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Pastry Cream

Olive
Pastry cream, also known as custard filling or Creme Patisserie in French is used as fillings for eclairs, doughnuts and cakes
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Course Filling, Sweets
Cuisine American
Servings 2 cups

Ingredients
  

Instructions
 

  • In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the mixture sit too long or you will get pieces of egg forming.)
  • Sift the flour and cornstarch (corn flour) together.
  • Add to the egg mixture, mixing until you get a smooth paste.
  • Meanwhile, in a saucepan bring the milk just to boiling. (just until milk starts to foam up)
  • Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer)
  • Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
  • When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick.
  • Remove from heat and immediately whisk in the liqueur (if using).
  • Stir in vanilla extract.
  • Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  • Cool to room temperature.
  • If not using right away refrigerate until needed, up to 3 days.
  • Whisk or stir before using to get rid of any lumps that may have formed.

FOR LIGHTER PASTRY CREAM:

  • Fold in ½ cup (120 ml) softly whipped cream to cooled pastry cream.

FOR CHOCOLATE PASTRY CREAM:

  • Add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream.
  • Stir until melted.

FOR COFFEE PASTRY CREAM:

  • Add ⅓ - 1 tablespoon instant espresso or coffee powder to the hot milk.
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