Pastry cream is one of my favorite fillings. I fondly remember eating all sorts of pastries and confections filled whit this glorious and delicious cream. This is not a cream that I use on my layered cakes; one because this is a cream that need permeant refrigeration and that should be consumed within 3 days of preparation, and two, because it is too rummy to withstand the weight of layers of cake. This is the most glorious and light cream to fill smaller confections like profiteroles and to layer on delicious parfaits.
I have heard of pastry chefs that add gelatin to the cream to achieve a fuller body that allows them to create delicious "entreme" or layered pastries.
This recipe calls for two measurements of milk and two of sugar. The reason for this is that you will add milk and sugar in two separate steps. Measure all the ingredients beforehand; The first part of this recipe is completed in a short period of time, and there will not be time to stop to measure!
What I love of this recipe is that if made correctly, it will produce the most smooth and delicious cream....however, it won't hurt to have a strainer at hand in case you get a few lumps here and there!...nobody has to know that:)
I hope that you enjoy this recipe as much as I do!
pastry cream recipe
Adapted from an original recipe by Colette Christian
Yields: 20 ounces or 21⁄4 cups
Our Craftsy class " Make-ahead techniques for stunning cakes" is LIVE!
Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.