Creme patisserie is a type of pastry cream that can be used as a filling or a topping for cakes, tarts, and other desserts. It is made by combining egg yolks, sugar, milk, vanilla extract, salt, and cornstarch in a saucepan over medium heat.

The crème pâtissière recipe is a French pastry cream that is made with eggs, sugar and flour. It can be served on its own or as a filling for various pastries.

A easy and tasty Pastry Cream (Creme Patisserie) recipe that can be used to make donuts, eclairs, and a variety of other sweets. Consider custard, but thicker, silkier, and more delectable!

Pastry Cream is a must-have for pastries, baked products, and sweets in the kitchen. Have you ever eaten a Chocolate Eclair or a scrumptious doughnut overflowing with a silky rich creamy filling? That’ll be pastry cream, for sure! It’s such a simple dish with basic tastes that you’ll want to make it again and again after you’ve tried it!

What is the purpose of Pastry Cream?

  • Filling Donuts
  • To make Eclairs, Profiteroles, and Cream Puffs
  • Custard Tarts’ foundation
  • It’s a cake filling. 
  • + a plethora of different baked items & pastries

Is Custard the same as Pastry Cream?

Pastry Cream is prepared using the same components as custard, but in smaller amounts. The major difference between the two is how they are used: pastry cream is used to fill donuts, tarts, and pastries, whereas custard is used to serve with apple pie.

As a result, custard is much thinner, more like a sauce, and includes much less flour. Pastry Cream is thicker and holds its form better.

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Tips & Tricks for Making Pastry Cream

  • When the pastry cream is on the burner, never let it alone! It goes from runny to thick in a flash.
  • If your pastry cream is a bit lumpy, sift it through a sieve. Any lumps will be removed, leaving you with velvety smooth pastry cream.
  • On top of the pastry cream, a skin will develop rapidly. To prevent this, cover the pastry cream with plastic wrap so that no portion of it comes into contact with the air.
  • Diplomat Cream is made by combining whipped cream with pastry cream. It has a lighter texture and taste, which makes it an excellent topping for strawberries and pies.

Pastry Cream with Flavor

  • Chocolate Pastry Cream — Once the pastry cream has chilled, stir in 1/2 cup of melted chocolate that has been cooled.
  • Add a few tablespoons of instant coffee to the eggs and sugar to make a coffee pastry cream.
  • Citrus zests and essences may be added to the pastry cream to create a variety of tastes.

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Troubleshooting Pastry Cream

My pastry cream had lumps in it.

When pastry cream is not stirred sufficiently, it cooks unevenly on the bottom of the pan, is cooked for too long, or is heated too high, it may become lumpy. Remove the pot from the heat as soon as you detect lumps and give it a thorough whisking. If there are still lumps, strain it through a sieve. 

My pastry cream isn’t thick enough.

It’s possible that you didn’t cook the pastry cream long enough for it to thicken. Return it to the fire and continue to whisk as it cooks. You may need to add another egg yolk if it doesn’t thicken up.

Pastry Cream Ingredients

4 big egg yolks — I used giant eggs, although 5 medium egg yolks will suffice. This recipe only requires egg yolks, but you may use your egg whites in these other dishes.

a third of a cup | 65 grams of sugar

30g flour (2 tbsp) The ideal flour for this recipe is all-purpose flour, although corn starch may be used instead if you wish to make it gluten-free.

112 Cups | 375ml Milk – Use whole milk for optimum results, or half & half for a creamier outcome.

1 teaspoon vanilla extract — This recipe may be made using vanilla essence, extract, or vanilla beans. I prefer to add seed extract because I enjoy the way the seeds are scattered throughout the pastry cream.

Pastry Cream: A Step-by-Step Guide

Separate your eggs into yolks and whites, putting the yolks in a medium mixing bowl and the whites in a separate dish that may be stored in the fridge for later use.

Toss in the white granulated sugar and whisk until the mixture is light and frothy and has doubled in volume, approximately 2-3 minutes. You may use a hand mixer for this, but a whisk will work just as well.

Add the flour when the egg yolks and sugar are light and frothy. To create a gluten-free pastry cream, replace the flour with corn starch. Whisk until the flour is completely incorporated and no lumps remain. 

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Fill a medium saucepan halfway with milk and heat over low heat until it just begins to boil — do not boil the milk. Remove the milk from the heat and set it aside.

Place the egg and sugar bowl on a tea towel to keep it from moving around while whisking. While constantly mixing, slowly add the heated milk into the eggs and sugar. Pour the mixture in the bowl back into the pot after half of the hot milk has been added. 

