PERFECT Pastry Cream Recipe | Best Custard Cream
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- Опубліковано 11 тра 2020
- Today, I am sharing how to make pastry cream from scratch! Some might call it custard, custard cream, crème pâtissière, French pastry cream, etc. We need to know how to make pastry cream from scratch to be able to make so many types of desserts such as fraisier, cream puff, eclairs, fruit custard tart, or cream such as a creme diplomat, creme mousseline, etc!
I explain the steps in detail so you can also make your own perfect pastry cream at home. Follow the steps exactly to make the super creamy & shiny pastry cream.
📌 The Ingredients to make pastry cream:
Whole Milk: 400 g | 14.1oz (1 2/3 US cups)
Vanilla Beans: 1/2 stick * Updated
Granulated Sugar: 100 g | 3.5 oz (1/2 US cup) * Updated
Egg Yolks: 4
Corn Starch: 20 g | 0.7oz (2.5 Tbsp) * Leven the surface.
All-purpose flour: 20 g | 0.7 oz (2.5 Tbsp)
Salt: A pinch
Butter (Unsalted): 30g | 1oz (2 Tbsp)
📖 Printable Recipe + Written Steps
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📌 The tart crust I used today:
• HOW TO MAKE A PERFECT ...
📌 The tools/ingredients I used/mentioned today:
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[MUELLER MULTI-PURPOSE HAND BLENDER]
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#custardcream #pastrycream #howtomakepastrycream #crèmepâtissière #custardcreamrecipe - Навчання та стиль
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Hope you enjoyed! Don't forget your flours! That's my BIGGEST advice... ;))
AMAZING VIDEO!!! if we want to check he final temperature to make sure corn starch has fully cooked, should it be 212F?
Thank you Chef Aya! Your voice is very relaxing! 😌
Thank you! :) I've never checked the temperature but that sounds right, the pastry cream starts getting loosen like that when the temperature reached to about 95C (203F), so that should be around that temperature or a little bit above. You can see and feel the change, so don't really need to check the temperature unless you want to!
If you double the amount of the recipe or make a half batch for example, it takes a little bit longer or less to cook until it reaches to the condition, so I wouldn't judge with the time like I said in the video ;) Hope that helps!
Aww thank you!😊
@@PastryLivingwithAya thank u :)
Using a blender at the end is an actual procedure taught even in culinary schools at high levels. Just a tip for everyone: use a combo of half corn starch and half rice starch ( not rice flour, it must be rice starch!!) . Corn starch gives the cream it's firmness, and the rice starch gives it a creamy texture. Thank me later 😎🇮🇹❤
Hahaha thanks to your information 😊
Im gonna try today
Awesome tips ! So at the very end with the butter, you put the pastry cream and butter together in the blender ?
@@Mysassafrasroots hi. Thanks for your comment. Add the butter gradually to the pastry cream while mixing ( better to use a stand mixer or a hand mixer). The butter must be soft but not melted. Kind regards
@@SergioPabla thank you ! I don't have a hand mixer but I used your tips and it came out perfect, making a Frasier cake!
The best custard recipe I’ve watched so far...Tips are truly helpful.
Thank you and God bless.
I followed your Instructions exactly and my French cream or custard turned out PERFECT !!!!! I was a little nervous because I have never made this in my life but you kept it so down to earth it gave me confidence. Thank you very much.
Best hints ever! Thank you
Aya I absolutely adore when you talk about anything and how you’re face just lights up and you’re excitement is contagious and it’s from your passion I am a very studious student of your pastry class 101 thank you 🙏 darlin Aussie gal is in the kitchen trying to find a way to cut down on the amount of dirty dishes bowls spoons spatulas omg it’s never ending lol 😂
Delicious Custard! Thank you so much!👌👌🙏🏼🙏🏼❤️
I love your presentation so easy to follow Thanks a bunch
I made it. It is just amazing. I didnt have the real deal vanilla bean but it was soo good. I ordered the vanilla to see how it goes. I used it on a mille feuille that turned out amazing. Thank youuuu
I tried your recipe today, it was awesome I loved the idea of using the hand blender at the end. Thank you.
I must say that the pastry cream is extremely yummy. Delicious. Thanks.
Absolutely the best pastry cream recipe I have ever tried! Thank you so much for posting. I struggled with pastry cream for a long time and tried numerous recipes. Yours is perfect. I recently made it and this time I added some cream cheese at the end for a cream cheese pastry cream filling for tarts. Superb!
