Pastry Cream | Pastry 101 | How to make the perfect pastry cream
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- Опубліковано 6 жов 2024
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Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Unsalted Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
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#hanbitcho #sugarlane #조한빛 #슈가레인 #pastrycream #크림파티시에
The written "recipe + instructions" is in the description section so please take a look!
Hello , will this pastry cream split when frozen and thawed ?
Hi,how many donuts can this recipe fill? Tnx a lot!
Having made pastry cream lots of times, I can say sifting and mixing the corn starch is the key to have a clean texture! There can be NO lumps
hello!
The first time I made it came out lumpy this is a pretty good technique to know
I recently have started experimenting at home with tarts and fillings in my free time and found this and so many of your other videos an invaluable source of information. I tend to be technical and the extra tips you give about incorporating air correctly and tips like that have really helped up my game with other tasty things. Thank you for that.
nice!
Lately I've been really considering taking some pastry classes in case my career as a psychologist doesn't seem to work out. If not then ay least I'd know how to make pastries 🥰
Baking keeps me busy and helps a lot with my anxiety 🎉
Hi Chef! I just made a mango tart using your pastry cream/almond cream/tart base recipes…. Your pastry cream recipe is really the best I have tried! Thank you 🙏🏻
Sounds great!
Thank you for the video! The cream turned out really well for me! I piped it into tart shells (from another video of yours haha) and added strawberries for my family and they really liked it. Great job 👍🏻
amazing!
Grate advice! All those little tips and bits of extra information that make things so much clearer and easier! ❤
thanks.
You are absolutely amazing, honest, professional, I really learned alot from you, thank you chef Hanbit
thanks.
Your recipe and especially using the immersion blender resulted in the best ever pastry cream. I used a whole vanilla bean cause why not 🤩
nice
Chef Hanbit, I am from India 🇮🇳, I find your channel super informative, I have tried making Ganache, pastry cream, Pâte Sucree (Tart shells) 2mm, Hazelnut praline, its just awesome. Please keep doing what you do and teach us 🙏
nice!
Brilliant video, easy to understand and follow for my children. Thank you very much
thanks!
I just learned a whole new way to make it. Thank you
You’re welcome 😊
Hei hanbit cho. Its been a while since i visited your page. Your cooking expertise really is great tool for newbie like me. I have been using for banana cake and chocolate banana cake for the longest time. It absolutely is the best. Thank you!
thanks.
This is sooo good! I've tried it twice and both were just like the video. Thank you chef!
Glad you liked it!!
@@HanbitCho Hi chef! I wish to mix this pastry cream with some amount of fresh cream. Could you suggest the appropriate amount please? 😍
Tried and really taste so great. Thanks for sharing.
My pleasure 😊
Oh my gosh! I made it today and it’s so yummy 🤤. Thank you Chef 🙂
My pleasure 😊
Great recipes as usual, thanks.
thanks
ROAD TRIP - ANOTHER BEAUTIFUL DAM (LOUBAD)
ua-cam.com/video/wucm_P6N5j8/v-deo.html
I’ve made this recipe now it’s easy and so delicious 😋 many thanks 😊
My pleasure 😊
어머~~ 고급진 크림~
여기저기 다용도로 쓸수있겠어요~
중간에 이모티영상 넘 재밌어요~~^^
화이팅!!!
Love your recipes Chef Cho! Please post a Korean butter cake recipe used to cover with fondant 😊….like the kind used for weddings. Please Chef Cho!
Noted!
Looks easy and simple.
thanks
I just found your channel and you helped me already with two of my long searched recipes! Thank you for your content and the way you explain for us! Have a wonderful day ☺️
Awesome! Thank you!
Thanks a ton for the tips - such a great help!
You are so welcome!
Muchas gracias primera vez que veo una crema pastelera sin fécula de maiz
hello.
Thank you for this recipe. It looks delicious.
My pleasure 😊
Fantastic❤
Thanks 🤗
Amo cada video en el que explicas de forma clara 🎉🎉🎉
thanks.
Great , Educational Tutorial!
Thank you for sharing!
Greetings from Singapore!🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks for subbing!
Fabulous!!!!🧁🤤🤭
Great recipe Hanbit!
Did it this morning came out great! thanks ;)
Glad you liked it!!
Awesome recipe,thanks!
thanks.
One missing keypoint is the heat level when whisking a cream which will help the beginners not burn their pastry cream while whisking.
So, use low-medium heat when start whisking, then change to low heat as the cream starts to thicken to avoid the burnt cream at the bottom.
Plus if you don't wanna bother swap heat level, just use low heat all the way.
Cheers
Thanks!
Really? I learned to go low heat for creme anglaise but medium high or even high for pastry cream, the starch needs a higher temperature to gelatinize
please make other flavored custard like matcha! Liked and subscribed! great content!
