A Simpler Way to Make Pastry Cream
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- Опубликовано: 18 июн 2024
- My homemade Pastry Cream is smooth as silk and so simple to make! You only need a few common ingredients to make this rich, decadent filling.
Recipe: sugarspunrun.com/pastry-cream...
Ingredients
1 cup whole milk (236ml)
1 cup heavy cream (236ml)
5 large egg yolks (discard whites or see note for ideas on how to use leftover egg whites)
⅔ cup granulated sugar (133g)
¼ tsp table salt
3 Tablespoons cornstarch
4 Tablespoons unsalted butter, cut into 4 pieces (57g)
1 ½ teaspoons vanilla extract
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Instructions
00:00 Introduction
00:41 In a large bowl or large measuring cup, whisk together milk, cream, and egg yolks until the egg yolks are well-broken up and the mixture is thoroughly combined.
01:33 In a medium-sized saucepan, combine sugar, salt, and cornstarch and whisk together.
01:54 While still whisking, slowly drizzle egg yolk mixture into the saucepan. Go slowly so you have time to evenly incorporate the ingredients and eliminate any lumps that might otherwise form.
02:23 Turn stovetop heat to medium and whisk constantly until it begins to thicken to a pudding-like consistency. How long this takes depends on your particular saucepan and stovetop, but you can tell it’s done when the whisk leaves trails through the mixture and it coats the back of a spoon (see video for visual).
03:29 Remove from heat and our immediately through a fine mesh strainer into a large, heatproof bowl.
04:13 Add butter, one tablespoon at a time, whisking until completely melted after each addition.
04:33 Stir in vanilla extract. Mixture should be smooth and completely combined.
04:50 Allow pastry cream to cool at room temperature for 15-20 minutes, stirring occasionally to prevent a skin from forming, then place a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming as it chills).
05:53 Transfer to refrigerator and allow to chill for several hours or up to 3 days before using.
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Хобби
Amazingly easy and fool-proof! Thank you!
I used this combined with your choux pastry recipe to make a batch of perfect cream puffs. Thank you.😊
Well, I've tried it twice! The first time with a 2/3 cup of sugar, the second with a 1/3 cup of sugar.
Hands down, with 1/3 cup of sugar is my favorite! Excellent and simple! Yay.❤ Thank you.
I'm so glad you enjoyed it! :)
If I were serving this as part of a nice dessert for an event, I will definitely do this method as it’s similar to what I do. I despise straining and since I’m only using it for home use, I never strain it, not even for ice cream. But instead of tempering eggs this way, I’ve been reserving 1/4 of cold liquid as a starting point and add that to the eggs. I then heat the main mixture and pour some of the hot into the cold, but because I started with some cold milk in the eggs already, it goes smoothly. Thank you. And yes, this is so good on a spoon!
Thanks for this receipe
This is absolutely delicious. Thank you for sharing.
My pleasure 😊
This turned out fabulous. Thank you
I'm glad you enjoyed it! :)
Turned out perfect!! Super delicious and easy to make! Thank you 😊
I'm so glad you enjoyed it! :)
Thank you! This looks so much easier!
You're welcome! Enjoy! :)
Great recipe, it’s amazing! Thank you
You're welcome! I'm glad you enjoyed it! :)
Thank you very much for the video. I appreciate you making the recipe so simple. It's perfect for a Boston Cream pie. You're the best. Take care ✌🏾
You are so welcome! Hope you enjoy! ❤️
Luscious 💕🤤
The best and easiest pastry cream,Sam! TFS 💜
You are so welcome! ❤️
I just made this, thank you so much!! It came out perfect, can’t wait to eat it😋🙌
I hope you love it! :)
I like the way you explained. You really make it so simple as you had said. Thanks. From California.
You're welcome! Enjoy! :)
TY Sam! I was always looking for ways to make pastry cream without tempering. Here I found you. Gonna try this. Stay safe
It's so much easier! Enjoy 😊
Fantastic I loved it thank you Sugar
You are so welcome!
I love this recipe. I’ll make this for my puff pastry
Yum!
Well, this was simply Brilliant! Thank you so much for sharing. xo
You’re welcome! ☺️
Thanks so much for this. I've had problems with pastry cream before and this looks a whole lot simpler. I'm looking forward to giving it a try. 🙂
I'm glad it was helpful!
