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?

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INGREDIENTS

• (sorry, coming soon with a website update – full recipe available at the bottom!)

HOW TO MAKE PASTRY CREAM

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3 reasons you’ll love this pastry cream

MAKING AHEAD & STORING

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MORE PASTRY CREAM RECIPES

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Delicious Pastry Cream

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 1 cup

Course Dessert

Cuisine French

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.

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!

Video

https://www.instagram.com/p/C6OxgyyxTVb/

Notes

*This is a smaller batch version of créme pâtissèrie, feel free to double as needed!

*Scalding point is when you see a rim of bubbles around the edge of your pot of liquid.

*Rinsing your pot with cold water will help the pan to cool down quickly before you add the mixture back to the pot.

*Make sure that the entire surface of the cream is cover in plastic wrap. This ensures that no skin forms on your pastry cream as it cools. Cause thats yuck.

*I received this recipe from Chef Ashley during my patisserie course in Scotland.