Homemade Pastry Cream
Pastry cream, also known as crème pâtissière, is a rich, creamy custard filling used in a wide variety of desserts and pastries. It’s a versatile ingredient that elevates classic treats like éclairs, cream puffs, tarts, and pies. While store-bought pastry cream may be convenient, homemade versions offer a fresher taste and the freedom to customize flavors to your liking. This guide will walk you through everything you need to know to make perfect pastry cream from scratch.
For a step-by-step guide on making pastry cream, check out this recipe from The Kitchn. If you’re looking for more in-depth explanations, Serious Eats offers a fantastic overview of the pastry cream-making process here. Now let’s dive into the basics!
What Is Homemade Pastry Cream?
Homemade pastry cream is a smooth, custard-based filling made from a few simple ingredients, including milk, sugar, egg yolks, cornstarch, and vanilla. It’s traditionally used to fill delicate pastries like éclairs and cream puffs, but its uses extend to fruit tarts, layered cakes, and even parfaits. Unlike custard, pastry cream is thickened with cornstarch, which gives it a creamier, firmer texture, making it ideal for filling pastries without running.
Pastry cream is also a base for other custards, such as chocolate pastry cream or coffee pastry cream. This versatility allows you to create countless flavor variations.
Why Make Pastry Cream at Home?
Making pastry cream at home comes with several benefits:
- Better flavor: Freshly made pastry cream has a rich, homemade taste that store-bought versions can’t match.
- No preservatives: When you make it yourself, you control the ingredients, ensuring that it’s free from preservatives and artificial additives.
- Customization: Whether you prefer a vanilla bean pastry cream or a chocolate version, making it yourself allows for endless flavor possibilities.
- Cost-effective: Homemade pastry cream is often cheaper than buying pre-made versions, especially when you’re making large batches for baking projects.
For tips on making your own, you can refer to this Serious Eats guide.
Essential Ingredients for Pastry Cream
Making homemade pastry cream requires just a few essential ingredients, all of which play a crucial role in achieving that smooth, creamy texture and rich flavor. Here’s a breakdown of the key ingredients you’ll need:
- Whole Milk: The base of the cream, whole milk provides the necessary fat to give the pastry cream its richness and smooth consistency. For a dairy-free version, consider using almond milk or coconut milk.
- Sugar: Granulated sugar sweetens the pastry cream and helps balance the richness of the eggs and milk. You can adjust the sweetness to your preference.
- Egg Yolks: Egg yolks are the key thickening agents in pastry cream. They contribute to the custard-like texture and create a silky, velvety finish. The egg yolks also give the cream a vibrant golden color.
- Cornstarch: This ingredient acts as a thickening agent, giving the cream its body without the need for additional eggs. Cornstarch ensures the pastry cream firms up and holds its shape when used as a filling.
- Vanilla Extract: The signature flavor of pastry cream, vanilla extract adds warmth and depth. For an even more aromatic result, you can use a vanilla bean.
These simple yet essential ingredients create a rich, versatile filling perfect for pastries, tarts, and other delicious desserts.
How to Make Homemade Pastry Cream
Making homemade pastry cream from scratch might seem intimidating, but it’s actually a straightforward process. With just a few ingredients, you can create a rich, smooth custard that’s perfect for filling éclairs, tarts, cream puffs, and more. Here’s a simple, step-by-step guide on how to make the perfect pastry cream every time.
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup granulated sugar
- 6 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (optional, for a richer texture)
Step 1: Prepare the Egg Mixture
Start by whisking the egg yolks and cornstarch together in a medium bowl until smooth. This mixture will act as the base for the pastry cream. The cornstarch helps thicken the custard and ensures that it has a smooth, silky texture. Set this bowl aside for the moment.
Step 2: Heat the Milk and Sugar
In a saucepan, combine the whole milk and granulated sugar. Place the pan over medium heat and warm the milk until it’s steaming, but not boiling. Stir the mixture occasionally to dissolve the sugar completely. If you have a vanilla bean, you can split it and add it to the milk at this stage for a more intense flavor. Otherwise, you’ll add the vanilla extract later.
Step 3: Temper the Egg Mixture
Once the milk and sugar mixture is hot, you need to temper the eggs. To do this, slowly pour a small amount of the hot milk into the egg yolk and cornstarch mixture while whisking constantly. This gradually warms up the eggs and prevents them from curdling. Continue adding the milk slowly until about half the milk mixture has been incorporated.