Thank you! Will do!
오오옷 파티셰님 덕분에 블렌더 꿀팁!!! 맛있지만 체망에 거르는게 너무…. 귀찮아서 손이 안갔는데 이런 좋은 팁을 공유해 주셔서 감사합니다!🔥🔥🔥👍
네 근데 너무 과하게 블렌딩하면 오히려 풀어질 수 도 있어서 적당히 해주셔야됩니다~
great recipe chef
Thanks a lot
Good work thanks chef ❤
My pleasure 😊
Can you do a recipe for fruit variations? Perhaps passion fruit pastry cream
yep
thank you for ur tips & secrets😃😃
Most welcome 😊
Hi chef
Can you teach chocolate cupcake plzzz
Thank you for sharing handy tips.
I like you 😀 thanks for the recipe!
My pleasure 😊
Rooting for you Hanbit!
Thank you!
Hi chef thanks for the recipe, today i made a tart shell from your recipe then I found this pastry cream so I decided to use this recipe haha! I want to ask you, if I want to make it chocolate pastry cream what should I add to the pastry cream is it chocolate pasta or melted dark cooking chocolate? Thanks a lot chef, following you from Indonesia 🇮🇩
good! oh you usually add dark couverture chocolate.
Thank you!
thanks!
Very helpful video once again! I find that whenever I make these kind of creams/custard, a fire stove works best and NOT an electric as it burns easily at the bottom - anyone else find that too?
Yep I agree too!
Now I know what wrong with my pastry cream. Thank you
Great!
Amazing Chef Hanbit! Thanks for all the details and tips and tricks! For this recipe, can I replace vanilla pod with vanilla bean paste? What is the proportion?
Following you from Singapore 🇸🇬
Oh to be honest, I don't use vanilla bean paste so I can't help here. From what I've heard, vanilla bean pastes have different vanilla content depending on the brand so I think it depends!
@@HanbitCho how can we make mango pastry cream? Can you please share the recipe? :)
Much love and respect to you ❤❤
Thanks for sharing Chef!
This is the best recipe! I've made this several times and it is so good.
Just wondering if i want to make chocolate flavor, can I add melted couverture chocolate or cocoa powder into it?
i would add couverture.
@@HanbitCho thank youu!
Hi Hanbit Cho I am looking for your you tube channel it's very interested for me thank you so much brother may God bless you. 😊🌹👍
thanks.
Awesome content Chef 😍
So nice
오늘 만들었는데 너무 달지 않고 맛나요!!👍
아이가 자기가 먹어본것중 최고라네요.
혹시 초코렛 커스타드는 이 레시피에 초코렛을 추가하면 되는건가요? 초코렛 커스타드 에시피도 부탁드려요!!!❤️
네 감사합니다. 초콜릿의 경우는 커버춰 초콜릿을 적당히 추가하셔서 잘 섞으시면 됩니다. 커스터드 크림 만든 직후에는 뜨거우니깐 초콜릿 바로 투하하셔도 잘 녹아요. 넣으시면서 한번 드셔보시고 부족하면 또 넣어서 조절해보세요~
1 cup milk
1/3 cup sugar
3 egg yolks
6 tsp corn starch
Vanilla bean pod
1 tbsp butter
ah right~
@@HanbitCho …I am not sure if the measurements are correct. It would be nice if you include both measurements. You have good recipes on your channel.
New fan and subscriber 🤓😇😍
thanks.
Chef, is there a reason you stored it in the fridge on a sheet pan and not in, for example, a bowl or deli container?
ah up to you
Very similar to creme brulee! Is there a good sub for corn starch? I don't like using corn products
hmm don't think so
I am excited to try this on weekend. But I have a tiny issue here... once it passed the thickest stage, should I turn off the gas or keep the gas on while whisking it?
Thank you chef!!
Oh keep the heat on for like a minute while whisking it.
@@HanbitCho Thank you chef.
Hi Chef Hanbit, if do more can the cream store at fridge for couple weeks? Thanks 🙏🏻
nope too long.
@@HanbitCho noted with thanks 🙏🏻 Chef Hanbit
literally, anything I need these days I just youtube "Hanbit (insert dessert name)" and it works haha, thanks so much!
Glad I can help!
Can we have the chocolate version of this please?
yeah
Hi Hanbit, 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 without the butter 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!
don't think there's a solution. you don't usually bake pastry cream unless it's flan.
@@HanbitCho thank you Hanbit
Can I beat it with some butter to make a buttercream frosting??
How much butter do you think, half pound?
🙏🏼💖🙏🏼💖🙏🏼💖🙏🏼💖
not sure. don't think so...
Hello dear chef, are pastry cream & custard cream & vanilla cream & patisserie cream & ... the same?
hmm sort of.
