How to Make Pastry Cream (Creamy Puff Filling)
Let's make some Pastry Cream (or Custard Cream), which is one of the most basic filling for western desserts like cream puffs.
Equipment
- Small saucepan
- Kitchen scale
Ingredients
- 2 egg yolks
- 20 g sugar
- 10 g cornstarch
- 5 g cake flour
- 200 g milk (I used cashew milk. You can also use soymilk or coconut milk.)
- 10 g unsalted butter
- 20 g powdered sugar
- 1 tsp vanilla extract
- 200 g heavy whipping cream
Instructions
- In a bowl, whisk 2 egg yolks and 20g sugar until pale.
- Add 10g cornstarch and 5g cake flour to the egg yolks, whisk until smooth.
- In a small saucepan, bring 200g milk (or soymilk, cashew milk ...) to a simmer over medium heat.
- Use a ladle to gradually drizzle the hot milk over the egg yolks. Keep whisking while adding the hot milk, otherwise the egg yolks might be cooked and get lumpy.
- Pour the egg milk mixture back to the saucepan, cook over medium heat, stir constantly with a spatula or whisk.
- Once the mixture turns thickened and start to bubble, cook for 1 more minute then turn off the heat.
- Add in 10g butter, stir until well combined.
- Transfer the pastry cream to a shallow container (so that it cools down faster). Cover the surface with food wrap directly touching the pastry cream to prevent the formation of drying skin.
- Cool down the pastry with an ice bath for about 10 minutes. Transfer to the refrigerator, cool for at least 2 hours before using.
- Add 20g powdered sugar, 1 tsp vanilla extract, and 200g heavy whipping cream in a large bowl, whip until soft peaks form.
- Take chilled pastry cream out from the fridge, whisk until smooth.
- Add pastry cream to whipped cream, whip them together until stiff peaks form.
- Wrap with food wrap and keep in the fridge until ready to serve. Whisk until smooth before use.
Video
Notes
Click to see my Strawberry Cream Puffs recipe~