Frostings & Fillings

Pastry Cream

 

Pastry cream – or crème pâtissière – is one of the fundamental French creams I learned to make at culinary school.  It is used in a wide variety of French pastries and desserts, such as the filling for éclairs and the base for light cream used to make fruit gratins.  It can be flavoured with different flavourings such as vanilla bean, coffee and chocolate.  It is a technical cream to make, but if you follow the tips I’ve included with the recipe, your pastry cream will come out silky smooth and delicious.

 

 

 

 

Tips for Making Perfect Pastry Cream

 

  1. Be careful not to burn the pastry cream: Custards like this pastry cream can burn easily during cooking due to the thickness of the custard.  Burned custard will have burnt bits throughout which look and taste unappealing.  You can avoid burning the pastry cream by stirring it constantly and scraping the bottom of the pot while it is cooking, and also by cooking it on lower heat and not longer than necessary.
  2. Chill the cooked pastry cream immediately: It is important to cool the pastry cream in the refrigerator immediately after it is made to prevent bacterial growth.
  3. Cover the pastry cream with parchment: Covering the pastry cream with parchment paper while it is cooling in the refrigerator will prevent a tough skin from forming on top.

 

 

Recipe Q & A

 

Q:  Why are there lumps in my pastry cream? 

 A:  Lumps may form in the pastry cream if it burns during cooking or if the egg yolks and sugar aren’t mixed together immediately when combined.  In the latter case, the sugar “burns” or dries out the egg yolks resulting in the formation of hard lumps in the cooked pastry cream.

Q:  Can you flavour the pastry cream with other flavours?

 A:  Yes you can!  You can flavour it with cocoa, coffee, or other flavourings.

 Q:  Can the pastry cream be frozen?

 A:  It is best not to freeze the pastry cream and this will cause it to separate and become watery.  

 Q:  How long does the pastry cream keep?

 A:  The pastry cream will keep for 2 days refrigerated.

 

 

 

Pastry Cream

 

Recipe By:          Blue Ribbon Eats

Recipe Makes:   ~ 4 cups
Prep Time:          30 minutes

 

 

INGREDIENTS

3 cups 2% milk

1 cup heavy cream

1/2 cup white sugar

4 large egg yolks

6 tablespoons all-purpose flour

2 tablespoons unsalted butter

2 teaspoons vanilla extract

 

 

INSTRUCTIONS
  1. In a medium-large pot add the milk and cream.  Mix with a whisk to blend.  In a large heat-proof bowl add the sugar and egg yolks.  Immediately mix with a whisk until the mixture is pale yellow.  Add the flour and mix just until blended.
  2. Bring the milk mixture to boil.  Pour half of the milk mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium-low heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter and vanilla extract.  Stir until blended.
  3. Pour the pastry cream into a heatproof bowl, cover the top with parchment paper, and immediately refrigerate until cool.

 

 

 

Yields 4 cups

Pastry Cream

30 minPrep Time

30 minTotal Time

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Recipe Image

Ingredients

3 cups 2% milk

1 cup heavy cream

1/2 cup white sugar

4 large egg yolks

6 tablespoons all-purpose flour

2 tablespoons unsalted butter

2 teaspoons vanilla extract

Instructions

  1. In a medium-large pot add the milk and cream.  Mix with a whisk to blend.  In a large heat-proof bowl add the sugar and egg yolks.  Immediately mix with a whisk until the mixture is pale yellow.  Add the flour and mix just until blended.
  2. Bring the milk mixture to boil.  Pour half of the milk mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium-low heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter and vanilla extract.  Stir until blended.
  3. Pour the pastry cream into a heatproof bowl, cover the top with parchment paper, and immediately refrigerate until cool.

Nutrition

Calories

2051 cal

Fat

134 g

Carbs

179 g

Protein

35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
19
https://evipatissier.com/2019/02/20/pastry-cream/

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