Someone said once that it was better to add the vanilla at the end so to not diffuse the vanilla flavor too much when you're cooking it..
right!
Hanbit could easily be Q in the James Bond movies...
lol
Hii chef!
Thanks for your recipe, that’s good 😍
Btw can I ask to you? How make a diplomat cream used the pastry cream above? How many gram whipped cream if I want mix with the pastry cream? Thanks
Following you from Indonesia 🇮🇩
whipped cream should be roughly half the weight of pastry cream.
Whipped cream dairy or non dairy chef@@HanbitCho ?
Thank u chef for sharing! I have one question - at big pastry and bakery shops they do this cream with hands or machines do it?
oh well probably machine.
Can some ice a cake with pastry cream
Sure 😊
We can cling file pastry cream ,when it's hot or when it becomes to room temperature?
When it's hot!
Level up Mario...
😁
👕
👖
yeah!
Hello :)
How much chocolate do I add to make this a rich chocolate pastry cream?
up to you!
Pls can we replace corn starch with corn flour
different countries mean different things when you say cornflour
Can I use electric mixer instead while mixing the cream and egg? Thank you
hmm never tired but I guess so?
It would be nice what amount you are using
it's all there
If I want to use vanilla extract, how much should I use 😅
up to you!
Is this cream stable enough to use it as a cake filling?? Could you please do a chocolate version as well??
oh you don't really use pastry cream for cakes though...
@@HanbitCho You do for a Swedish princess cake.
Hi Chef, if i want to make a chocolate version, do i have to increase the amount of milk as i will be adding chopped chocolate at the end. Kindly advise.
hmm don't think so
Hello Chef Cho may I ask if I can substitute sugar with honey, or simply ignore it? Thanks
umm not really here.
can you show how t make diplomat cream
noted!
hey, are there tips to make the pastry cream thicker without adding anything like gelatin? i want nice little towers of pastry cream but it often pools. thank you in advance
nah no need
How to add flavor on pastry cream?
You can
I was wondering if you have a recipe for a nice professional flavor cream from cake the powder sugar butter and vanilla one I hate the taste I want something delicious like in the bakery
nope!
What does the butter do for it? Most other recipes I've seen forgo butter.
Thank chef.
it makes it taste better!
Can you please include spoons and cups measurements
i'm a metric person so don't know in cups. you can check google!
Hi Chef! can i substitute vanilla bean with vanilla extract? if yes, how much vanilla extract should i add to this recipe? thank you
nope. vanilla extract doesn't give the same feel.
Is it unsalted butter? (Just yo make sure..😅)
yep. unsalted.
Hello chef, I need your comment or help. I made your pastry cream which is very good and not to sweet. I have the same tip that you have and I have a problem filling my eclairs. The cream was at room temperature for about 2 hours, I wisked the cream and filled my pastry bag. At one point my plastic pastry bag ripped and I lost almost half of the the cream. Shouls I chamge my tip? Should I warm up slightly the pastry cream? Thank you so much for your help.
pastry cream must be refrigerated at all times!
@@HanbitCho thank you. So it will be easier to pipe if the cream is cold?
Vla and pastry cream, are they same ?
hmm vla?
How much does this yield? And why should you not freeze this? I want to put this in an entremet but it requires freezing
thanks.
Can i use regular vanilla?
yep!
hey chef is there any other flavoring in addition to like when i make it and what i get at pastry shoops has different taste i has took a short course and realized they added rum extract ... do you have any suggestions which concentrate to use? for best taste ?
up to you!
Is there a difference between adding the butter while the cream is in the pan and adding it while blending?
If you are going to blend it, it doesn't matter which way...as it will be blended!
Can i use potato starch instead of corn starch?
And what's the difference between corn starch n potato starch?
Thank you very much
Potato starch isn't suitable here. Check google for the detailed differences between the two!
@@HanbitCho
Thank you 😊
I add coffee powder to the milk and it resulted a coffee pastry cream? Thought of dalgona.
ah right!
Hi
May you please write the ingredients in measuring cups and spoons ?
try google for measurement conversions.
Can I bake this in a tart shell so it becomes a Parisian flan?
oh yeah that works.
Hello chef, when I fill my Donuts with Crème patissier, after a few hours the cream tastes sour, could you please help me fix this?
Thank you
really weird - sour???!!! are you sure it's not gone off??
Chef hanbit, can i freeze the cream in the freezer?
nope.
How many eggs are there in 65 grams of eggs
crack and weigh it!
Can i take egg yolk off from recipe? Will it make any difference? Thanks
nope you can't remove egg yolk!
How long do you let it cool before addingbthe Saran wrap
just straight away.
@@HanbitCho thankx
Hi chef! May i know the brand of your blender?
bamix!