme legere – is a thick creme patissiere with sweetened whipped cream. (Same amount as chantilly). Diplomat cream – a combinatin of pastry cream or creme patissiere with stabilized whipped cream. The gelatin in the whipped cream helps keep the creme longer. (Same amount as chantilly) Creme bavarios is a dessert made on its own made with custard or pastry cream, whipped cream, and gelatin which helps set like a pudding. Try myBavarian cream, Stawberry bavarian cream or bavarian cream cake Eggless bavarian cream. Custard cake filling – I like to add some all-purpose flour along with cornstarch to make a cake filling. This helps thicken the pastry cream making it stable for filling between layers of a cake.
What is pastry cream used for?
Very commonly used with choux pastry such as in classic profiteroles, mille-feuille, and chocolate eclairs. You can also use pastry cream as a cake filling between layers for a layered cake. Add some strawberry puree and whipped cream to creme patisserie make a quick strawberry mousse. And, add some melted chocolate and whipped cream to pastry cream to make a quick chocolate mousse. Spread creme patisserie evenly in a pre-baked tart shell topped with your favorite fruits and you have a fruit tart. Also, you find it often used in most bakeries and restaurants as a filling for cakes and pastries. In addition, one of the easiest desserts you can create is a fruit tart with vanilla pastry cream as a base topped with fresh fruits as I did in my Blueberry Tart or Fresh Strawberry Tart.
Troubleshooting
Why has my pastry cream curdled?Pastry cream needs to be cooked slowly on medium to low heat. Too high heat can cause the eggs to scramble and curdle, which results in lumpy pastry cream. Why is my pastry cream lumpy?I prefer to use a whisk and cook pastry cream on medium-low heat to keep things moving and homogenous. If the heat is high and the mixing is not even, the custard can get lumpy. Remove it off the heat – give it a good whisk and place it back on low to continue cooking. Adjust heat accordingly. Or why is my pastry cream is too thin?Crème pâtissière needs to be cooked until it is thick enough to coat the back of a spoon. If you take it off too quickly it will be thin and often undercooked. Why is my pastry cream too thick?Too much starch can cause the custard to be too thick or sometimes doughy. So, always measure the ingredients well and use only the amount stated in the recipe. You can thin down a thick creme patisserie by adding a little whipped cream
More custard-based recipes
Creme Brulee, Apricot Creme Brûlée, Pumpkin Creme Brûlée Creme Caramel – flan, Creme Caramel Apricot Flan Panna Cotta – Strawberry, Mango, Blackberry, Blueberry, Chocolate Soufflé Tart, Pumpkin Souffle See all custard desserts or see all dessert recipes See all custard-based desserts
Frequently asked questions
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