Pastry cream (crème pâtissière in French) is basically a stirred egg custard (Vanilla Custard Sauce) with cornstarch, flour or a combination of the two added for thickening. It can be used as is or lightened with whipped cream as a filling for Cream Puffs or Éclairs. Other familiar desserts made with pastry cream include luscious fresh fruit tarts and Boston cream pie. Experiment with other flavor accents, such as instant coffee powder, rum or a liqueur. For pastry cream with a light almond flavor, add 3/4 teaspoon almond extract along with the vanilla.
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Prep Time: 10 minutes | Cook Time: 20 to 25 minutes | Makes: 3 1/2 cups
Plan ahead: Make pastry cream well in advance, so it can chill thoroughly and thicken up. A hot or warm filling will make pastries soggy.
Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making pastry cream. It takes at least 20 to 25 minutes for the pastry cream to thicken. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
Check for bubbles: It's hard to see the first signs of boiling when stirring constantly. When you begin to feel a heavier drag on the spoon, start lifting the spoon up occasionally to check if any large bubbles are bursting at the top of the mixture. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute.
Cool quickly: The ice water bath is another aid to prevent curdling. It cools the pastry cream and stops the cooking quickly. Have it ready in advance. At this point it is important to stir only occasionally, not constantly. Too much stirring will break down the structure of the thickened pastry cream and result in a thin consistency.
Nutrition Information Per Serving calories: 91 total fat: 2g saturated fat: 1g polyunsaturated fat: 0g monounsaturated fat: 1g cholesterol: 51mg sodium: 80mg carbohydrates: 15g dietary fiber: 0g protein: 3g vitamin A: 177.2IU vitamin D: 39.2IU folate: 9.3mcg calcium: 78.9mg iron: .2mg choline: 39.0mg
Recipe and photo credit (used with permission): American Egg Board