Pastry cream (crème pâtissière) is the base for many desserts and pastries. The name "crème pâtissière" comes from the French language. The word "pâtissier" means "pastry chef," and "crème" means "cream." Therefore, "crème pâtissière" literally translates to "pastry chef's cream" or "pastry cream."Here is its classic recipe:
Ingredients:
500 ml milk
1 vanilla bean or 1 tsp vanilla extract
100 g sugar
4 egg yolks
40 g cornstarch or flour
30 g butter
Preparation:
Split the vanilla bean in half and remove the seeds. Add the seeds and the bean itself to the milk.
Heat the milk with the vanilla over medium heat until it comes to a boil. If using vanilla extract, add it later, after heating the milk.
In a separate bowl, whisk the egg yolks with the sugar until a light thick mixture forms.
Add the cornstarch or flour to the egg mixture and mix well to avoid lumps.
Gradually pour the hot milk into the egg mixture, stirring constantly to prevent the eggs from curdling.
Pour the mixture back into the saucepan and return to medium heat. Continuously whisk until the cream thickens (about 5-7 minutes). Do not let the cream boil to avoid lumps.
Remove the cream from the heat and add the butter. Stir until smooth.
Transfer the cream to a clean bowl, cover with plastic wrap so that it touches the surface of the cream (this prevents a skin from forming), and let it cool to room temperature, then refrigerate.
еклер з заварним кремом
Pastry cream is a versatile ingredient and is used in many desserts. Here are a few dishes that include pastry cream:
Éclairs and profiteroles:
Éclairs and profiteroles are filled with pastry cream and covered with chocolate glaze or powdered sugar.
Tarts and tartlets:
Pastry cream is used as a base for fruit tarts and tartlets. Fresh fruits or berries are placed on top.
Cakes and pastries:
It is used as a filling or layer in many cakes and pastries, such as "Napoleon," "Mille-feuille," and others.
Croissants:
Some types of croissants are filled with pastry cream, adding tenderness and sweetness.
Pies:
Pastry cream is often used in pies, particularly in the classic French pie "Clafoutis."
Paska (Easter bread):
Sometimes pastry cream is used as a filling for paska or other festive breads.
Napoleon pastries:
Pastry cream is a key ingredient in this popular pastry, where layers of dough are covered with cream.
Truffles:
It is used as a filling for some types of chocolate truffles.
Choux pastries:
These light airy pastries are filled with pastry cream and can be covered with caramel or glaze.
Pavlova pastries:
Sometimes pastry cream is used as a filling for this meringue, along with fresh fruits or berries.
тарти та тарталетки
There are many variations of pastry cream that add new flavors and ingredients, creating interesting and delicious desserts. Here are a few popular but non-classic recipes for pastry cream:
Chocolate pastry cream
Ingredients:
500 ml milk
100 g sugar
4 egg yolks
40 g cornstarch or flour
100 g dark chocolate, chopped
1 tsp vanilla extract
Preparation:
Heat the milk with vanilla extract.
Whisk the yolks with sugar until a light thick mixture forms.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until the cream thickens.
Add the chopped chocolate and stir until fully dissolved.
Cool the cream.
Coffee pastry cream
Ingredients:
500 ml milk
100 g sugar
4 egg yolks
40 g cornstarch or flour
2 tbsp instant coffee
1 tsp vanilla extract
Preparation:
Heat the milk and add the instant coffee, stirring until dissolved.
Whisk the yolks with sugar until a light thick mixture forms.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until the cream thickens.
Cool the cream.
Lemon pastry cream
Ingredients:
500 ml milk
100 g sugar
4 egg yolks
40 g cornstarch or flour
Juice and zest of 2 lemons
1 tsp vanilla extract
Preparation:
Heat the milk with lemon zest.
Whisk the yolks with sugar until a light thick mixture forms.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until the cream thickens.
Add the lemon juice and vanilla extract.
Cool the cream.
Coconut pastry cream
Ingredients:
400 ml coconut milk
100 ml milk
100 g sugar
4 egg yolks
40 g cornstarch or flour
1 tsp vanilla extract
Preparation:
Heat the coconut and regular milk together.
Whisk the yolks with sugar until a light thick mixture forms.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until the cream thickens.
Add the vanilla extract.
Cool the cream.
Honey pastry cream
Ingredients:
500 ml milk
80 g sugar
4 egg yolks
40 g cornstarch or flour
3 tbsp honey
1 tsp vanilla extract
Preparation:
Heat the milk with honey, stirring until dissolved.
Whisk the yolks with sugar until a light thick mixture forms.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the heat and cook until the cream thickens.
Add the vanilla extract.
Cool the cream.
These variations add new flavors and aromas to the classic pastry cream, making it even more interesting and diverse.
