This is my absolute FAVORITE, tried and true recipe for silky smooth, incredibly rich and creamy Pastry Cream.
This pastry cream is simple to make, remarkably stable, and comes out perfect every time. It's rich and thick enough to use as a filling for cream pies, layer cakes and layered pastries like the classic Napoleon dessert.
It's also creamy enough to easily pipe into pastries like eclairs and cream puffs.
Thanks to a bit of gelatin, this pastry cream will hold its own at room temperature for hours without breaking down, can be used inside baked pastries like hand pies, and can even be frozen.
Jump to:
- What is Pastry Cream?
- What's the difference between pastry cream and custard?
- Ingredients Needed to Prepare this Recipe
- How to Make Pastry Cream {and avoid some common problems}
- The Surprising Secret Ingredient that Solves Many Pastry Cream Challenges
- Can Pastry Cream Be Used in Baked Pastries?
- Can you Freeze Pastry Cream?
- 16 Recipes that Use Pastry Cream
- Best Pastry Cream Recipe
What is Pastry Cream?
Pastry cream is a custard made with eggs, milk, sugar, and starch, that's thick enough to be used in a wide variety of pastries and desserts. And, there are few pastries in this world that really good pastry cream can't make even better.
Good pastry cream is silky smooth, flavorful, and more rich than sweet. It should be thick enough to hold its own between layers of cake or flaky pastry, or when pipped into doughnuts or spread into a tart or pie shell.
What's the difference between pastry cream and custard?
I feel like this is a tricky question that may have more to do with the area and culture in which you grew up than any sort of "technical" differentiation.
But, essentially, the word "custard" is used to describe any kind of dessert or dessert sauce that is thickened with eggs. Think of it as more as a broad category than any kind of specific food.
For example, here's a short list of dessert custards we all know and love:
Custard Sauces
Custard sauces, like the kind typically poured over Irish Apple Cake, or the crème anglaise spooned over a rich Chocolate Soufflé, are quite thin and somewhat similar to the consistency of melted vanilla ice cream.
For that matter, many kinds of ice cream are technically custard desserts as well. Frozen custard style ice cream, and Italian Gelato, begin with a custard base that is essentially the same thing as crème anglaise.
Oven baked custards
Oven baked custards like Mexican Flan, Pots de Creme, Creme Brûlée, or Crustless Custard Tart are thick enough to be cut with a knife, while starch-thickened custards are similar in consistency to pudding.
What's the difference between Crème Pâtissière and American-style puddings?
Crème Pâtissière and American-style puddings are both starch-thickened custards made from a simple mixture of milk, eggs, sugar, and flour or cornstarch.
So, there isn't actually a difference between pastry cream and custard. Pastry Cream IS a kind of custard.
Ingredients Needed to Prepare this Recipe
- Unflavored gelatin. Just 1 ½ teaspoons of unflavored gelatin is the secret weapon in this recipe because it creates pastry cream that is incredibly stable. (More about what gelatin does for pastry cream below.)
- 6 large egg yolks. Egg yolks create a super rich and creamy pastry cream. Check out the notes section in the recipe card for ideas about what to do with the egg whites.
- Cornstarch. This recipe uses cornstarch to thicken the custard.
- Whole milk. You can, in a pinch, use 2% milk, but I don't recommend using skim milk in this recipe. The little bit of extra fat in whole milk creates a richer consistency in the pastry cream.
- Granulated sugar. This recipe calls for just ½ cup of sugar, which is the perfect amount for pastry cream that's sweet, but not cloying.
- Salt. Just ¼ teaspoon of salt brings out the flavors of the other ingredients.
- Pure vanilla extract. Avoid imitation vanilla in this recipe because it can leave an unpleasant aftertaste.
- Heavy whipping cream. A bit of whipped cream, folded into the pastry cream right before using creates a light and fluffy consistency.
How to Make Pastry Cream {and avoid some common problems}
In general, starch thickened custards like Pastry Cream rely on cornstarch or flour to create a thick, rich, pudding-like texture that can hold its own when used as a filling for a wide varieties of pastries and desserts.
Not only are starch-thickened custards thicker than custard sauces like crème anglaise, they are also more stable. This is because starch slows down protein coagulation, making the eggs more resistant to curdling.
Even still, there are three common pastry cream problems I wanted to overcome with this recipe:
- Pastry cream can become unstable and "break" (separate) if it gets too cold or sits out at room temperature for too long.
