Pastry cream

Pastry Cream (also known as crème pâtissière in French) is a staple in the world of baking and pastry. It is a rich, thick, custard made from a mixture of milk, eggs, sugar, and flour or cornstarch, which is cooked on the stove until it thickens. This versatile cream is used as a filling for eclairs, fruit tarts, doughnuts, and many other desserts. Its origins can be traced back to French cuisine, but it has become a fundamental component in many international pastry traditions.

Ingredients and Preparation

The basic ingredients for pastry cream are simple, but the preparation requires attention to detail to achieve the perfect consistency and flavor. The main ingredients include:

• Milk: Acts as the base of the cream.
• Eggs: Egg yolks are used for richness and to help thicken the cream.
• Sugar: Adds sweetness and helps with the thickening process.
• Flour or Cornstarch: Used as a thickening agent. Some recipes may use a combination of both for a desired texture.

To prepare pastry cream, the milk is heated to just below boiling. In a separate bowl, egg yolks and sugar are whisked until light and fluffy, then the flour or cornstarch is added. This mixture is then gradually combined with the hot milk, stirring constantly. The mixture is returned to the heat and stirred continuously until it thickens and comes to a boil. Flavorings such as vanilla, chocolate, or citrus zest can be added to enhance the cream.

Variations

There are several variations of pastry cream, each adding a unique twist to the basic recipe:

• Chocolate Pastry Cream: Incorporates melted chocolate or cocoa powder.
• Fruit-Flavored Pastry Cream: Achieved by adding fruit purées or extracts.
• Mousseline Cream: A lighter version that folds in whipped cream for a fluffy texture.
• Diplomat Cream: Combines pastry cream with gelatin and whipped cream, often used for lighter fillings.

Uses in Pastry

Pastry cream is incredibly versatile and can be used in a variety of desserts:

• As a filling for Eclairs, Cream Puffs, and Doughnuts.
• To layer within Cakes and Pastries.
• As a base for Fruit Tarts and Pie Fillings.
• In layered desserts like Trifles.

Storage

Pastry cream should be covered with plastic wrap, with the wrap touching the surface of the cream to prevent a skin from forming. It can be refrigerated for up to three days. It is not recommended to freeze pastry cream, as it can separate and lose its smooth texture upon thawing.

Conclusion

Pastry cream is a fundamental element in the art of pastry and baking, providing a creamy, rich filling for a multitude of desserts. Its versatility and delicious flavor make it a favorite among professional pastry chefs and home bakers alike.