I Love this tutorial you explain everything so it's very easy to follow. I made it and it looks great I'm going to wait and make the donuts tomorrow to give my pastry cream plenty of time to chill. Thank you keep up the great tutorials.
Thank you so much! I'm glad you enjoyed it! :)
This, I can do. Thank you!❤
You're welcome 😊
Thank you so much for this recipe! So much easier than others! I subbed in 1/2 cup of honey into the wet ingredients in place of the sugar and it worked wonderfully!
You're welcome! I'm so glad you enjoyed it! :)
I have never tried pastry creme because it always looked so complicated. Now I’m definitely trying this. Thanks so much! 😁
You can do it! Enjoy! ❤️
No pastry cream is easy and it’s yummy!! Plus you can flavor it when so many different things. You can also add nut paste, peanut butter or Nutella into it, followed by melted gelatin and make a light diplomat cream.
Thank you for not wearing skimpy shirts ❤ i love your recipes, your chocolate and vanilla and velvet cake are bomb! Keep it up! Thank you for sharing well tested recipes🎉
I'm so glad you've enjoyed everything so much! :)
Yummy!!
I just got your pastry cream done and boy is it good. I spilled some on the counter and couldn't resist tasting it. So good. Thanks so much.
You're welcome! I'm so glad you enjoyed it! :)
Absolutely Brilliant, I blended everything together in the mixer first and then cooked it, worked out brilliant, this version is a definite keeper
I'm so glad you enjoyed it! :)
Thank you, I’ve been trying to make this for years and no luck. This was super simple and it is so yummy. Can’t wait to start using this in my cupcake recipes. 😭♥️😭♥️
I'm so happy to hear that!! Enjoy ❤️
Thank uuu your way is easier I will try this
SO much easier! Hope you love it 😊
Egg whites freeze very well. I put them in a small glass jar to freeze them. Thaw in the fridge when you need them. You can put freezer tape to write how many whites are in the jar.
You just made my life easier. Thank you. One thing as a blind Baker that is really hard is to temper eggs. I've always struggled with it and usually my stuff doesn't turn out the way I would like it too. I am definitely going to try this method. I can't remember have you done a moose where you don't have to temper the eggs?
I'm so glad this is helpful for you, Mike! I do have a mousse that doesn't require tempering on my blog . If you search "dessert bowls" you should find it! Both of my chocolate and vanilla puddings are also made without tempering, if you're interested in those. 😊
@@SugarSpunRun cool!
I used your pastry cream for a birthday cake filling and it was a mega hit! Thank you for your amazing recipe!
You're welcome! I'm glad you enjoyed it! :)
I was wondering if this pastry cream would be stable enough to fill cakes. You answered my question - so thanks!
You are great I love your kids. IF I may offer an even simpler way-- do it in the micro for 35-40 second bursts stop and stir and repeat until thick. Never will it burn!
Thanks for this video Sam! I can now make pastry cream with ease😅
My pleasure 😊
If I have 6 egg whites left from a recipe or in your case 5 plus one more, I make a 1/2 angle food cake. It works great and I use the cake with maserated strawberries and whipped cream to make a non-traditional strawberry shortcake.
Yum!
Boston cream pie! This would be absolutely perfect for it!! Weeee!
I skipped the step smesh strainer because it didn't want to flow through, and i have the same smesh strainer. But the result was sublime! not even use the strainer it was super smooth without any lumps and so delicious! Will always do this one easy & simple.
I'm so glad you enjoyed it so much! :)
Hello chef 👩🍳 this is a beautiful pastry cream I will make this for my Boston cream cup cake or pie
Thank you 😊 you are the best 👏💖
You're welcome! Hope you enjoy! ❤️
Ohhhh.....me too! Great idea
Thank you for this!! I curdled my pastry cream the other day when I didn't temper slowly enough 😬
Oh no! Hopefully this one works well for you. :)
Nice! 😊
Loved it for my first time trying thought I messed up and scrambled my🥚🍳
Oh no! That can be so frustrating, I’ve been there! Just be sure to keep your heat low, you’ve got this :)
Thank u😊 frm srilanka
I'm using this method and recipe, as I'm typing this... ❤so much easier! Thank you ❤
It really is easier! Hope you love it ❤️
@@SugarSpunRun it's delicious 😋 I've had a hard time staying out of it😂 pretty soon I'll have to make more for Boston Cream Cupcakes 🩷 😁 🩷... right now I'm getting ready to make a second batch of Macarons 😁😉🥰...this time I'll color them "Teal" 🩵....I may make some German Buttercream....I'm not a huge fan of American Buttercream; it's too sweet for me 🤔💕
OMGGGGGGGGGGGGG, I have been searching/reading/trying for months to find this cream (for eevrything) love you, Little Miss Angel Cook!!! I am a wee bit scared, but I am going try this! Thank you angel face, I'll let u know how it turns out.