- Pastry cream has a tendency to curdle when baked inside a pastry.
- It's challenging to add enough thickener (cornstarch or flour) to pastry cream in order to create a pipe-able consistency that will hold its shape and not squeeze out from between the layers of cakes or pastries without ending up with a chalky texture and starchy taste.
The Surprising Secret Ingredient that Solves Many Pastry Cream Challenges
A little bit of gelatin added to pastry cream after cooking is the solution to so many difficulties with this custard.
The addition of gelatin creates a pastry cream that's thick and sturdy enough to hold up between layers of a flaky Napoleon, as a filling for a layer cake, or piped into chocolate eclairs, cream puffs (profiteroles) or banana cream cake.
Even better, gelatin will remain stable at room temperature and does not curdle when baked. 🙌
So, for example, you can confidently fill a wedding, birthday, or anniversary cake with pastry cream, even if you know it will need to sit out at room temperature for several hours, and NOT worry about the filling breaking down and turning to liquid mush inside your cake.
Or, as I have done many times, confidently serve lovely little amaretto custard and fruit tarts at a brunch open house, placing them on the serving table at 9am and know that they will still be perfectly sliceable at noon.
Can Pastry Cream Be Used in Baked Pastries?
Gelatin makes it possible to include crème pâtissière in baked desserts.
Say what??? Yes, it's true. Two of my favorite desserts of all time are filled with pastry cream BEFORE you bake them:
- Strawberries and Cream Pie includes a thick layer of pastry cream topped with fresh strawberry pie filling inside a flaky double pie crust. It's bright, and creamy, and absolutely screams summer and picnics and sunshine.
- Apple Butter and Pastry Cream Hand Pies. These buttery little hand pies are filled with almond pastry cream and apple butter. They are flaky, creamy, & packed with warm apple flavor.
For both of these desserts, I have received emails from skeptical bakers asking if I'm sure the pastry cream should be added before baking. It's a good question because usually the answer would be no.
In this case, thanks to the awesome properties of gelatin, the answer is YES! Try it. You'll see.
How to use pastry cream in baked pastries:
If you are going to use this pastry cream in a pastry or dessert that will be baked after filling, do NOT add the whipped cream.
This recipe instructs you to chill the cooked custard in the refrigerator for about three hours then beat in some whipped cream. The whipped cream lightens the pastry cream, giving it a lovely, airy texture, without interfering with it's sturdy, rich structure.
However, if you are going to use this pastry cream to fill a pie, or any other pastry that will be baked, it's important to leave out the addition of the whipped cream which could "melt" while baking.
Can you Freeze Pastry Cream?
According to the entire internet, you cannot freeze pastry cream. But, friends, I am here to tell you that you CAN, in fact, freeze this pastry cream because of one superstar ingredient: gelatin.
Yes, the recipe also includes cornstarch and freezing things thickened with cornstarch generally results in a gloppy, gluey mess. But, simply add some gelatin and you can freeze the pastry cream with abandon.
The consistency after it has thawed will still be perfectly creamy and delicious. It's magical. Here's how to freeze it:
- Freeze the filling BEFORE adding the whipped cream. Let the pastry cream cool in the refrigerator completely. Then, make sure it's in an air-tight container or a bowl that's well wrapped and put it in the freezer for up to 3 months.
- Allow the frozen pastry cream to thaw in the refrigerator overnight or at room temperature for about 3-4 hours. Once thawed, add the pastry cream to whipped cream as instructed in steps 10 and 11 of this recipe.
16 Recipes that Use Pastry Cream
- The Classic French Napoleon: The classic Napoleon Dessert (mille-feuille) includes flaky puff pastry layered with creamy vanilla pastry cream. It's one of those classic French pastries that exemplifies everything I love about French pastry - It's elegantly simple and deliciously indulgent.
- Cannoli Napoleon: This Cannoli Napoleon marries two delicious desserts, the Italian Cannoli and the French Napoleon, into one delicious, flaky, creamy pastry.
- Coconut Cream Cake: This coconut cake is light, tender, and exceptionally soft and fluffy. Filled with a super thick layer of coconut cream and covered in coconut buttercream, every bite is so rich and creamy it practically melts in your mouth.
- Extra Creamy Coconut Cream Pie: This Coconut Cream Pie, with its rich cream filling and buttery toasted almond crust, is the ultimate coconut lover's indulgence.
