Pastry cream is basically a custard you use to fill eclairs, cream puffs and fruit tarts. It’s simple to make and delicious.
TIPS FOR THE BEST PASTRY CREAM
- Using the corn starch is a bit of a cheat, you can reduce or omit it.
- You can fold melted and cooled chocolate into this or add a fruit reduction,for different flavours.
- When you’re pastry cream is over heat. Keep stirring, and make sure to hit the corner of the pot with that whisk.
- This custard can be used for 3 days. Keep Refrigerated.
- Whip some cream and fold it into chilled custard to lighten the filling up, this is called Ambassador Cream.
QUESTIONS ABOUT PASTRY CREAM
IS PASTRY CREAM AND CUSTARD THE SAME?
Pastry cream is thicker than custard because there is more cornflour in it. In some ways they can be interchangeable but pastry cream is better for tart and eclair fillings. Pastry cream is also more stable at room temperature.
PASTRY CREAM USED FOR WHAT?
You can put pastry cream in everything! It’s perfect in eclairs and cream puffs, as the base of fruit tarts, cake fillings, and in number of other desserts.
WHY IS MY CUSTARD “RUBBERY” AFTER BEING CHILLED?
After chilling your custard will set and become a bit solid. Don’t worry! You’ll just need to give it a whisk, it will come back to life, silky smooth and perfect for piping.
HOW LONG WILL PASTRY CREAM KEEP FOR?
Pastry cream is good in fridge for 3 days. Make sure to cover well and give it a quick whisk to break it up as it will set and loose that silky texture.
HOW TO MAKE PASTRY CREAM
- 2 cups whole milk
- Vanilla extract
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tbsp unsalted butter