Perfect Pastry Cream

Perfect Pastry Cream is easy to make at home for the most delicious pastries, cakes and other desserts. You’ll love this recipe for perfect brioche every time.

Pastry Cream has been called the mother of all face creams. It is found in pastry shops all over the world, especially those based on French cooking. It has a wide range of uses and is also known as Creme Patissiere. We love it so much that we use pastry cream in most of our favorite desserts! Cream Puffs, Puffs, Boston Cream Pie, and more! We love it all and know you will too.

What can you do with pastry cream?

Pastry cream can be used in a variety of ways. It can be eaten straight like a pudding, but is often used to fill puffs, cream puffs, pastries, donuts and pies. It is also often used as a cake filling, especially in Boston Cream Pie. The possibilities are truly endless. You can also vary the texture of the pastry cream for different uses by making it diplomat cream or mousseline cream.

What is Diplomat Cream?

Diplomat Cream is a combination of 1 part pastry cream and 1 part whipping cream. It tastes the same as pastry cream, but has a lighter and fluffier texture. When making diplomat cream, be sure to use a rubber spatula to gently fold the two together.

What is mousseline cream?

The mousseline is a combination of 2 parts pastry cream and 1 part softened butter. It is also known as German Cream and has a silky texture. It can be used as a filling or frosting. When making it, be sure to use very soft butter so that it blends easily with the pastry cream to form a smooth consistency.

Pro tip: The only tricky part of making the pastry cream is tempering the egg mixture. If you pour the egg mixture directly into the hot liquid, you will most likely end up with very nasty little hard-boiled eggs. To avoid this, you can temper the eggs by pouring a small amount of hot liquid into the egg mixture while whisking vigorously. Then immediately pour this mixture back into the main mixture while switching to vigorously stirring the main mixture. Get ready for this so you can work fast. Place the mixing bowl with the egg mixture near the saucepan and have everything ready.

Storage Instructions:

Paste cream can be kept in the refrigerator for up to 7 days. Use the freshest milk possible to prolong life. Milk that is close to its expiration date may not make a pastry cream that will keep for 7 days.

If you liked this recipe, you might be interested in these other delicious dessert recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Perfect Pastry Cream is easy to make at home for the most delicious pastries, cakes and other desserts. You’ll love this recipe for perfect brioche every time.

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

2 cup whole milk
¼ cup + ⅓ cup granulated sugar Divided into
1 whole egg
2 yolk
¼ cup corn starch
2 tablespoon butter
1 teaspoon vanilla extract

instruct

In a large saucepan, whisk together milk and ¼ cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together eggs, egg yolks, cornstarch, and ⅓ cup sugar.
Once the milk has come to a boil, quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, stirring constantly to avoid curdling or overcooking the eggs. Immediately pour the egg mixture back into the saucepan, stirring constantly. Return to medium heat and stir constantly until mixture thickens.
When thickened, remove from heat and stir in butter and vanilla extract until melted. Pour into a clean mixing bowl and cover with plastic wrap so that it touches the top of the pastry cream to avoid any film forming on top.
Cool completely in the refrigerator for at least 4 hours before using.