Delicious Pastry Cream
Pastry cream or créme pâtissèrie (sometimes lovingly called “créme pât”) is the base of a lot of your favorite tarts and danishes. You can place it in a piping bag and fill out the bottom of a pastry crust or even spread it flat in the fridge and use a cutter to slice discs out for various fillings. As it sits in the fridge it thickens, making it the perfect component for so many pastries.
This creamy deliciousness is also a great way to up your baking cred and impress your friends. When they ask: “What’s in this?” you can say: “Oh it’s créme pât at the base” and badabing badaboom you now look like a professional chef.
Without further adieu, get to adding this perfect cream to your baking tool belt.
WHAT IS PASTRY CREAM?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE PASTRY CREAM
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this pastry cream
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE PASTRY CREAM RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Bowl
- Medium Pot
- Whisk
- Spatula
- Digital Scale or Measuring Cups
- Measuring Spoons
Ingredients
- 250 g whole milk (1 cup)
- ¼ tsp vanilla extract
- 50 g granulated sugar (approx. ¼ cup)
- 50 g little less than one whole egg
- 12.5 g All Purpose flour (2 tbsp)
- 12.5 g corn starch (2 ¼ tbsp)
- 25 g unsalted butter, cubed (2-3 tbsp)
Instructions
- In a medium pot, bring milk and vanilla up to a scald*.
- In a bowl, whisk together your eggs and sugar for one minute.
- Whisk your cornstarch and flour, into your egg/sugar mixture. Whisking for another minute until everything is incorporated.
- Once you milk reaches scalding point, stream in ⅓ of liquid into your egg mixture, whisking constantly. Repeat with another third, whisk, and then the final third, until all is incorporated.
- Rinse your pot with cold water* and wipe out any residue. Return all of the liquid from the bowl, back to the pot.
- Over medium heat, use a whisk to constantly stir the mixture as it thickens.
- Bring it to a boil and let boil for only one minute stirring continuously so it evenly thickens.
- Remove the pot from the heat and drop in one cube of butter at a time, whisking each in before adding another piece. Repeat until all your butter is added.
- Pour your pastry cream into a bowl and cover the surface of the cream with plastic wrap* before placing in the fridge for a few hours to cool completely.
- Once cooled, it’s ready to use!