Just go slow and be patient, and you'll do just fine! I hope you love it 😊
@@SugarSpunRun🌷🌹🌼🌹🌷
I made your cookie recipe with the condensed milk, lost it or could not find it, now i look at this recipes and remember you :P
How do you know what I want to make every time!
Came across this while looking for a recipe for cream pat using ice cream (when the store is out of cream). Good method, I'll try it. Sam's charming, but the video left me wanting to see more of the cooking process / pastry cream and less of Sam.
Before adding the yolks, I pass them through a fine mesh strainer to remove the skins. It helps to avoid lumps during the process, and the egg smell overall...
Thank you for sharing! great tip!
Could you use half and half in place of reg milk?
Hey Nice n Fast!🙌🏾
Sam i made this and it was sooo easy!
Wonderful! 🥰
My mouth was watering.... it looked like delicious vanilla pudding. Which reminds me, can you please show us a recipe for pumpkin pudding?
I'll add it to my list! In the meantime, give my vanilla pudding or my no bake mini pumpkin pie cheesecakes a try! 😊
@@SugarSpunRun - Your pumpkin cheesecake is out of this world! It's one of my family's favorites!
Can I substitute for lactose free milk?
Nice👍👏😊
Thanks 🤗
Tempering eggs always been disastrous for me, I’m definitely switching to this version, does it have any difference tho because this is a hell of a less complicated process! Thank you so much ❤️
This is so much easier and tastes exactly the same. Enjoy! 😊
This is similar to Thomas Joseph from Kitchen Conundrums. Much easier than the traditional style.
I love your blouse!
Thank you 🙂
@@SugarSpunRun You're welcome!
Thank you for an awesome easy pastry cream.
May I ask…
1. Can I use just whole milk instead of both whole milk & heavy cream?
2. Can I use this pastry cream to make fruit tart using puff pastry?
Thank you 🙏
Vy, I made a tart using this recipe with only whole milk and I don’t think anyone could tell a difference not having cream in it. It will work with just whole milk.
I'm thinking 🤔....Boston Cream Pie? What do you think?
This would work great for that! 🙂
I've made this 3 times. Excellent taste. The first time thought kinda tasted eggy the two other times came out liqiudy. So I'm doing something wrong. Seemed like it was thick so I took.off heat but after I strained it became more liqidy. I'm gonna keep trying but if anyone that has done thus, any suggestions would be great.
This is brilliant and makes a lot of sense. So does making croissants the new way of piling up 9 circles.
Hi dear can I use this pastry cream for filling cake layers ?
I’d recommend a sturdy dam to hold it in, then yes that would be fine :)
Is it possible to use heavy whipping cream or just heavy cream ? Thank you ❤️
Yes, you can! Enjoy 😊
@@SugarSpunRun Thank you 😊, Namaste❤️🙏
When you say "medium" on that induction cooktop do you mean power level 5? When I make a custard base for ice cream I monitor the temp and adjust the power level to prevent the mixture from getting too hot.
4 or 5 but every cooktop will vary which is why I don’t list a specific number. Sounds like you are doing it the right way, monitor, adjust, dont let it get too hot.
@@SugarSpunRun I have the same cooktop you do which is why I asked. I do pretty much everything involving eggs with my induction top. Use the stove when I need to use larger pans and pots than the induction top can heat effectively.
Does the milk and heavy cream in the beginning have to be at room temp???
Nope. :)
Is pastry cream what you use to fill Eclairs, or Cream Puffs or between the layers of a Napoleon?
it is used in eclairs and cream puffs. Sometimes it is used in Napoleons, but some recipes may use something else instead, it depends on the recipe.
@@SugarSpunRun Thank you !
Can I use allulose or powdered monk fruit?
