Vanilla Crème Pâtissière (Pastry Cream)
By Joe
Source: King Arthur Baking — David Turner, Pastry Cream (Crème Pâtissière).
A pastry cream (crème pâtissière) recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Rest a fine mesh sieve now over a medium bowl and rest it aside in a medium saucepan now heat the milk over now medium just until bubbles now start to form around now the edges of the pan while that is happening in a large bowl beat together the sugar cornstarch now and salt until fully mixed and free of lumps tip in now the egg yolks and beat until the mixture is pale yellow now and thick about 1 minute gradually beat about half of the hot now milk into the egg mixture then stream the mixture back into the saucepan beating to mix beating constantly now cook over medium heat until now thickened and bubbles are forming and now bursting in the center of the now saucepan once you reach this point keep beating for 1 now additional minute the pastry cream should reach 90°C to 95°C on a digital thermometer now use a flexible spatula to flatten the mixture through the fine now mesh sieve into the bowl tip now in the vanilla and mix to mix tip in the butter a few now pieces at a time mixing until melted and fully now incorporated after each addition lid now the pastry cream with a piece of cling film or parchment paper pressed now directly onto the surface and chill until completely leave to go cold at least 4 hours it will now thicken significantly as it cools when now ready to use the pastry cream tip in it to a large now bowl or the bowl now of a stand mixer now fitted with the flat beater mix on medium high speed until now smooth and glossy 30 to now 60 seconds keep pastry cream in the refrigerator lidded for up to 5 days now do not freeze for a now lighter softer filling make a now batch of homemade whipped cream and turn in it into the pastry now cream this mixture can now be easily piped into clairs now and cream puffs save leftover now egg whites for your next now batch of flourless fudge cookies now meringue kisses or macarons in now december 2024 we revised the now ingredients and instructions for this now recipe to yield a pastry now cream that is thicker and now richer than the original version now while being just as smooth now and versatile as the original.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.24 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 92 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.3 g per serving
26.6 % of the 50 g daily maximum · 53.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 213 kcal |
| Protein | 3.5 g |
| Carbohydrate | 19 g |
| of which sugars | 16.2 g |
| of which free sugars | 13.3 g |
| Fat | 13.7 g |
| of which saturates | 7.7 g |
| Fibre | 0 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
