Creme Patissiere (Vanilla Pastry Cream)
User Reviews
4.9
447 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
8 hrs
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Total Time
8 hrs 40 mins
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Servings
14 servings
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Calories
59 kcal
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Course
Dessert, Condiments
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Cuisine
French
Creme Patissiere (Vanilla Pastry Cream)
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Creamy vanilla pastry cream used in many types of dessert. Perfect for profiteroles, cream puffs, eclairs etc. This recipe is gluten free and also dairy free friendly.Easy - This is an easy recipe, but requires constant supervision. Please read the recipe fully before proceeding. Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
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Ingredients
Adding gelatin (optional)
- 45 mL water 3 tbsp
- 5 g powdered gelatin 1½ tsp. 225 bloom strength
Instructions
Adding gelatin
- Gelatin should be added to the pastry cream WHILE IT'S STILL HOT. Please read recipe notes below on whether adding gelatin to your pastry cream is the right option for you.
- While the milk is heating (for the pastry cream), place the water in a small bowl.
- Sprinkle the gelatin over the water and use a toothpick or skewer (something slim) to mix the gelatin into the water so that there is no dry gelatin. Let this sit for at least 10 minutes to bloom (or until the pastry cream has cooked and thickened).
- While the pastry cream is hot, add the bloomed gelatin along with the butter, and thoroughly whisk to make sure all the gelatin has dissolved in the hot pastry cream.
- Cover the pastry cream with plastic wrap (same as above), and keep an eye on the pastry cream. Let it come to room temperature and then use the pastry cream as needed. If you chill the pastry cream it will harden as the gelatin sets.
Notes
- This recipe initially called for 1 whole egg, but I have updated the recipe to include ONLY egg yolks. I have also included more information on how to make it thicker for other applications.
- This recipe initially called for 1 whole egg, but I have updated the recipe to include ONLY egg yolks. I have also included more information on how to make it thicker for other applications.
- You can absolutely add gelatin to your pastry cream for any reason.
- If you allow your pastry cream to cool in the fridge, the gelatin will set. You can still re-whisk and use this pastry cream as normal, but it won't "set" the same way as before, but will be thicker and more stable than if you hadn't used gelatin at all.
- For proper setting properties, allow the pastry cream to cool to slightly warmer than room temperature. Then you may use it for any application you please. But this means you cannot make it ahead of time.
- But this means you cannot make it ahead of time.
- You can add whipped cream to it to make diplomat cream (and you do not have to add extra gelatin to the whipped cream). You may also add Italian meringue to make chiboust cream as well.
- For a thicker and richer vanilla creme patissiere, you can add up to 5 egg yolks.
- For a richer taste, you can also substitute half of the milk with heavy cream or 18% fat cream (half and half).
- Increase the amount of cornstarch to 50 g for a thicker pastry cream.
- For a dairy-free version, substitute the milk and butter with a plant-based milk such as almond milk, coconut milk, cashew milk, or even soy milk, and use a plant-based butter.
- You can choose to bring the milk to a boil, or just let it come to a simmer. It was important to boil the milk back in the days when milk wasn't pasteurized. However, I have not noticed any difference in the pastry cream consistency when using boiling milk vs steaming hot milk.
- Here's the recipe for classic vanilla diplomat cream (crème diplomat).
- Here's the recipe for classic chocolate pastry cream.
Nutrition Information
Show Details
Serving
50g
Calories
59kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
44mg
(15%)
Sodium
15mg
(1%)
Potassium
38mg
(1%)
Sugar
4g
(8%)
Vitamin A
145IU
(3%)
Calcium
33mg
(3%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 50g | |
| Calories | 59kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 15mg | 1% |
| Potassium | 38mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 145IU | 3% |
| Calcium | 33mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
447 reviews
Excellent
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