- Easy Homemade Doughnuts: This doughnut recipe can be used to make pretty much any kind of homemade doughnut you can imagine, including cream filled.
- Doughnut Holes Filled with Salted Caramel Pastry Cream: Tender yeast raised doughnut holes are filled with salted caramel pastry cream and drizzled with salted caramel sauce.
- Profiteroles {Cream Puffs}: Profiteroles (cream puffs) are buttery little balls of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center. They are the perfect vessel for pastry cream, ice cream, whipped cream, all varieties of savory ingredients, or anything your imagination and taste buds, can dream up.
- Pasty Cream Filled Chocolate Eclairs: Eclairs are buttery logs of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center that’s perfect for filling with luscious vanilla pastry cream and topping with a rich chocolate glaze.
- Mini Butterscotch Eclairs: These buttery little two-bite mini éclairs are bursting with butterscotch pastry cream and covered butterscotch sauce.
- Apple Butter and Pastry Cream Hand Pies: These buttery little hand pies are filled with almond pastry cream and apple butter. They are flaky, creamy, & packed with warm apple flavor.
- Olive Oil Cake with Lemon Mascarpone Cream: Olive Oil Cake is exceptionally moist and flavorful, with a fine, tender crumb that’s not too sweet and positively delicious. On it’s own, it’s one of my all-time favorite cakes, but split in half and filled with a thick layer of Lemon Mascarpone Pastry Cream takes it to a whole other level of YUM.
- Strawberries and Cream Pie: Vanilla pastry cream and fresh strawberry pie filling are layered inside a flaky pie crust for a strawberries & cream pie that is the perfect summer treat.
- Peaches and Cream Crepe Cake: This crepe cake includes layer upon layer of buttery crepes, vanilla pastry cream and fresh peaches, and is covered with a generous layer whipped cream and more fresh peaches.
- Amaretto Custard Blackberry Tarts: Buttery, flaky pasty crust is brushed with jam, filled with creamy amaretto custard, and topped with fresh blackberries for delicious individual fruit custard tarts that are simple, elegant, and delicious.
- Chocolate Cream Pie: This Chocolate Cream Pie is what happens when you take really good pastry cream, add copious amounts of bittersweet chocolate, spread all that rich, chocolate dreaminess into a crispy Toasted Almond Crust, and then top it with a mile-high layer of whipped cream.
- Black Bottom Banana Cream Pie: This Black Bottom Banana Cream Pie includes layers of chocolate pastry cream, vanilla rum custard, bananas, and whipped cream in a buttery vanilla wafer crust. It's incredibly rich, creamy, and indulgent without being overly sweet, and has been a favorite recipe in our family for years and years.
Pastry Cream is a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
If you give this recipe a try, let me know! Scroll down to rate this recipe or leave a comment for me, or take a picture and tag it @ofbatteranddough on Instagram.
Happy baking!
Best Pastry Cream Recipe
This is my absolute FAVORITE, tried and true recipe for silky smooth, perfect Vanilla Pastry Cream. It’s super simple, remarkably stable, and comes out perfect every time. It will hold its own at room temperature for hours without breaking down, bake it inside pastries like hand pies, and even freeze it.
Ingredients
- 1 ½ teaspoon (4.6g) unflavored gelatin
- 3 teaspoon (15ml) cold water
- 6 large egg yolks (*See note below for ideas about what to do with the egg whites.)
- ¼ cup (30g) cornstarch
- 2 cups (474ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ teaspoon (1.5g) salt
- 2 teaspoon pure (9.8) vanilla extract
- ¾ cup (180ml) heavy whipping cream (*See note below if you are going to use this pastry cream in something that will be baked.)
Instructions
- In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.
- Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)
- Set a 1 or 2 cup (240 - 480ml) heat proof measuring cup next to the stovetop, preferably one with a pourable spout.
- Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.
- Pour approximately 1 & ½ cups (360ml) of the hot milk into the glass measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.)
- Cook, stirring constantly, until the custard is thick and begins to boil.
- As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.
- Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla.
- Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen for up to 3 months.)
- Using an electric mixer, whip the heavy cream until stiff peaks form. (*See note below if you are going to use this pastry cream in something that will be baked.)
- Remove the cooled pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer to combine, about 1 minute. The pastry cream is now ready to use in any recipe.
Notes
- If you are going to use this pastry cream in something that will be baked, like this Strawberries and Cream Pie or Apple Hand Pies, DO NOT add the whipped cream.
