What’s Pastry Cream?
Ok, so I am assuming it is safe to assume that you are here because you need an amazing pastry cream recipe. If so, welcome! I promise you will not be disappointed.
Pastry cream is a rich and creamy pudding-like custard. It is thick enough to hold its shape and perfect to use as a filling for éclairs, cream puffs, tarts, cakes and so much more. If you enjoy baking, this pastry cream recipe is one that you should have in your back pocket.
Pastry Cream vs Custard
One of the question I get quite often is if pastry cream is different than custard.
Pastry cream (aka creme patisserie) is a custard with a thick consistency. A custard refers to a dish that is prepared with sweetened milk and is thickened with eggs, flour and/or cornstarch. Custard can be either thick or thin in consistency – depending on how it will be used. Thin custards can be poured on treats such as apple crumbles and fruit cakes. While thick custards, such as pastry cream can be used as a filling for eclairs, tarts and, cake.
What Pastry Cream can be used for
As noted above, this pastry cream recipe can be used in so many different applications. Two of my favorite ways of using pastry cream are in German Buttercream and as a filling for tarts shells. If you have never tried a Frangipane Apple tart, you absolutely need to. The frangipane filling is made with a mixture of almond cream and pastry cream and tastes heavenly (**yum!!!**).
Every time I make this pastry cream recipe, I always make a little extra to snack on. If you are like me, you could scoop some into a cup and enjoy it as is! Or you could be fancy and use it as a filling for eclairs.
What is the difference between Pastry Cream (Crème Patisserie) and English Cream (Crème Anglaise)?
Quite simply, pastry cream has a thicker consistency than creme anglaise because of the added cornstarch. Pastry cream is perfect as a filling for desserts such as eclairs and tarts. While creme anglaise is more like a pouring custard that can be poured on cakes, crumbles and fruits.
Does Pastry Cream need to be refrigerated?
Pastry cream should be refrigerated if it will not be used within 3-4 hrs. Its is normal for the pastry cream to be thick when it first comes out of the refrigerator. Let the pastry cream rest at room temperature for about 30-45mins before using it. You may need to mix it vigorously for a few minutes, for it to regain its smooth consistency.
Can Pastry Cream be frozen?
Technically yes, pastry cream can be frozen.
However, frozen pastry cream splits after it has been thawed. You can restore the pastry cream to its original texture by warming gently with a little milk, and then whisking continuously until it is reconstituted. In short, it will take some elbow grease to get the pastry cream back to its original texture. In my opinion, it takes as much time to make a fresh batch as it takes to reconstitute frozen pastry cream. As such, I do not make big batches of pastry cream. I make only what I need and a little extra to snack on!
Will you be trying out this pastry cream recipe? If so, be sure to let me know what you think about this pastry cream recipe. Also, feel free to reach out of you have any questions.
Pastry Cream Recipe
Ingredients
- ¾ cup whole milk
- 2 egg yolks
- 50 g granulated sugar
- 15 g corn starch
- 15 g butter
- 1 tsp pure vanilla extract
Instructions
- Pour milk into stainless steel pot and place on medium heat
- While the milk is warming up, whisk together the eggs yolks, sugar, and cornstarch until well combined
- Once the milk is warm, pour some of the warm milk (approx. 1/4 cup) into the egg and whisk together (this is known as tempering the eggs).
- Pour the egg-milk mixture back into the pot and continue to whisk on medium heat until it thickens.
- Take the pot off the heat once you start to see bubbles pop from the surface of the pastry cream. Immediately add the butter and vanilla extract and whisk until you have a well emulsified cream
- Pour the pastry cream into a bowl (while it is still hot) and cover with plastic wrap. Press the plastic wrap down against the surface of the pastry cream to ensure that it does not form a skin
- Leave on countertop to come to room temperature, and then store in the fridge for up to 5 days
Notes
- Do not prepare pastry cream in an aluminium pot. The eggs yolks will react with the aluminium and turn the pastry cream grey
- Make sure to stir the pastry cream continuously until it thickens. You’ll know its ready when you see slow bubbles starting to pop through the thick custard
- You can store pastry cream covered in the fridge for up to 5 days. Reheat in short bursts of 15- 20 second intervals. Bring out of the microwave after each burst of heat and whisk. Alternatively, pastry cream can also be reheated on the stovetop with low heat – while whisking
