Pastry cream Calories

To make pastry cream, whisk egg yolks, sugar and starch, then gradually whisk in hot milk and cook until thick. Stir continuously to prevent lumps, and cover the surface directly while it cools to stop a skin forming.

Pastry cream is a specific, thick custard made with starch so it can hold its shape as a pastry filling. The word custard also describes thinner mixtures, such as pourable custard sauce, that may not contain starch.

Whisk the starch with the sugar and egg yolks before adding milk, and pour in hot milk gradually while whisking. Cook the mixture over moderate heat with constant stirring; if lumps remain, pass the finished pastry cream through a sieve.

Pastry cream is often runny because it was not cooked long enough for the starch to thicken, or the starch was not evenly mixed in. Return it to the pan and cook while whisking until it visibly thickens, then chill it.

Press plastic wrap directly onto the surface of pastry cream before chilling it. Covering only the bowl leaves an air gap, which allows the exposed surface to dry and form a skin.

Pastry cream keeps for about three days in a covered container in the refrigerator. Because it contains milk and eggs, refrigerate it promptly and discard it if its smell or appearance changes.

Freezing pastry cream is not recommended because thawing can make it watery or grainy. For the smoothest filling, prepare only what you need and store it chilled until you are ready to use it.

Pastry cream is used to fill éclairs, cream puffs, fruit tarts and mille-feuille, and it can layer cakes. Chill it before piping so it holds its shape inside pastries.

Yes. Pastry cream is the English name for crème pâtissière, so the terms refer to the same classic French-style filling. You can use them interchangeably in recipes calling for that thick cooked custard.