Unfortunately I haven't tried it and I'm not very familiar with using either of these to be able to say. :(
What is the difference between pastry cream and vanilla pudding that's made from scratch? I tried making a vanilla pudding that only used cornstarch for thickening instead of egg yolks and, although it tasted good, it didn't have the "right" texture. At least not the texture I wanted anyway.
Thank you, I love to put on French bread .
You are welcome 😊
🤔 when you say; " this is also a pour in..." did you pour something in there before that? Can you please explain what also did you pour in?
Do you mean around the 2:17 mark? I actually said “this is very important” I’m sorry for any confusion. 😊
If a skin does form how can one remove it ? Thanks soooo much
You can just use a spoon to scrape it off. :)
Could one use two cups of half and half?
Yup!
Can this pastry cream be used to fill cupcakes?
Yes! I use it in my Boston cream cupcakes (ruclips.net/video/rxwtgLkvC94/видео.htmlsi=CbhLETNwipAmPHbr)
Hi! I don’t know what I’m doing wrong :( it never got to a pudding like consistency :( I’m not sure why :( would I be missing something? I followed the steps :(
I would try just cooking it a little bit longer next time. 😔
🧡👍
Can I use vanilla paste?
Sure! 😊
After taking it from the fridge after cooling, it turns smooth again, but what if you want to put it in a cake it runs out. It needs to be like whipped cream doesn't it?
You would need a sturdy butter cream dam to hold it in
Do I have to add the cream?
I really don't recommend leaving it out. Your cream won't turn out.
Does these need to be all room temp?
Nope. :)
Where can I find the recipe?
In the description. :)
Does “Egg beaters” work?
Unfortunately not. Egg Beaters are made from egg whites, which won't work in this recipe. You'll need to use real egg yolks for this one. 😊
So this is the same as vanilla custard and vanilla pudding?
Pastry cream is a custard but pudding is usually thinner.
@@SugarSpunRun Thank you
💖👼🏻🌺
Time to make Boston cream cupcakes. 🧁
Great idea! 😊
Can you make it thicker?
You can just cook it a little bit longer but be sure to keep an eye on it so it doesn't burn. :)
Can this recipe be doubled or tripled?
Sure thing! 😊
@@SugarSpunRun thank you!!
Can i use whole milk if i don't have heavy cream?
Unfortunately it won’t thicken quite the same.
@@SugarSpunRun thanks
You can use half and half instead of the milk and cream.
I know your american but can you expand on the cup thing? cups come in many sizes, could you give us the measurment of a cup in fld oz`s or litres, millilitres please.
I do have the conversions in the written recipe in the description. :)
ok thankyou i will take a look pretty lady@@SugarSpunRun
What's the difference in this and pudding
Pastry cream is a bit thicker and richer. :)
buying creme puffs for me is hit and miss since I do not like creme patissiere that tastes so milky. How to make creme patissiere not too milky?
all i need is a recipe to put it in now
I've got plenty over on my blog 😊
@@SugarSpunRun Where is your blog?
Pastry cream is already pretty simple to make.
I'm glad you think so. :)
This is great, but what's the "simpler" part? Just not putting warm milk into the eggs first?
No tempering needed :)
Made this recipe twice, followed directions to a T. The cream became runny after adding butter both times, even after refrigerating it over night. Now I have to start over and now the rest my recipe has to wait.
Anyone else experiencing this?
I'm so sorry to hear this! There are a couple of things that could cause this, 1. the cream may have just been over-cooked or 2. the butter may not have been whisked in completely. I hope this helps and I hope you have success next time. :)
Just hand over the bowl and spoon and nobody gets hurt*:;!!!!!
🤣
21th comment lol
FIRST COMMENT.
No one cares
Hi love your top beautiful
Thanks! 😊
Though much easier to make, it doesn't look thick enough to pipe.
It can be piped. That's actually how I fill things like eclairs, or boston cream donuts. :)
i don't know what this is, but it isn't pastry cream. pudding? 4T butter? no. technique is all wrong.
Hi Jack! Definitely not wrong. Very carefully researched and tested and in my obviously biased opinion you will not find a better pastry cream out there. This is perfect for using in cream puffs, eclairs, or anywhere you would use pastry cream (because, well, it is pastry cream). Give it a try and I think you’ll enjoy!