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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.
Did you make this recipe?
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FAQs
The methodology and most of the ingredients are the same, except pastry cream incorporates flour or cornstarch and therefore needs to be boiled. This results in a much, much thicker custard. Crème anglaise on the other hand, is thickened only with egg yolks resulting in a thinner, silkier, more pourable sauce. Hi!
What is the difference between pastry cream and whipped cream? ›
Pastry cream delivers in flavor — sweet and custard-like — but lacks lightness. Whipped cream is as light as it comes but doesn't have much flavor or stability.
What is pastry cream 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? ›
Egg yolks – Egg yolks add richness and helps to thicken the pastry cream a little. Cornstarch – This starch helps thicken the pastry cream to the desired thickness, while also acting as a buffer to prevent the egg yolks from curdling too quickly. Using cornstarch makes this pastry cream naturally gluten free.
Is pastry cream the same as bavarian cream? ›
Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour).
Is custard the same as creme pâtissière? ›
P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard.
Is Bavarian cream and custard the same thing? ›
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.
What is the difference between creme brulee and pastry cream? ›
Crème brûlée, pots de crème, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes. And Mexican flan uses condensed milk and evaporated milk along with eggs.
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.
How long does creme patissiere last? ›
This Pastry cream is also great for sandwich cookies and cream puffs, profiteroles. Made in just 15 minutes from start to finish and it's honestly a super easy recipe to make. You can store it in a fridge for up to three days or in a freezer for up to three weeks (only if you are using flour in the recipe).
Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you've ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.
Why is my crème pâtissière too runny? ›
Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.
Can you overcook pastry cream? ›
When heated, the eggs in the mixture coagulate, thickening the cream to a velvety consistency. However, if the cream is heated for too long or at too high a temperature, the eggs can become overcooked, resulting in a curdled, unpleasant texture — or even scrambled eggs in your cream.
Why is my pastry cream rubbery? ›
Don't panic when your cooled pastry cream will look rubbery – just give it a good whisk. As the pastry cream cools and sets, it can initially have a rubbery, gummy and slightly curdled appearance as you first start stirring it.
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.
What is the difference between pastry cream and vanilla pudding? ›
Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you've ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.
What do Americans call custard? ›
Custard is a thing in the U.S. but we usually associate the word custard with a thick pudding rather than custard sauce.
What are the three types of custards? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