I’m so glad!!🥰 Thank you for letting me know. Cream cheese pastry cream sounds so tempting!
Gracias por compartir tu receta!!!
best pastry cream video ever thank you!! after the 4th time i finally made my perfect pastry cream. thanks to your video!
Thanks for the great recipe!
My pleasure 😊
I just took your butter cake out of the oven. I’m making this for a filling! I did not scrape the bottom fast enough! So, do as she says, MIX MIX MIX! 😋❤️
Thank you for the really easy to follow recipe and helpful tips! I followed your tutorial and the pastry cream turned out really shiny and smooth. It was a bit sweet for me though (just personal preference). I think next time I would either use just 80g, or even half the sugar!
Lovely! Would love to see you making a mille feuille. Thanks.
this video is such a big help thank you
Love your recipe!!! 👍
Thank you so much 😊
Thank you for sharing this is amazing tutorial.
Welcome!😊
wow beautiful ❤
Absolutly delicious, thanks you very much for sharing!
I’m so glad!!
@@PastryLivingwithAya we simply love your recipe.. I seen a UA-cam where they added condensed milk after removed the custard from stove. then cooled. then add whipped cream and whipped.. now this might be well over the top for a centre cream filling! I'm going to try it with your sponge cake. I'm retired and enjoying UA-cam in the kitchen, how creative is this! Donna even shares the kitchen with me :-) as long as i dont force her to eat the flops.. Once I'm satisfied I will file it away for my grandkids. love your work!!!!
Love love love your channel..thank you for sharing
Thank you so much!😊💕 Thank you for watching!
I tried it today and i wish i found it before it is the best the taste the consistency not too sweet perfect, thank you .
Always watching your videos.. More tips and recipe please ❤️ love and support from Philippines🇵🇭
Thank you for sharing. Looks delish!
I can't wait to try this with crepes and mixed berries.
😋💕
Sounds delish! Hope you’ll enjoy!😊
Thank you as always for sharing. Happy belated mother's day to you, hope you had a awesome day.
Thank you so much! I had an very usual but very nice cozy mother's day at home with Rei😊💛
I enjoyed your presentation. You are a delight to watch.
Success! Finally my pastry cream is not burned and smooth! Thank you so much! ❤️
Awesome!😊 I’m so glad!
Immersion blenders are game changers for anything that needs emulsifying like creme pat., ganaches etc. It gives that professional patissier mouthfeel
Hi i will definitely try your pastry cream recipe you make it easy to follow hopefully it will come out good .Will be watching more of your videos.Thnx a lot and best regards. xx
Thanks so much!!😊
Thank you, sweety! Merry Chritsmas! 🎄🎄🎄
Thank you looks amazing
Thank you too! ;)
Really yummy 😋 Thank you Aya for sharing this great recipe
Welcome!😀 I'm glad!
detailed i love it
Thank you!🤗
my first time making pastry cream turned out so well thanks to you!! I was worried I wouldn’t be able to tell when the flours were cooked and the cream got loose but it was actually noticeable ☺️ the comparison videos were really helpful, thanks again!
I'm so glad! My pleasure!!
i just did and it is very good recipe!
I love all your videos, your tutorials are always clear, helpful and enjoyable! How long can I make the custard cream ahead of time? TY
Thank you for the tutorial . . Love it❤
Thank you😊
thanks for sharing
I tried it today and I really love it. Thank you for sharing this perfect recipe 🥰🥰🥰
I'm so glad!! Thanks for letting me know.
Dear Aya thank you for the recipe. You are amazing.
My pleasure! 😊
Hi, thank's for your awesome videos, i love them!
Can we use this pastry cream for macaron filing?
I just tried it today and everyone love it 😍 Thank u for an amazing recipe.
Aww thank you so much for letting me know!! :) I'm so glad!!
A great recipe. This is my go to recipe now. Thanks Aya!,
Thank you!🥰
I would love to see a video comparing the two different versions: cornstarch vs flour! I'm really enjoying your videos Aya! You're awesome!
That's a good one! Thank you for the suggestion!🙏 Thanks you.
Thanks so much for this. I wanted to make cream puffs like my grandmother used to make for me, and the pastry cream was the part I was most scared of getting right. Wish me luck.