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Place the saucepan over low heat and constantly whisk the pastry cream until it thickens. It’s critical not to walk away at this stage because the pastry cream will rapidly change from thin and runny to thick! 

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Pour the pastry cream into a mixing bowl after it has thickened and held its form. Mix in the vanilla extract until everything is well combined. To create various versions of the pastry cream, add any additional essence or cooled melted chocolate at this stage.

Cover the pastry cream with plastic wrap, pressing it down against the surface to prevent a skin from forming. Before using, put it in the fridge for at least 4-6 hours. When you’re ready to use the pastry cream, whisk it well to loosen it up.

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Frequently Asked Questions regarding Pastry Cream

What is the purpose of straining pastry cream?

Pastry Cream may turn lumpy if heated too quickly or boiled for too long. By straining the pastry cream through a sieve, the lumps may be easily removed.

What’s the best way to make Pastry Cream?

You may need to start again if your pastry cream is extremely lumpy and has a gritty texture. When eggs are cooked to a high temperature, they curdle, resulting in a kind of scrambled egg custard that no one likes!

How long does Pastry Cream last in the fridge?

Pastry Cream can last for approximately 5 days in the refrigerator. Make careful to keep it covered to avoid forming a skin, and whisk it well before using. 

What is the best way to create Dairy-Free Pastry Cream?

By substituting your preferred milk substitute for the milk, you may create dairy-free pastry cream. All of the other ingredients in the recipe are dairy-free. 

Ingredients

  • 4 Large Yolks from an Egg (or 5 medium egg yolks)
  • Sugar (13 cup / 65 g)
  • 30g / 2 tbsp All-Purpose Flour
  • 375ml/112 Cups Milk
  • 1 teaspoon vanilla extract

Instructions

  1. Separate your eggs by putting the yolks in a medium mixing bowl and the whites in a separate dish that can be stored in the refrigerator for later use.
  2. Toss in the white granulated sugar and whisk until the mixture is light and frothy and has doubled in volume, approximately 2-3 minutes. You may use a hand mixer for this, but a whisk will work just as well.
  3. Add the flour when the egg yolks and sugar are light and frothy. To create a gluten-free pastry cream, replace the flour with corn starch. Whisk until the flour is completely incorporated and no lumps remain.
  4. Fill a medium saucepan halfway with milk and heat over low heat until it just begins to boil — do not boil the milk. Remove the milk from the heat and set it aside.
  5. Place the egg and sugar bowl on a tea towel to keep it from moving around while whisking. While constantly mixing, slowly add the heated milk into the eggs and sugar. Pour the mixture in the bowl back into the pot after half of the hot milk has been added. 
  6. Place the saucepan over low heat and constantly whisk the pastry cream until it thickens. It’s critical not to walk away at this stage because the pastry cream will rapidly change from thin and runny to thick!
  7. Pour the pastry cream into a mixing bowl after it has thickened and held its form. Mix in the vanilla extract until everything is well combined. To create various versions of the pastry cream, add any additional essence or cooled melted chocolate at this stage.
  8. Cover the pastry cream with plastic wrap, pressing it down against the surface to prevent a skin from forming. Before using, put it in the fridge for at least 4-6 hours. When you’re ready to use the pastry cream, whisk it well to loosen it up.

Notes

The pastry cream will keep for approximately 5 days in the refrigerator. Keep it covered so it doesn’t develop a skin, and whisk it well before using.

If your pastry cream is lumpy, you may have overcooked it or allowed it to get too hot. To remove the lumps, strain it through a sieve.

Products to Consider

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Information about nutrition:

Approximately 10 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 91 calories 3 g total fat 1 gram of saturated fat 0g trans fat 2 g unsaturated fat 96 milligrams of cholesterol 50 milligrams sodium 11g Carbohydrates 0g fiber 7 g sugar 4 g protein

Nutritional data is approximated and not necessarily correct.

 

Pastry cream is a type of custard, usually made with milk, eggs, sugar, and vanilla. It is similar to crème pâtissière but has less butterfat. Reference: pastry cream with heavy cream.

Frequently Asked Questions

What is the difference between crème pâtissière and custard?

Creme pâtissière is a type of pastry cream. It is made with egg yolks, sugar, and flour. Custard is a type of dessert that is made with milk or cream, eggs, sugar, cornstarch, and vanilla extract.

How do you make Mary Berry crème pâtissière?

Im sorry, I dont know how to make crème pâtissière.

What is the difference between crème pâtissière and Bavarian cream?

Crème pâtissière is a French pastry cream made with eggs, sugar, flour, and milk. Bavarian cream is a sweet whipped cream flavored with vanilla or almond extract that is sometimes used in desserts.

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