Hello Bakers,
On Saturday’s show we did a deep dive into pastry cream. We started with questions and then I demoed a quick and easy method that will give you great results.
We also talked about practice and how mastering pastry cream can lead to delicious desserts for your friends and family. We made a butterscotch variation on the show but really the sky is the limit and you’ll see lots of variations listed at the end of the post.
Please tag me in your pastry cream practice - I have no doubt that you will take the technique and run with it.
Happy Baking!
Pastry Cream
Yield:
20 ounces (567g) or 21⁄4 cups
Equipment
2 medium bowls
Medium saucepan
Whisk
2 spatulas
Strainer (only needed if pastry cream appears lumpy after cooking)
Baking sheet lined with plastic wrap or bowl of ice water for cooling down the pastry cream
Paring knife, if using the vanilla bean
Butterscotch Variation MEP
Ingredients
13 ounces (369g) of whole milk
2 ounces (57 g) sugar (sugar #1)
1⁄2 vanilla bean, 2 teaspoons vanilla bean paste, or 2 teaspoons pure vanilla extract
2 ounces (57 g) sugar (sugar #2)
31⁄2 tablespoons (36 g) cornstarch
3 ounces (85 g) milk
1 egg
2 egg yolks
****NOTE: for a creamier, looser pastry cream use 4 egg yolks instead of the 1 egg and 2 yolks
1 ounce (28 g) unsalted butter
Method
Pour the 13 ounces (369 g) milk into a saucepan. Add the first 2 ounces (57 g) of sugar.
If using the vanilla bean, split it in half lengthwise with a paring knife, carefully scrape the seeds into the saucepan with the milk and first sugar. If using the vanilla bean paste add 2 teaspoons to the milk and the first sugar in the saucepan. If using vanilla extract add 2 teaspoons after the pastry cream is removed from the heat at the end of cooking
Place the saucepan on medium heat and bring to a low boil.
While the milk is heating, in a separate bowl, combine the cornstarch to the remaining vanilla sugar. Stir until well combined. It should look like fine dust.
Add the 3 ounces (85 g) of milk and the egg yolks (or 1 egg and 2 yolks) to the sugar and cornstarch mixture. Whisk until smooth.
Pour half of the boiling milk into the cornstarch mixture, and then quickly pour the egg-milk mixture back into the saucepan. It is important to bring the egg mixture up to the temperature of the milk so that the eggs don’t scramble.
Using the whisk, gently stir the egg-milk mixture over medium heat as it thickens, then whisk briskly until smooth. Cook for 1 minute once the mixture has thickened. Remove from heat.
Add the butter and the vanilla extract, if using.
The mixture should look smooth, but if you see any sign of lumps, strain the mixture.
Pour the pastry cream onto the baking sheet lined with plastic wrap. Spread the pastry cream flat with a spatula and cover the entire surface with another piece of plastic. The pastry cream will form a skin if the plastic wrap is not against the surface. Immediately, place the pastry cream in the refrigerator.
Alternatively, the pastry cream can be poured into a clean bowl and placed over an ice water bath. Press a piece of plastic wrap over the surface and stir every to often so that it cools evenly.
Pastry cream must be refrigerated. It has a shelf life of 2-3 days. It can get watery if it refrigerated for too long.
Citrus: You can infuse the milk with citrus zest (lemon, orange, or lime) to add a bright and zesty flavor. Make sure to strain the zest out before mixing it into the pastry cream. In addition, fruit curds like lemon and lime can be added to finished pastry cream.
Butterscotch: Use brown sugar in place of the granulated sugar and add 1-2 teaspoons of butterscotch extract.
Chocolate: To make chocolate pastry cream, melt some high-quality chocolate and add it to the cooked pastry cream. Stir until the chocolate is fully incorporated and the mixture is smooth. 3-4 ounces of chocolate is a good amount.
Coffee or Espresso: Dissolve instant coffee or espresso powder in a small amount of hot milk, and then add this coffee-flavored milk to the pastry cream base. This will give your pastry cream a delightful coffee flavor.
Almond: Add a few drops of almond extract or some finely ground almond meal to the pastry cream for an almond-flavored variation.
Fruit compote: You can incorporate fruit puree (strawberry, raspberry, mango, etc.) into the pastry cream for a fruity twist. Ensure that the compote is smooth and well-strained before mixing it in. The sugar in the pastry cream can be reduced (15%) to compensate for the sweetness of the compote. Good quality jam can also be used.
Liquor or Liqueur: For an adult twist, you can add a small amount of your favorite liquor or liqueur (such as Grand Marnier, Kahlúa, or Amaretto) to the pastry cream. Be cautious with the quantity, as too much can make the cream too runny.
Spices: Infuse the milk with spices like cinnamon sticks, cardamom pods, or star anise before making the pastry cream. Remove the spices before incorporating the milk into the egg yolk mixture.
Pastry Cream derivatives:
Chiboust: pastry cream + gelatin+ Italian meringue
Mousseline cream: pastry cream + cream or butter
Diplomat cream: pastry cream + whipped cream + gelatin (optional)
Frangipane cream pastry cream + almond or pistachio cream