How to Make Pastry Cream (Video), and a Giveaway
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Homemade pastry cream is so versatile! Every good baker should have a go-to recipe. Learn how to whip up this creamy, egg-y filling like a pro, with this easy video tutorial! (Gluten and dairy free.)
Good morning, friends! How was your holiday weekend? Ours was very busy, with birthday festivities, holiday celebrations, and lots of time with family. Plus I am still in the process of getting everything back in order, after the big kitchen paint project. I thought I would have been able to share lots of gorgeous pics with you by now, but it's funny how these things always seem to take longer than we expect them to. Look for something from me by the end of this week though, for sure!
For today's post I'm sharing a basic recipe that every good baker should have in her back pocket.
Pastry cream is a "building block recipe" that can be used in so many ways. As a filling for cakes, eclairs, layered into parfaits, or as a base for a cream pie, you will never run out of uses for this versatile item.
I think any time we hear about tempering eggs we tend to get a bit nervous, but this is truly so easy you could practically do it in your sleep. To prove just how do-able homemade pastry cream can be, I made you a little video! You can find it in the recipe card below.
Hopefully this shows how easy homemade pastry cream is to make. If you've never tasted it before, it's sort of like a cross between creme brulee and vanilla pudding. I used to make huge hotel pans of it every week, back in my days in the professional kitchen, and we always used regular dairy milk. But now, in my home kitchen, it's just small batches, and lately I've really been loving coconut milk pastry cream, for a dairy-free option. And it's also naturally gluten-free, so this is a really great thing if you or someone you love has food allergies or sensitivities.
Some tools/ingredients you may need for this recipe:
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Ingredients
- 6 egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ½ teaspoon (0.5 teaspoon) kosher salt
- 1 ½ cups (366 ml) milk, (dairy, nut, soy, or coconut milk)
- 1 teaspoon vanilla extract
Instructions
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine.
- When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened.
- Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.
- Use the back of a ladle to press the mixture through the sieve.
- Press a layer of plastic wrap directly onto the surface, and refrigerate.
Totally loving your videos Allie! So perfect and super helpful! Just give me a spoon for this pastry cream... I want to eat it straight out of the bowl!
Thank you Chris! I may or may not have snuck a spoonful or two after the pics were snapped 😉
Such a great video! I love the California Navy Tiek's 🙂
I love those too! My friend got a pair and they are gorgeous! Thanks so much Christina, for watching my video and entering! Good luck 😉
Pastry cream is the best! Don't judge me for piping it straight into my mouth 😉 Yours looks perfect, Allie, and the video kicks ass!
Girl you always know how to put a smile on my face! Thank you so much for the awesome comment. Hope you're having a great night, Nancy! xoxo
Allie, this is such a neat idea! I have no clue how to make pastry cream, thank you for the helpful tips!!
My pleasure Jessica! I make it so often, I decided it was about time it got it's own post. So happy you found it to be helpful! 🙂
i really like the matte black ones 🙂
Great choice! Basic black will never go out of style! Good luck and thanks for entering!
what an awesome video! I learn something new everyday! 🙂
Thank you so much! I had a lot of fun putting it together. I'm so happy you liked it- thanks for the great feedback!
I love the California Navy!
The navy is so pretty in person! Good luck and thanks for entering Kristin!
I Love The Romantic Blush Tieks!
That color looks so versatile. I bet you get a ton of use out of them! Thanks so much for the comment Heather!
I love the lilac ones.
Ooh lilac! What a great choice! Good luck and thanks for entering!
I love the turquoise color!!
Great choice! Such a fun color for this time of year! Thanks for reading and entering, Becky 🙂
As soon as I saw the coconut milk can open, I knew this is for me! Well thank you dear friend 🙂
I can't look at anything coconut without thinking of you, my dear! You are too sweet. Hugs to you 😀
I love Both Pink ones
My previous comment was for an email to my girlfriend. Ha Ha Ha. Sorry, I can't wait to make the frosting for a birthday cake this weekend. Thank you for sharing
Lol no worries! I'm so glad you like the recipe! Thanks for reading 🙂
I don't want to use plastic wrap. Are there substitutes for this? What is the reason behind the plastic wrap step?
So that the pastry cream doesn't form a skin on top.
Perfect for Spring! Love it- thanks for entering Jodi!
Love to win some navy ones.
My friend has a pair in navy and they're gorgeous! Great choice; thanks so much for your entry 🙂
Lovely video, Allie! How have I never made pastry cream - that must be remedied immediately.
Oh yes! Once you start you'll never want to stop, lol! Thank you so much Marissa 🙂
Your video is super helpful. The rose garden tieks are beautiful!
Ooh that sounds lovely! I'm so glad you liked the video Amanda- thanks so much for entering our giveaway 🙂
I could eat my weight in pastry cream on a daily basis (probably I good thing I don't)! It's one of the best things to know how to make right off the cuff because it instantly makes everything better. Love the video, and it's so great with coconut milk!
Isn't it? I think I may even like the coconut milk version better than the original! Thanks so much Marcie!