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Desserts

Pastry cream

⏱ 30 min🍳 15 min👤 3 pp★★☆☆☆

Pastry cream is the basis for all sorts of sweet snacks, such as cakes, tarts, cream puffs, and many others, or as a basis for making other types of more elaborate creams. For this reason, it is important to know how to make a good solid pastry cream and thereby start out on the right foot when making many other really delicious desserts that will successfully delight both your children and adult guests. Also, it’s always important, when undertaking creative cookery, that you start with the basics. To get a perfect pastry cream, both in taste and in creaminess, follow in detail all the steps outlined by our chef in this very simple recipe - but it must be done exactly as described, otherwise you run the risk of making a lumpy cream, or burning it. The photos will put your mind at ease and help you avoid any mistakes. So, let’s see how you make this delicious pastry cream ...

Ingredients

Nutritional values 285 kcal / serving
Protein
4g
Carbohydrates
38g
Fat
12g
Fiber
0g

* approximate values per serving

Information
30 minutes Preparation time
15 minutes Cooking time
Serves 3 persons
★★☆☆☆ Medium difficulty

Preparation

Cut along the length of the vanilla pod and scrape out the seeds. Pour the milk into a saucepan, add the pod and the seeds and heat until the milk starts to tremble. Remove from the heat, cover and leave to infuse for 15 minutes. Beat the egg yolks in a bowl with the sugar until the mixture whitens slightly. Mix in the cornflour. Remove the vanilla pod and strain the milk, then put it back on the heat to warm. Add the milk to the egg and sugar mixture and mix well. Pour the mixture into a saucepan and bring to a boil stirring constantly and making sure you remove any residue from the sides of the pan. Remove the pastry cream from the heat and pour into a bowl. Let it cool for 10 minutes so that it is warm rather than hot. Take the butter and mix it into the pastry cream, stirring gently. Finally let it cool completely. If you’re not going to use it immediately, cover with cling film and store in the refrigerator.

Tips
For pastry cream it’s important to use whole milk as the flavour will be stronger. If you want to give even more flavour to your cream you can add almond, lemon, or mandarin essence, depending on your preference.
Trivia
There are different types of pastry cream: lemon, chocolate or vanilla. To prepare the lemon pastry cream you can just add the lemon zest when starting to cook it; for the chocolate version you just add a tablespoon of cocoa when the pastry cream is cooked, mixing it in well to avoid lumps; whilst for the vanilla flavour you add a vanilla bean to the cream during cooking.

Step by step

Open the vanilla pod
Open the vanilla pod
**Click on the photos to access full step by step!

Additional information

Pastry Cream with Chocolate

A delicious variation of the classic pastry cream is the Pastry Cream with Chocolate, ideal for enriching cakes and desserts. To prepare it, simply add melted dark chocolate to the mixture of egg yolks, sugar, and cornstarch, before incorporating the warm milk. This version offers an intense and enveloping flavor, perfect for filling cakes, cream puffs, or simply to enjoy by the spoonful. It is recommended to choose high-quality chocolate to ensure an optimal result. The Pastry Cream with Chocolate is an extraordinary alternative for those who love chocolate desserts and desire a touch of originality in their sweets.

Neapolitan Pastry Cream

The Neapolitan Pastry Cream stands out for its denser consistency and the addition of typical aromas from the Neapolitan tradition. In this preparation, in addition to the classic ingredients, lemon or orange peels can be used to add extra fragrance. The cream is cooked over low heat, stirring continuously to avoid lumps and achieve a smooth and velvety texture. Perfect for use as a filling for typical sweets like sfogliatella or babà, this variant represents a true must in Neapolitan pastry. The Neapolitan Pastry Cream is an excellent choice for those who wish to bring a bit of southern Italy into their kitchen.

Light Pastry Cream without Butter

For those looking for a lighter version of pastry cream, the Light Pastry Cream without Butter is ideal. In this preparation, butter is replaced with a bit more milk or a plant-based alternative, while still maintaining excellent creaminess. Additionally, the amount of sugar can be reduced to make the cream even lighter, without sacrificing its sweet flavor. This variant is perfect for those following a low-calorie diet or for anyone who simply wants to enjoy a less caloric dessert. The Light Pastry Cream is versatile and can be used to fill sweets, as a base for mousse, or even served with fresh fruit.

Benefits of Pastry Cream: Nutrients and Calories

Pastry Cream, while being a dessert, also has some nutritional benefits, thanks to the main ingredients like egg yolks and milk. The yolks provide high-quality proteins and vitamins such as A and D, while milk is an important source of calcium and other essential nutrients. However, it is important to consider that pastry cream can be relatively caloric, with about 150-200 calories per serving, depending on the ingredients used. For those who wish to enjoy it without excess, it is advisable to serve small amounts and pair it with fresh fruit, which adds additional vitamins and fiber.

Can Pastry Cream be Frozen?

The question of whether Pastry Cream can be frozen is very common among cooking enthusiasts. The answer is that, although it is possible to freeze it, it is not always recommended as the consistency may alter upon thawing. In fact, the cream tends to separate and become grainy. If you decide to freeze it, it is essential to store it in an airtight container and consume it within a month. When reusing it, you can try to remix it with a bit of milk to try to restore its original consistency. In general, it is better to prepare the cream fresh to ensure the best possible result in your desserts.