- I like to stir the custard with a silicone spatula until the custard start to thicken so I can easily scrape along the corners of the pan. Once the custard begins to thicken, switch to a whisk and whisk vigorously.
- It's important to remove the pastry cream from the heat as soon as it thickens. This happens quickly; you'll be stirring and stirring, and the consistency will remain the same and then suddenly, it will thicken. When this begins to happen, whisk vigorously over the heat until the entire mixture is the consistency of pudding. Then remove it from the heat and continue to whisk for 20 seconds or so.
How to Freeze this Pastry Cream:
According to the entire internet, you cannot freeze pastry cream. But, friends, I am here to tell you that you CAN, in fact, freeze this pastry cream because of one superstar ingredient: gelatin.
Yes, the recipe also includes cornstarch and freezing things thickened with cornstarch generally results in a gloppy, gluey mess. But, simply add some gelatin and you can freeze the pastry cream with abandon. The consistency after it has thawed will still be perfectly creamy and delicious. It's magical.
- Freeze the filling BEFORE adding the whipped cream. Let the pastry cream cool in the refrigerator completely. Then, make sure it's in an air-tight container or a bowl that's well wrapped and put it in the freezer for up to 3 months.
- Allow the frozen pastry cream to thaw in the refrigerator overnight or at room temperature for about 3-4 hours. Once thawed, add the pastry cream to whipped cream as instructed in steps 10 and 11 of this recipe.
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Nutrition Information:
Yield: 9 Serving Size: ⅓ cupAmount Per Serving: Calories: 215Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 172mgSodium: 143mgCarbohydrates: 18gFiber: 0gSugar: 15gProtein: 7g
Jason says
Hey Rebecca!
Thanks for the recipe! Just made my first batch to use in a Prinsesstarta cake and it looks delicious! It’s currently chilling in the fridge.
I wanted to point out that Step 7 says to whisk for 20 seconds after taking it off the heat, but Note 3 says to whisk for 20 minutes. I did 20 seconds and it looks pretty thick. Hoping that’s correct.
Thanks!
Rebecca Blackwell says
Hi Jason! Yikes! Thank you so much for catching that typo! 20 seconds is definitely the correct time. 20 minutes would just be... torturous. 😂 I had to look up a Prinsesstarta Cake because I wasn't sure what that was, and WOW! It's gorgeous! I would love to see a photo of the cake after you make it if you're willing to share! Tag @ofbatteranddough on instagram if you post one. Or, send it to rebecca@ofbatteranddough.com. Thank you, thank you! xo
Jason says
My Prinsesstarta Cake only lasted a few minutes before my friends devoured it, but I’ll be sure to get some photos and share next time I make it!
Rebecca Blackwell says
I'm so happy to hear that Jason! I would LOVE to see photos of the next one! Thank you so much for taking the time to let me know! xo
MomOf3 says
Hi. Love your site and your recipes. May I ask if it's a must for the pastry cream to be chilled first before use? I want to use it as frosting for a cake which needs to be left out of the ref for about 4 hours. Maybe add flavor to it: chocolate or caramel. Can I use fresh pastry cream cooled to room temp only, or should I chill pastry cream first then use it as frosting? Worried that if was already refrigerated to set, it'll have to stay refrigerated all the time thereafter.
Rebecca Blackwell says
Hi there! From most of what I've read, pastry cream can be left out at room temperature for 4 hours max. After that, you are running the risk of harmful bacteria growth. As with anything made from dairy and eggs, the less time it spends at room temperature, the better. I also feel that you can get away with leaving a cake that's filled with pastry cream - pastry cream in between the layers of a frosted cake - at room temperature longer than you can if you are using the pastry cream as a frosting. If a pastry cream filled cake is refrigerated, the pastry cream will take longer to come to room temperature. If the pastry cream is on the outside of the cake, it will of course, get warm much faster. Since the cake you are making needs to sit out for a few hours, I might suggest using pastry cream as the filling and frosting it with Italian Meringue Buttercream. If you chill the frosted cake for a few hours, it will be ok to let it sit at room temperature for 4 hours.
