Pastry cream

Vanilla Pastry Cream or Pastry Custard

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Pastry cream or also called pastry custard (crema pasticcera – crème pâtissière) is a creamy custard, often flavored with vanilla.

Custard is a wonderful pudding-like filling based on milk or cream cooked with egg yolk and also flour, corn starch, or gelatin.
Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.

Spoon dessert crème pâtissière

It is a Luscious Spoon Dessert Too!


Pastry Custard is one of the cornerstones in basic pastry preparation.

They are so many variations of the pastry cream flavors that you can prepare:

  • Lemon along with the vanilla bean
  • Lemon
  • Strawberry and vanilla
  • Pistachio
  • Raspberry and vanilla
  • Chocolate
  • Coffee
  • Orange
  • Cinnamon
  • Almond
  • Hazelnut

perfect filling for éclairs doughnuts and cupcakes cream puffs fruit tarts… 2

Is One of the main ingredients of the Italian trifle “Zuppa Inglese” or Mille-Feuille

For the best, rich vanilla aroma use the real Vanilla beans, it will be worth it! The taste of your custard will be elevated and plentiful in natural flavor.

Bite zise Vanilla Pastry Cream

It can be used to stuff sponge cake, and is the perfect filling for éclairs, doughnuts, and cupcakes, cream puffs, fruit tarts…

How to make: Vanilla Pastry Cream

1. Add the vanilla beans to the milk in a saucepan and slowly bring it to a simmer.

2. In a bowl, add egg yolks and sugar. Stir it together, dont let the sugar rest in the egg yolks as it will start to lump up and your pastry cream will get lumpy as well.

3. Then add the cornstarch and stir it together.

4. When the milk has started to simmer add 1/3 of the liquid in the egg mixture and stir it until well combined. Do this 2 more times with the rest of the liquid.

This process will temper the eggs, If you just combine the two mixtures, you’ll end up with cooked eggs in your cream.

5. After diluted the egg mixture pour it back in the saucepan and bring it back to a simmer while whisking continuously. This will slowly bring up the temperature of the eggs without scrambling them.

When the pastry cream has firmed up transfer it to a chilled bowl or ice bath and whisk with energy until the cream is under 50c / 122f.

Cover the surface of the bowl with plastic wrap to prevent a custard skin from forming on top. Let it cool in the fridge and after a couple of hours, you can use the pastry custard. Transfer it to a piping bag for filling your desserts.

Vanilla Pastry Cream

Vanilla Pastry Cream

Yield: 650 ml
Prep Time: 20 minutes
Total Time: 20 minutes

 Pastry cream or also called pastry custard (crema pasticcera / crème pâtissière) is a creamy custard, often flavored with vanilla. Custard is a wonderful pudding-like filling based on milk or cream cooked with egg yolk and also flour, corn starch, or gelatin.

They are so many variations of how to flavor the pastry cream that you can prepare: Lemon and Vanilla, Lemon, Strawberry and vanilla, Pistachio, Raspberry and vanilla, Chocolate, Coffee, Orange, Cinnamon, Almond, Hazelnut.

Ingredients

  • 500 ml /16 fl. oz ( 2 Cups + 2 Tbsp) Whole Milk
  • 140 g Egg Yolk (8 yolks)
  • 2 Vanilla Beans
  • 140 g / 5 oz (⅔ cup + 1 tbsp) Sugar
  • 40 g / 1 1/2 oz (1/3 cup) Cornstarch

Instructions

    Add the vanilla beans to the milk in a saucepan and slowly bring it to a simmer.

    In a bowl, add egg yolks and sugar. Stir it together, dont let the sugar rest in the egg yolks as it will start to lump up and your pastry cream will get lumpy as well.

    Then add the cornstarch and stir it together.

    When the milk has started to simmer add 1/3 of the liquid in the egg mixture and stir it until well combined.
    Do this 2 more times with the rest of the liquid. This process will temper the eggs,

    If you just combine the two mixtures, you’ll end up with cooked eggs in your cream.

    After diluted the egg mixture pour it back in the saucepan and bring it back to a simmer while whisking continuously.
    This will slowly bring up the temperature of the eggs without scrambling them.

    When the pastry cream has firmed up transfer it to a chilled bowl or ice bath and whisk with energy until the cream is under 50c / 122f.

    Cover the surface of the bowl with plastic wrap to prevent a custard skin from forming on top) as you can use a spoon when applying the cream inside the cookies. Let it cool in the fridge and after a couple of hours, you can use the cream. Transfer it to a piping bag.

Notes

  • Cover the surface of the bowl with plastic wrap to prevent a custard skin from forming on the surface.
  • Before using the pastry custard to fill cakes, pies or cream puffs you must let it cool.
  • Keep the pastry cream in the fridge, in a bowl covered with cling film, for 2 days.

Tips:
  • Cover the surface of the bowl with plastic wrap to prevent a custard skin from forming on the surface.
  • Before using the pastry custard to fill cakes, pies or cream puffs, etc. you must let it cool.
  • Keep the pastry cream in the fridge, in a bowl covered with cling film.

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