What a great video. Thank you
Thank you!🙏🏻
Well done
I like the extra step with the hand blender. I think i like it without the flour; with cornstarch and butter makes it perfect as it set in the refrigerator. Nicely done!
Thank you so much! :)
Hi Aya I made your pastry cream for my birthday this weekend. I made a version with lemon to go in my delizie al limone cake and it came out beautiful. My husband is a huge pastry cream lover and he said this was by far the best pastry cream I ever made! Success :-) :-) :-) Thank you so much for this recipe and for all of your hard work making these videos for us to enjoy! Keep up the good work :-)
Oh my god😍 I love that!! I'm so glad you guys enjoyed it. Good job for making it successfully! Share a photo with me if you have ;) Thank you for letting me know and being so sweet🙏💕
Aya Caliva / Pastry Chef Mom I’m not sure how to upload pictures here? I’m working on my skills and it’s getting better also thanks to your channel....I love 😊
Amazing tutorial. It’s inspired me as a beginner to give it a go. We’ll be having custard cream with everything for the next month. 🤣
Haha! Lol Love it. Thank you so much❤
How did it go?
Love your all receipts😘😘😘😘🥰
Thank you so much 😊
Looks delicous❤️
Thank you☺
Aya Caliva / Pastry sChef Mom
What a great tutorial and the creme looks so lovely. I'm going to ask my husband to watch your tutorial so he can make some to try in profiteroles instead of fresh cream, which I think will be great. You have taken a lot of the mystique out of it.
Thank you!! They goes so well with them, I hope it will be a success! I especially like to mix in some whipped cream for cream puffs... YUM!😋
I just made it for eid.. I'll use in my éclairs.. For how many days it stays > fridge?
Heavenly
Thank you😊
Very nice I will try good 👍 job
Thank you🥰
yum
Hope you do the flours comparative! 💙 Nice vid!
Superb Aya....I'v worked with many patissiers but your videos show supreme finished products. Even if I am 73 I will go with your ways of cooking. A Big Thanks.
Aww thank you so much!!!😌💗 I am so glad. Thank you so much for watching my videos and sharing such a warm feedback🙏
SOUNDS REALLY GOOD WILL TRY IT THIS WEEKEND FOR FRUIT TARTS (CROSS YOUR FINGERS )
Hope it works out great🙌🏻
Thanks Ms. Aya. It came out perfect. Used your custard for a banana pudding recipe. Liked it much better than my old one.
I’m glad!!
I made it.. Thx so much it's a success
Yay!!🤗💓 I'm so glad! Thank you for sharing.
u are so kind that i hit that subscribe button right away 😊 i read the comments and i find every struggle i had in the comment section... u almost reply all of the question 😍 thankyou for ur tips i cant always figure out ❤️
Thank you so so much!😊💖💖 Always glad to help! As much as I can fine time ;)
Very gently you explained, I liked it. You have learned by experience or have you done a pastry course? You are awesome. 🥰🙏.
Hi Aya, great video. I have always made my pastry Cream with starch only, but I will definitely try it next time with flour and starch great tip! Thank you! I always love the way you explain everything.
Thank you so much! :) I often times struggle with how to explain in English, so it means a lot to me to hear that!! Yes, try it out next time ;)
Thank you for the video! I would really like to see the comparison between different pastry cream:) those kind of videos are my favourite!
Thank you! :) I will sure do it then!
I second that! ❤
Hi Aya! I just made this pastry cream and was really happy with the result and the taste. I am thinking of making it with chocolate, should I substitute the flour with cocoa powder?
Great♡
You can use it for various desserts !!
Thanks :) Exactly!😉🙌
Can I use as afiller between layers of cake and add bananas on top then add the second layer of cake on top
I love puff pastry so what would be the recipe for puff pastry cream thank you so very much
Thank for sharing this easy to follow recipe, Aya, its totally yummy!😋
Can I check how long can this custard/pastry cream be kept in the fridge before use?
Supeeer ❤️ ❤️ ❤️
thank you for sharing
Thanks for watching!😊
i love your video i will try it on my churros
Love it!😊 this pastry cream has good thickness to hold the shape but you can reduce the amount of flour as you like and make it softer!
how pretty and cute you are
thank u for this porfessional recipe
Looks delicious Aya. I would like to use this cream in sfogliatella. Is it advisable or must it be made thicker. I don’t want the filling to leak out when baking the sfogliatelle. Thanks very much. Your explanation is done very well.
thank you very much for This video
You are most welcome!