Step 4: Combine and Cook
Now, return the egg mixture back into the saucepan with the remaining milk mixture. Place the saucepan over medium heat and whisk constantly. The mixture will start to thicken after a couple of minutes. Continue to cook, whisking constantly, until it reaches a custard-like consistency and can coat the back of a spoon. This will take around 5 to 7 minutes.
Step 5: Add Vanilla and Butter
Once the pastry cream has thickened, remove it from the heat. Stir in the vanilla extract for flavor. If you prefer a richer, creamier texture, add the unsalted butter and stir until fully incorporated. This step is optional but will give your pastry cream a silkier finish.
Step 6: Cool the Pastry Cream
To prevent a skin from forming on top of the pastry cream, cover the surface with plastic wrap, making sure it touches the cream directly. Allow it to cool to room temperature, then refrigerate it for at least 2 hours before using. If you need it to cool faster, you can place the bowl in a larger bowl of ice water, stirring occasionally.
Step 7: Use or Store
Once chilled, your homemade pastry cream is ready to use. If you’re not using it right away, store it in an airtight container in the fridge for up to 3-4 days. You can use it to fill pastries, tarts, cakes, or even as a topping for fruit parfaits.
Making pastry cream from scratch may seem daunting at first, but with these clear steps, you’ll be able to create a smooth, decadent filling for all your favorite desserts. Once you’ve mastered this recipe, you can experiment with flavor variations like chocolate pastry cream or coffee pastry cream to suit any dessert!
Common Mistakes and How to Avoid Them
When making pastry cream, it’s common to encounter a few issues. Here’s how to avoid them:
- Curdling: This happens if the eggs are exposed to direct heat without being tempered properly. Always whisk constantly and slowly add the hot liquid to the egg mixture.
- Too runny: If your pastry cream is too runny, cook it a little longer to help it thicken. You can also add a bit more cornstarch during the initial steps.
- Lumps: Straining your pastry cream through a fine-mesh sieve before cooling ensures a smooth, velvety texture.
These simple tips can help you avoid common pitfalls and achieve perfect pastry cream every time.
Storage and Shelf Life
Homemade pastry cream should be stored in the refrigerator in an airtight container. It will last for up to 3-4 days. To prevent a skin from forming, cover the surface of the pastry cream with plastic wrap, ensuring it touches the cream directly.
If you need to make a larger batch or want to prepare it in advance, pastry cream can be stored in the fridge until you’re ready to use it.
Creative Uses for Pastry Cream
Pastry cream is incredibly versatile. Here are some creative ways to use it:
- In éclairs and cream puffs: The classic use for pastry cream is as a filling for éclairs and cream puffs.
- Fruit tarts: Use pastry cream as the base for fruit tarts, topped with fresh berries or other fruits.
- Layered desserts: Pastry cream can be layered in cakes, parfaits, or even trifles.
- As a frosting: For a rich, creamy frosting, whip cooled pastry cream and use it on cakes or cupcakes.
How to Flavor Pastry Cream
One of the best parts about making pastry cream is the ability to customize it. Here are some flavoring ideas:
- Vanilla bean: Replace the vanilla extract with a scraped vanilla bean for a more intense flavor.
- Chocolate: Add melted chocolate to the mixture to create a delicious chocolate pastry cream.
- Coffee: Stir in some instant coffee or espresso for a coffee-flavored twist.
The possibilities are endless, so feel free to experiment with your favorite flavors.
Pastry Cream FAQ
- Can you freeze pastry cream? Yes, you can freeze pastry cream for up to 1-2 months. However, the texture may change once thawed.
- What if my pastry cream is too thick? If your cream is too thick, you can add a small amount of milk to loosen it up. Reheat gently if needed.
- Is pastry cream the same as custard? Though similar, pastry cream is thicker than custard and uses cornstarch as a thickening agent, whereas custard is typically thickened only with eggs.
By following this guide, you can easily make delicious homemade pastry cream and use it in a variety of desserts. Whether you stick to the classic vanilla pastry cream or experiment with different flavors, the possibilities are endless. Enjoy baking!
If you like more appetizer or snack recipes discover our recipe for Homemade Jelly Donuts
