Make Pastry Cream (Creme Patissiere Recipe)

This straightforward Pastry Cream (Creme Patissiere) recipe is easy and scrumptious. A wealthy and creamy vanilla custard you need to use in a wide range of decadent desserts.

Pastry cream is a type of recipes that you simply’ll need to have in your repertoire. It’s tremendous straightforward to make and really versatile.

Right now, I’m going to stroll you thru the method utilizing the recipe I discovered in Pastry College. I’ve been utilizing it ever since as a filling for varied desserts like this Banana Pudding Cake….

…and these Vanilla Custard Cookie Cups.

What’s Pastry Cream?

Pastry cream, often known as creme patissiere, is a thickened vanilla custard made with eggs, milk, sugar, cornstarch (or flour), and vanilla.

It’s used to fill desserts like cream puffs, eclairs, donuts, tarts, and desserts. It is usually typically used as a cake filling, particularly for the Boston Cream Pie.

You’ll be able to eat it straight up, like a pudding, however one in all my favourite methods to make use of it’s in a Diplomat Cream. It’s a lightened-up model the place equal components of pastry cream and whipped cream are folded collectively. 

Make Pastry Cream (Creme Patissiere)

I’m going to stroll you thru step-by-step on tips on how to make creme patissiere your self at house. It solely takes a number of easy components, about 20 minutes, and a few endurance whereas it cools and units.

I exploit egg yolks in my recipe (vs entire eggs) and at this time I used vanilla extract as an alternative of vanilla bean paste which is what I often use. You may as well use an entire vanilla bean pod sliced in half which is able to get strained out on the finish.

Let’s get to it!

Step #1 – Simmer the Milk & Vanilla

Place 1 1/2 cups milk and the vanilla (or vanilla bean paste) right into a medium saucepan. Prepare dinner over excessive warmth, stirring continuously till it simply begins to simmer. Take away from warmth.

Step #2 – Whisk Remaining Substances

In the meantime, in a medium bowl, whisk the remaining milk, egg yolks, sugar, and cornstarch. Make sure that the cornstarch is totally dissolved.

Step #3 – Mood the Egg Combination

Whereas whisking the egg combination vigorously, slowly pour within the scorching milk – in a skinny, regular stream. Whisk continuously and rapidly till all the milk is included. Pour slowly, whisk rapidly.

Step #4 – Return to Warmth & Boil

Return the combination to the pot and cook dinner over excessive warmth, whisking continuously, till it thickens and involves a boil.

Step #5 – Pressure & Cowl

Pressure the custard by way of a fine-mesh sieve to take away any cooked bits of egg and to make sure it’s fully clean. That is additionally the place you’d pressure out the vanilla pod for those who used one.

Place plastic wrap instantly on high of the custard to forestall a pores and skin from forming.

Step #6 – Chill

Cool to room temperature after which place within the fridge for a few hours to set. The pastry cream may have thickened and look curdled with you attempt to stir it.

Rewhip by hand for a wonderfully clean and silky custard.

Retailer Pastry Cream

Pastry cream is perishable and must be refrigerated. It doesn’t preserve for a very long time. You’ll be able to retailer in an hermetic container within the fridge for as much as every week.

Sadly, creme patissiere doesn’t freeze nicely. The starch will break down throughout freezing/thawing and the custard will separate.

If you happen to completely should freeze it, you’ll be able to strive restoring it to its former glory through the use of this methodology. I haven’t tried it myself, however I’d give it a go!

Taste Variations

One in every of my favourite variations of this custard is the coconut one I did for this Raffaello Cake through the use of canned (liquid) coconut milk as an alternative of standard milk. 

You’ll be consuming that straight up with a spoon for SURE.

You’ll be able to experiment with different milk alternate options as nicely, although I believe they gained’t have as a lot of a taste affect because the coconut.

You may as well infuse the milk with varied flavors throughout step #1. Do that by including tea luggage or leaves to the milk, or herbs like lavender and thyme to the milk.

You’ll be able to pressure them out earlier than tempering the new milk into the eggs, or on the very finish whenever you’re straining the custard.

I’d suggest straining them out after step #1 although for ease because the custard will likely be thick and also you’ll have to press it by way of the strainer.

On the spot espresso or espresso powder can be a scrumptious addition too, or cocoa powder for a chocolate model! 

You may as well add liqueur to it — whisk it in proper on the finish (or earlier than the ultimate boil if you wish to burn a number of the alcohol off).

If you happen to’ve by no means tried making your personal pastry cream, I hope you give it a go. It’s a easy and scrumptious solution to elevate your desserts to a different degree.

The flavour variations and makes use of are seemingly infinite. Be sure you let me know within the feedback for those who strive it! 

This publish was initially printed Feb seventh, 2020 and has been up to date with new content material on Jan twenty seventh, 2023.