I hope that helps! Please let me know if you have any other questions!
xo
MomOf3 says
Thanks! Was planning on frosting and filling a cake with flavored pastry cream. Just not sure if I should pour it onto the cake while still warm and let it set while at room temp. If I chill first, the cream will not be as smooth anymore and was hoping to use it with pouring consistency but will still set thick. =(
Carla Luan says
I've been on the hunt for the perfect pastry cream and this is definitely it. I've tried three different recipes on three consecutive days and this is the winner! I put it in several types of pastries to try it. Thank you for such an outstanding recipe. Your pate choux recipe was great and easy to follow as well. I feel like I've found quite a treasure in your site.
Rebecca Blackwell says
Carla, your comment just made my whole day! I am so happy that you liked this recipe and the pate choux recipes so much! Please let me know if you ever have any questions or feedback about any of the recipes you find here. Thank you, thank you for taking the time to leave a comment for me. I truly appreciate it! xo
Carla Luan says
Oh, be careful what you wish for! I absolutely love to bake. In the past two weeks, I've made Cream Horns, Cream Puffs, Napoleons and Mini chocolate bundt cakes. I've given them to the neighbors, the painters working on our house, anyone I can think of. Your pastry cream definitely inspired me. I'd like to attempt some petit fours at Christmas so I'll need one for that with pourable fondant, too, Thanks again!
Ginny says
I have a quick question. I'm looking for a recipe that can be frozen, then thawed and used in a baked dessert, such as a hand pie. According to your recipe, this sounds like it should work perfectly. My question has to do with the cornstarch. I've been told that once a product containing corn starch has been frozen, it will break down upon thawing. Am I correct in reading your pastry cream can be frozen, thawed and then used in a baked dessert?
Rebecca Blackwell says
Hi Ginny! Yes! You can freeze this pastry cream! The entire internet will tell you that you can't freeze anything thickened with cornstarch. This is true UNLESS you add some gelatin. The gelatin stabilizes the pastry cream so that it freezes and thaws perfectly. It's kinda magical. 🙂 Freeze this pastry cream after it's been allowed to cool completely in the refrigerator for at least 3 hours and BEFORE you add the whipped cream. Let the pastry cream thaw overnight in the refrigerator or on the countertop at room temperature for about 3 hours. At this point you can go ahead and whip the cream and beat the pastry cream into it (steps 9 and 10). Please let me know if you have any other questions! And, I'd love to hear what you think of this pastry cream after you make it! xo
RICHARD YERMAN says
Hello Rebecca;
OK. Made the pastry cream today. While it was "thickened", and the heavy cream was whipped to med stiff peaks, the final custard was a bit runny when placed between the pastry layers. The photo shows the custard to be fairly firm and "pipable". Are you supposed to get the first custard step to be firm first? Or, when adding the whipped cream, whip again to make firmer?
Thx and regard, Richard Yerman, Fremont, CA
Rebecca Blackwell says
Hi Richard! This pastry cream should be firm enough to hold its own when added as a filling to all kinds of pastries and desserts. A couple of questions to try and figure out why yours was on the runny side... Did you refrigerate the custard for at least 3 hours before adding the whipped cream? Was the custard super thick before adding the whipped cream?
RICHARD YERMAN says
Hi Rebecca;
Refrigeration: Yes. At least 4 hrs.
Custard: Was pretty thick. I noticed that "curds" were starting to form in the sauce pan so I stopped heating over the flame, then stirred in the gelatin (used natural unflavored pectin). The gelatin was pasty using on 2 tsp water to the powder.
Seems like the initial custard has to be REALLY thick?
So? Can it be thickened now that it's finished? If not, will have to toss as it won't hold its shape in the pastry.
Thx - Richard
Rebecca Blackwell says
Thanks for the response Richard! I would try and beat it with an electric mixer for a few minutes and see if that helps. I'm not sure why adding the whipped cream thinned it out so much... but am thinking that beating it might solve the issue. Keep me posted?
RICHARD YERMAN says
Hi Rebecca;
I tried "whipping" the cream, but it didn't work. So, being so runny, I had to scrap it. Will try again and be sure the initial egg mixture is thick. Perhaps do over a double boiler setup works best? Low heat and slow to avoid "cooking / scrambling" the eggs? Pls advise. Thanks and regards, Richard
Rebecca Blackwell says
Thanks for the update, Richard. I'm so sorry to hear that you had to scrap the batch. It's so strange that it was so runny! I'm over here scratching my head. You could cook the pastry cream over a double boiler after adding the eggs, but getting it up to temperature so that it thickens will take quite a while. I've made this more times than I can count, and cooking it over low heat is always sufficient as long as you remove it from the heat as soon as it thickens up. You should see it thicken to the consistency of pudding. The odd thing about your pastry cream being runny is that you said it was quite thick before you added the cream... which makes me think that the runny nature of it had something to do with the whipping cream itself. I'm honestly not sure what the issue is because the gelatin should hold everything together no matter what. Like I said, I'm scratching my head. 😊 Please let me know how it comes out the next time you make it! I'm so curious to know if you have a different result! xo
Julie says
Thank you for the quick reply - I will definitely let you know!
