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Pastry cream shouldn’t be intimidating. Make this simple crema pasticcera recipe like the Italians do for countless desserts and pastries, like zeppole di San Giuseppe, Mimosa cake and more.
This pastry cream recipe is so easy to make, you’ll be patting yourself on the back when you see and taste the results!
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I also have a twist on this crema pasticcera that I think tastes even better than the original. It’s lighter and can be used in so many ways, or just eaten from a bowl (you can’t really do that with pastry cream).
What is Crema Pasticcera?
As the name suggests, pastry cream is used in pastries and cakes. It’s a sort of custard, but with an additional thickener like flour, or starch. In France it’s called crème pâtissière (Brits nickname it creme pat), and it Italy it is known as crema pasticcera. You may have seen this recipe used to make the two types of filling in my zuccotto recipe.
What is Pastry Cream Made of?
Pastry cream normally consists of egg yolks, sugar, a thickener (flour, potato or corn starch, for example) milk and/or cream, and vanilla. It’s cooked on the stovetop and then must be refrigerated.
Once you try the original, make up this pistachio pastry cream, it’s so incredibly delicious!
However, I say you should always try the original first!
And what better way to try it out than in profiteroles topped with chocolate ganache?
Pastry Cream Recipe (Crema Pasticcera)
adapted from Il Cucchiaio D’Argento serves 16 (when filling pastries)
FULL PRINTABLE RECIPE BELOW
Ingredients
- egg yolks
- sugar
- potato or corn starch
- milk
- salt
- vanilla bean/powder
Directions
Place the egg yolks into a medium sized pot (off the heat).
Add the sugar and potato or corn starch and whisk together until uniform.
When the mixture is smooth, place the pot on the stovetop.
Begin pouring in the warm milk whilst whisking, then turn the heat on to medium.
Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn’t form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
This can be kept refrigerated for 2 or 3 days, but consume promptly once the pastries are filled.
Use as desired, for example, to fill choux buns or zeppole di San Giuseppe.
Christina’s Twist on Pastry Cream
See notes in the printable recipe card below.
Using the recipe above, fold in Grand Marnier and whipped heavy cream (beat until stiff). The result is spectacular! It can be served in bowls, but also used in pastries, cakes, trifles, etc. The flavor and texture is sublime! I like it so much more than the original pastry cream!
Ingredients
- 4 egg yolks (organic)
- ⅓ c (75 g) sugar
- 3 Tbsp (30g) potato starch (if using corn starch add 1 more tsp)
- pinch of salt
- 14 oz (415 ml) milk
- 1 tsp vanilla or ½ tsp pure vanilla powder or paste
Instructions
- Place the egg yolks into a medium sized pot (off the heat).
- Add the sugar and potato or corn starch and whisk together until uniform.
- When the mixture is smooth, place the pot on the stovetop. Begin pouring in the warm milk whilst whisking. Turn the heat on to medium.
- Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
- When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn't form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
- Use as desired.
Notes
- If you want a lighter version of this pastry cream, whip 4 oz of heavy whipping cream until stiff and then fold into the chilled pastry cream.
- You can add more or less cream to your liking, and also add a little sugar to the cream when whipping (I prefer it without).
- Adding a tablespoonful of Grand Marnier makes a lovely addition, too.
- Pastry cream can be kept refrigerated for 1 or 2 days, but consume promptly once the pastries are filled.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 76mgSodium: 33mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 2g
Nutrition information is only estimated.
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FAQs
Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.
What is pastry cream made of? ›
Pastry cream is made of milk, egg yolks, sugar, cornstarch, and vanilla. Is pastry cream the same as custard? Pastry cream is a type of custard, while custard is simply a liquid (often milk) thickened with eggs.
What is crema pastelera made of? ›
At its most basic, pastry cream is a combination of milk, eggs, and starch that are cooked together to create a rich and thick custard that's a workhorse in the baker's kitchen.
Why do chefs strain pastry cream? ›
some tips for silky, smooth custard
Next, always always always strain your pastry cream. This will remove any little curdled bits that slipped through during the cooking process.
What's the difference between bavarian cream and pastry cream? ›
Bavarian cream and pastry cream are not the same. While both are custard-based fillings, Bavarian cream is lightened with whipped cream and set with gelatin, giving it a mousse-like texture, while pastry cream is a thick and creamy custard made with eggs, milk, sugar, and flour or cornstarch.
Is crème brûlée the same as pastry cream? ›
They are similar, but not quite the same. The main difference is that custard is actually less firm. Custard is typically thickened only with eggs (which you might recall is how we made the custard for our Creme Brulee), while pastry cream is thickened with a starch (corn starch, in this instance).
Why add butter to pastry cream? ›
The cornstarch: This recipe makes a very firm pastry cream that, when chilled, cuts neatly — a particularly nice thing when you're using it for tarts and cakes. If you'd like a more fluid cream, use a little less cornstarch. The butter: The butter adds richness to the cream as well as body.
What is the thickening agent in pastry cream? ›
The Ingredients
Sugar: Sweetens the pastry cream while also helping prevent the eggs from scrambling in the cooking process. Cornstarch: Used to thicken the crème pâtissière. Also makes this a gluten-free filling.
Can you buy pastry cream? ›
Instant Pastry Cream - Cold Belcreme Powder - 1 bag - 11 lb.
What is Mexican crema called? ›
In Mexico, this delightfully rich dairy product is often referred to as crema fresca, or “fresh cream.” Think of it as the tangier cousin of France's crème fraîche.
Once you have transferred the cooked creme patissiere to a bowl, press a damp piece of greaseproof paper, baking parchment or parchment paper on to the surface to prevent a skin from forming. Let the creme patissiere cool slightly then wrap the bowl tightly with clingfilm (plastic wrap) and transfer to the fridge.
Is Mexican crema just sour cream? ›
On the other hand, crema, often referred to as Mexican crema or crema Mexicana, is a Mexican-style cream with a slightly sweeter and milder taste compared to sour cream. It is typically made by fermenting a combination of heavy cream and buttermilk.
What happens when you overcook pastry cream? ›
When pastry cream is overcooked, the once silky-smooth texture becomes grainy and lumpy. Furthermore, the delicate flavors become muted, or even burnt. It's a heartbreaking outcome that can leave even the most meticulously crafted desserts feeling lackluster and disappointing.
Can you overcook pastry cream? ›
To avoid the dreaded fate of overcooked pastry cream, it's essential to exercise caution and precision throughout the cooking process. To help minimize the risk, keep a close eye on the temperature as it cooks. Use low to medium heat and stir continuously to prevent hot spots and ensure even cooking.
Why is my pastry cream so yellow? ›
Custard is naturally a pale yellow because it's made from milk, egg yolks, sugar, and vanilla. The yolks and vanilla make the custard yellow.
Can I use custard instead of pastry cream? ›
Both have a sweet flavor and velvety texture that can be used to punch up all kinds of desserts. Don't be fooled, though; custard sauce and pastry cream differ in both composition and consistency. For this reason, the two ingredients can rarely act as substitutes for one another when cooking.
Are custard and cream the same? ›
Custard is a cooked mixture of sweetened milk, cream, and eggs. It's used as the base for many types of desserts, including crème brûlée, crème caramel, crème anglaise, and pastry cream. Eggs serve as the thickening agent in custard and are a key ingredient.
What is a substitute for custard cream? ›
Can you really make custard without cream? Yes, definitely. Milk and eggs will still provide a delicious creamy texture and taste. You can use either whole milk, or skimmed milk if want a low fat custard.
Is Bavarian cream the same as custard? ›
Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.
