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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.
How do you stiffen pastry cream? ›
If you did want a stiffer and thicker vanilla pastry cream, you can increase the amount of cornstarch. If you added extra cornstarch and it's still not thick enough, you absolutely need to allow the pastry cream to bubble (boil) and cook for a minute while whisking to activate the cornstarch thickening properties.
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 creme brulee 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? ›
At its heart, pastry cream is a milk-based custard that's thickened with egg yolks and starch.
What is the purpose of pastry cream? ›
Function. Pastry cream is the most commonly used type of filling in French patisseries due to its rich, creamy texture and the versatility of potential flavor combinations. It can also be used as a filling in pies, particularly in the boston cream pie.
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.
Mexican crema is thinner than sour cream, and is more often drizzled than dolloped. However, despite sour cream having a thicker consistency than crema, it actually has a lower milk fat percentage. Sour cream ranges from 18-20% fat, whereas Mexican crema is closer to 30%.
Is Mexican crema the same as cream? ›
Mexican Crema is a creamy and slightly tangy condiment very similar to sour cream. It's thicker and richer than American sour cream, but not as thick and rich as French crème fraîche. It's often used as a finishing touch to Mexican dishes like tacos, enchiladas and mixed into soups.
Why won't my pastry cream set? ›
If you don't cook it enough, it won't set in the refrigerator and you'll end up with a soupy mess. So when in doubt, err on cooking a little longer. If you have it, use the best, heavy-bottomed saucepot you have. The pastry cream will heat up more evenly and ensure a successful cook.
What are the different types of pastry creams? ›
Pastry Creams: 10 Types and Uses for Dessert Recipes
- Channel Island extra thick double cream.
- Chantilly cream.
- Clotted cream.
- Crème fraîche.
- Double cream.
- Extra thick single cream.
- Flavoured creams.
- Goat's milk double cream.
Pastry cream, on the other hand, is thought to be French in origin. It has a considerably thicker consistency, allowing it to be piped into or spread onto pastries and other dishes. This is because, while its base is the same as custard sauce, it relies on the addition of cornstarch to reach completion.
What are the 3 types of custard? ›
3 Varieties of Custard
There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.
What is a substitute for custard cream? ›
Here are a few examples:
- Vegan custard: Vegan custard can be made using a combination of plant-based milk (such as soy, almond, or coconut milk), cornstarch or arrowroot powder as a thickener, sugar, and vanilla extract. ...
- Tofu custard: Silken tofu can be used as an egg substitute in custard recipes.
Pastry cream is a delicious pudding-like custard recipe that you never knew you needed! Also called Crème Pâtissière, this French staple is an important part of many desserts, like eclairs and fruit tarts. It is similar to vanilla pudding but much thicker (perfect for piping and filling Bavarian Cream Donuts!)