Julie says
I would like to make your eclair recipe with coconut pastry cream filling. How can I change this pastry cream (which is excellent btw) into a perfect coconut flavor?
Rebecca Blackwell says
Hi Julie! I'd suggest using some coconut extract and perhaps stirring in some toasted shredded coconut. You have to be careful with the extract - add it slowly, tasting as you go. If you've never toasted shredded coconut, just dump some into a dry skillet and cook over medium heat until about 50% of the coconut is golden brown. If you keep cooking it much longer, the toasted pieces will start to burn. I think I'd also use sweetened shredded coconut. If you try this, will you let me know how it comes out for you? xo
Candace says
Hi there Rebecca! Made this yesterday and used for a fresh cherry tart. I have made other versions of this but yours is the best...the gelatin gives this what I call “the anti sog factor”. No soggy crust here. The bit of advice I would give is what you mentioned, med low heat, heat to high will either scramble or curdle your eggs. However if that happens, run thru a mesh strainer and you still should be good. Thanks.
Candace
Rebecca Blackwell says
Hi Candace! I am so happy to hear that you liked this recipe! I was just thinking the other day about using this pastry cream to make a cherry tart! Did you cook the cherries, or just set them over the pastry cream fresh? Thank you so much for taking the time to leave a comment for me and caution bakers to make sure to cook the cream slowly so the eggs don't curdle. I have had to run my pastry cream through a mesh strainer more than once because of my impatience. 🙂
xo
Candace says
I did slightly cook the fresh cherries first, and then let them cool. Thickened them a little with sauce made of H2O, sugar, cornstarch and Cherry Kirsch. Also used a short crust shell. I can’t believe how fast it went. Thanks again for the awesome recipe!
Yosola says
Hi, please what can I substitute for the heavy whipping cream in the recipe as it is not readily available where I am. Thanks for the lovely recipe
Rebecca Blackwell says
Hi Yosola! You can actually just leave the whipped cream out if you like. The whipped cream lightens the pastry cream a bit, giving it a fluffier texture. But, the pastry cream is delicious and completely useable in any recipe without it. Another option would be to whip some coconut cream and fold that in. If you have access to coconut cream, here's what you want to do: chill a can of coconut cream for at least 12 hours. Scoop the thick "cream" from the top of the can. There will be liquid at then bottom of the can; save it for another use, but don't use it here. Beat with an electric mixer just as you would whipped cream.
I hope that helps! Please let me know if you have any other questions! xo
Kathleen says
I made this pastry cream for my mum for Mother's Day, and used it to make a vanilla slice - it was AMAZING!! These are my notes on the recipe:
- I would like to try with a touch more gelatine next time I make it for a slice. Seeing as I doubled the recipe, I would try 4 teaspoons rather than 3
- I used thickened cream which I think is the equivalent of heavy cream in the US
- The custard boiled at around 80 degrees celsius
- As mentioned, I doubled the pastry cream recipe, used three sheet of puff pastry, and measured out about 800g of the finished pastry cream between each layer of pastry
- My slice came all the way up the sides of my 20cm x 20cm baking tin (which are about 8cm), and I had used baking paper and inverted slice out onto a plate. If you do this make sure your baking paper hangs over the edge of the tin so you can lift the tin off easily once you've inverted it
- I finished making slice on Saturday night and cut in the tin on Sunday afternoon before inverting, I think this helped because the pastry was more soggy a day later and easy to cut through
Kathleen says
Oh, and also, I sprinkled powdered gelatine over the water. When the gelatine stops soaking into the water I use a small spray bottle to spray the gelatine on top to make it moist.
Rebecca Blackwell says
Thank you so much Kathleen for taking the time to leave all this great information! I'm so happy this recipe worked out well - and am now dying to make a vanilla slice. I am so grateful for bakers like you who are so generous with your time and take the time to leave comments for others. Thank you, thank you! xo