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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 goal is to properly thicken the custard to achieve a consistency that is stiff, thick, and smooth, while remaining easy to pipe or spread. If the resulting pastry cream is too runny and loose, or overcooked and gritty, then we either fell short or overshot this essential step in the process.
What is the difference between custard and crème 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.
Does crème pâtissière need to be refrigerated? ›
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.
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 do I do if my crème pâtissière is 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.
Why did my crème pâtissière not set? ›
If your pastry cream hasn't thickened properly, that can be down to two possible reasons: What is this? You haven't cooked it enough – cook it longer. Remember, you need to cook the pastry cream until it's thickened and it comes to a boil, and then cook it for about one minute longer.
How long can you keep crème pâtissière in the fridge? ›
Always cover your pastry cream with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Store in a fridge for up to three days. You can also freeze the pastry cream for up to three weeks, but only if you are using flour in this recipe.
How to make pastry cream thicker? ›
The egg yolks and cornstarch both serve as thickeners. Increasing the cornstarch is probably the most practical way to make that recipe firmer; try 5 tbsp as a start. (You could instead increase the amount of egg yolk; this will give you a more solid texture, rather than just a thicker one.)
Why is my crème pâtissière grainy? ›
This happens if the pastry cream was cooked at too high of a heat and it curdled at some point. Even though you whisked the mixture to break down the curdled egg, and passed it through a sieve, some of the curdled egg is still there. It has dispersed through the custard making it feel grainy.
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.
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.
Can you reheat creme patissiere? ›
Pastry cream will keep for several days once refrigerated. You can reheat it in the microwave, whisk hard and it becomes spreadable again.
Why pastry cream should be boiled? ›
Although overheating a typical custard can lead to curdling, it's vital to bring pastry cream almost to a boil. Doing so sets the eggs and activates the starch, thereby ensuring a proper consistency.
How long does crème pâtissière last? ›
Luckily the clever French came up with crème pâtissière (literally “pastry cream”) – a thickened, more stable version of custard that is much better for baking with. You can make a big batch at the weekend, then keep it wrapped in your fridge until you're ready to use it – it'll last five days.
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.
Does pastry cream thicken as it cools? ›
Refrigerate: Refrigerate the pastry cream until cool. It will continue to thicken as it chills, and should be ready to use within a few hours. If the cream ends up quite thick, whisk to loosen a bit before use.
How long does it take for thickened cream to thicken? ›
Pour the heavy cream, sugar and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. 2. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark).
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.
