Creme Patissiere (Vanilla Pastry Cream)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 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)
Description
This Creme Patissiere recipe prepares a rich vanilla pastry cream base using egg yolks, milk, sugar, and starch. It stands out by offering the option to add gelatin bloomed in water, which is whisked into the hot cream to improve stability and set the cream firm, especially useful for filled desserts requiring the cream to hold shape.
The final cream has a smooth, thick texture with a classic vanilla flavor. It is cooked until thickened on the stovetop, then finished with butter and optionally gelatin. Cooling the cream allows it to set further, with gelatin causing additional firmness when chilled.
It can be used for various pastry applications such as filling for éclairs, tarts, and layered cakes. The recipe notes variations for richer creams by adding more egg yolks or substituting cream for part of the milk. Additional notes cover alternatives like dairy-free versions and incorporating whipped cream or Italian meringue for other cream desserts.
Adding gelatin requires using the cream soon after preparation since setting properties depend on cooling to a specific temperature. The recipe advises caution not to make it too far ahead when gelatin is included.
Ingredients
Adding gelatin (optional)
- 45 mL water 3 tbsp
- 5 g 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
- Adding gelatin to hot pastry cream provides extra stability and firmness once cooled, ideal for dessert applications that require set cream.
- You can enrich the cream by increasing the number of egg yolks or substituting part of the milk with heavy cream.
- For dairy-free versions, replace milk and butter with plant-based alternatives like almond or soy milk and plant-based butter.
- The cream can be used soon after cooling; avoid long advance preparation when gelatin is used, as it affects texture upon chilling.
- Consider mixing pastry cream with whipped cream or Italian meringue to make diplomat or chiboust cream respectively for different dessert textures.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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