Pastry cream is one of the most versatile ingredients for making desserts. You can use it to fill cakes, tarts, choux pastries, mille-feuille and a wide variety of other classic desserts.
Pastry cream is made from basic ingredients, but a smooth and rich texture relies on the method of preparation. Pastry cream is easy once you know how.
What Is Pastry Cream?
Pastry cream is a thick custard made of milk, egg yolks, sugar and a starch like cornstarch or flour.
Pastry cream is creamy and can be flavored in a wide variety of ways.
You can make vanilla pastry cream, which is very traditional, or you can use many other flavors such as:
- chocolate
- coffee
- citrus zest
- spices
- fruit
- nut pastes
Prep Ingredients Beforehand
Since you need to keep your eye on custard while it’s cooking, prep all of your ingredients before starting.
Measuring all ingredients ahead of time lets you focus on the temperatures and textures when the mixture starts to come together, rather than worrying about whether you’ve measured out the proper amount of something.
Use Fresh Ingredients
Fresh eggs and fresh, high-quality milk will make a big difference in the end result. For vanilla pastry cream, using a high-quality vanilla bean or extract will enhance the final product.
Whisk Egg Yolks and Sugar Together
Mix the egg yolks and sugar together until the mixture is more homogeneous and pale in color.
Make sure you don’t let the sugar sit on the yolks without whisking for too long, since the sugar can break down the yolks’ texture.
Then add in the starch and whisk until the mixture is smooth.
Heat the Milk
Heat the milk separately until it is hot but not necessarily bubbling.
If you’re going to infuse vanilla or some other flavoring into the pastry cream, this is the right time to do so.
Pour the Hot Milk Into the Egg Mixture Slowly
When adding the hot milk to the egg yolks, pour it in slowly while continuously whisking.
This allows the eggs to increase in temperature gradually rather than being exposed to hot milk at once.
Adding the milk slowly reduces the chance of overcooking the eggs and scrambling the yolks.
Cooking the Custard
Put the mixture back into the saucepan and heat it over medium heat, stirring constantly.
The starch and eggs will begin to cook and the mixture will start to thicken.
Don’t Stop Stirring
Don’t walk away from the saucepan at this point. The saucepan heats up quickly and the custard can burn or get lumpy if it’s not stirred constantly.
Use a whisk and scrape the edges and bottom of the saucepan regularly.
When the pastry cream is done, it should be thick enough to stay together but not clumpy.
If it’s too thin, it won’t stick inside pastries.
If it’s too thick, it will be difficult to pipe.
Keep in mind that pastry cream will thicken as it cools.
For an ultra-smooth texture, pour the hot pastry cream through a fine mesh strainer.
This will catch any lumps or bits of cooked egg that might have formed during heating.
It is an easy step that can improve the overall quality of the final product.
Place the pastry cream in a bowl and press plastic wrap directly onto the surface.
This helps prevent a skin from forming.
Let the cream cool completely before using.
Troubleshooting
Lumpy Pastry Cream
You can try whisking it well or straining it to remove lumps.
Too Thin
The starch may not have been cooked enough.
Cook longer if the recipe allows.
Egg Flavor
This could mean the eggs were overcooked.
Use gentle heat and stir often to avoid this problem.
Too Thick
Pastry cream may become quite stiff when cooled.
Whisking it well before using will help.
Add Other Ingredients
Once you know how to make a basic pastry cream, you can try adding flavors like melted chocolate, espresso, orange zest, caramel, or hazelnut paste.
You can also mix it with whipped cream or other ingredients to make a lighter filling.
Use It For More Than Cakes
Pastry cream isn’t just for cakes.
It can be used in:
- Fruit tarts
- Cream puffs
- Layer cakes
- Eclairs
- Mille-feuille
- Dessert cups
With one good recipe, you can make many different desserts.
In Summary
Making pastry cream requires careful timing, controlled heat, continuous stirring, and proper cooling.
Don’t give up if your first batch isn’t perfect.
Learning how to cook a pastry cream properly takes time.
Once you’ve learned the basics, you’ll have a great tool for making a wide variety of desserts. With this recipe and these tips, you can enjoy even more delicious treats with SweetHorizon.