Crème Pâtissière, commonly known as Pastry Cream, is a rich, creamy custard used as a filling for numerous pastries and desserts. It’s a fundamental component in the world of pastry, admired for its smooth texture and delicate vanilla flavor.
Most Popular Ways of Serving of Crème Pâtissière (Pastry Cream)
- As a filling for eclairs, cream puffs, and tartlets.
- Layered in trifles, mille-feuille, or fruit tarts.
- Spooned over fresh berries or other fruits.
- As a base for fruit or chocolate mousses.
My Tips to Make Crème Pâtissière (Pastry Cream)
- Use fresh, high-quality ingredients for the best flavor and texture.
- Whisk the mixture continuously while cooking to prevent lumps.
- Strain the cream through a fine-mesh sieve to achieve a silky texture.
- Allow the cream to cool completely before using it as a filling.
Combinations of Crème Pâtissière (Pastry Cream)
- Mix with whipped cream for a lighter, fluffier filling.
- Blend with chocolate, coffee, or fruit purees for flavored variations.
- Combine with nuts or fruit pieces for added texture.
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Classic Crème Pâtissière (Pastry Cream) Recipe
Course: Recipe book2
servings10
minutes15
minutesKeep the screen of your device on
Ingredients
2 cups 2 (500ml) whole milk
1 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
6 large 6 egg yolks
2/3 cup 2/3 (135g) granulated sugar
1/4 cup 1/4 (30g) all-purpose flour
1/4 cup 1/4 (30g) cornstarch
A pinch of salt
Directions
- Prepare the Milk:
- In a medium saucepan, heat the milk and vanilla (bean and seeds or extract) over medium heat until it reaches a simmer.
- Mix Egg Yolks and Sugar:
- In a separate bowl, whisk together the egg yolks and sugar until it becomes pale and slightly thickened.
- Add Flour and Cornstarch:
- Sift in the flour, cornstarch, and salt, and whisk well to combine.
- Combine and Cook:
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens and comes to a boil.
- Strain and Cool:
- Strain the pastry cream through a fine-mesh sieve into a clean bowl.
- Cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature. Refrigerate until chilled before using.
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FAQ
Can I use a different type of milk?
Whole milk is preferred for its richness, but you can use 2% milk. Avoid using skim milk as it may result in a less creamy texture.
Can I use a different type of sweetener?
Yes, you can replace granulated sugar with other sweeteners like honey or maple syrup, adjusting to taste.
How should I store the crème pâtissière?
Store in an airtight container in the refrigerator for up to 3 days.
Can crème pâtissière be frozen?
It’s not recommended as the texture may become grainy upon thawing.
How can I fix lumpy crème pâtissière?
If lumps form, simply strain the cream through a fine-mesh sieve to remove lumps and achieve a smooth texture.