Thanks for sharing, this is very nice. Can I mixed pastry cream with double cream and use as a filling or topping. Which one is best and can you show in your video please
Hi thank you for your video what can I substitute flour with
Yumy❤
Awesome Recipe...can I use it as a frosting inside my cakes and for how long I can keep it in the freidge..TIA
As a Aussie I call this recipe custard/crème Patisserie so the custard comes from English settlement and crème Patisserie from the French 🇫🇷 that’s settled here and I always associate custard with pudding and the crème patisserie is for vanilla slice custard tarts ect Aussie gal is in the gym today working out 🏋️ with some weights so my muscles are ready for the whiskathon 😂
Thank you for sharing this easy to follow recipe, Aya!🙏
I will definately be trying this recipe out on a Puff Pastry. My question is how long can this be stored this custard cream in the fridge before using it?
Hi, love the way you fiddle the cream like a pro. I don't take milk. Can you do the pastries cream without milk?
Hi Aya, thanks for sharing this, would like to know if this is possible to turn to other pastry cream (eg. chocolate cream)? If so, where would be the point to add in and what will be a good ratio to add? Hope to hear from you.
Best tutorial in YT ... But ... Where can I buy this Opapuis flower ?
Great video! How much does this recipe make? Enough for a 9 1/2 inch tart?
Hi Aya, Another great video, your explanation on method is excellent and very easily followed! How about doing a video on "Mille-Feuille", it happens to be one of my favorite pastries, just a thought!... Warmest regards, Fred... Indonesia...
Thank you!🙏🙏😀 I should definitely do the video some time..!!!
@@PastryLivingwithAya Aya, That would be awesome, thank you...😍😍😍
Hi Aya, thank you for this lovely rendition of a classic. I was wondering if you could help me with something. I am trying to bake in the oven small tarts filled with pastry cream and topped by a layer of pastry dough. The problem I have is that the tarts require a minimum of 20' at 250 to bake but after this time the pastry cream inside reaches a temp of high 75C and starts expanding causing the rupture of the tart top. For the pastry cream filling, I basically use your recipe and I was wondering if maybe I could reduce the grams of yolks in the pastry cream recipe or maybe make the dough a bit thicker ( I am using 4mm at the moment). If I try to reduce the temperature the baking time increases and the cream eventually puffs up anyways.
Thank you again for any idea you can share!
Hi, Chef. Thanks for u video. Love ur video😍.. Learned so much!!! Btw 4 yolks equal to hw many gram? Appreciate if u could mentioned in gram as well for the future videos🙏 Thank u...
Thanks ❤
You're welcome 😊
Hello thank you for your talent
Can I use this custard cream in vanilla cake for filling
Waiting for your reply 😊🙏
Parfect your recipi chef
Thank you!
I've been watching over 10 VDOs about custard cream and your VDO is just the best out of all of them with your delicate and observative method and well explanation.
Thank you for your dedication as it means a lot to me.
Anyways, may I ask how long i could keep this in the fridge and how long i can put it outside under the room temperature.
Cheers!
Boat
Thank you for this wonderful recipe. Look forward to trying this 😍 one question..
Where is Rei? Haha... Kinda look fwd to see her in your video.
Haha😂 I know right?? She was taking a nap most of the time (and woke up toward the very end) She's got a fan!!!😁
Hi
Can we freeze it if we have done too much. I' m sorry for my English but I' m French and I love your channel.
Thanks for your answer
Marie
Thank you so much for watching it from France😊 Yes you can, I recommend to emulsify with a hand blender before freezing so that it can remains creamy even after freezing.
I've watched several videos on pastry cream & synonyms and yours is the best. Still, you forgot for how many minutes to keep the cream in the fridge.
And another tip to add is How-To keep the pie or tart CRUST getting humid when you pour the cream in order to keep it dry and crunchy. I've heard to cover the crust with chocolate before or cover it with egg whites, what is your advice?
Thank you for the video! I love how you explain it detail, it's really helpful 😊
I have a question: can we put lemon in this to make it a lemon flavoured cream? And at what stage should we put it?
Saw another video where the person adds rum & orange juice after it's set and ready to break loose for use.
Hi Aya. Thank you so much for your recipes. I have made your vanilla cake and that is all I use now, it is really good. Can this pastry cream be used for a trifle?
Thanks😊 You could!