Pastry cream (aka crème pâtissière) is a dessert ingredient made of milk, sugar, cornstarch, and eggs. It’s used in all sorts of desserts like éclairs, choux pastries, tarts, cakes, and more. This creamy concoction has been around for centuries and is a staple in classic French desserts. Here are 10 different types of pastry creams to satisfy any sweet tooth:
1) Vanilla Pastry Cream: The classic version of this cream uses vanilla beans for flavor and can be used in everything from fruit tarts to profiteroles.
Ingredients: 2 cups of whole milk, 1/4 cup of sugar, 1 vanilla bean split in half lengthwise and scraped, 4 eggs,1/4 th cup corn starch
Vanilla pastry cream is a classic and delicious ingredient used in many desserts. To make this creamy delight, you’ll need milk, sugar, cornstarch, eggs, and vanilla beans. Bring the milk to a gentle simmer in a saucepan on medium-low heat. In a separate bowl, whisk together the sugar, cornstarch and eggs until everything is evenly combined. Add this mixture to the pot with the milk, stirring constantly with a rubber spatula.
Continue stirring until the pastry cream thickens, about 10 minutes. Remove from heat and add in the scraped vanilla bean. Let the pastry cream cool before using in a recipe. Enjoy!
2) Chocolate Pastry Cream: All you need to transform the original vanilla recipe into a chocolate version is cocoa powder. It’s perfect for rich pies and sweet crepes!
Same as above a variation of vanilla pastry cream.
3) Coffee Pastry Cream: For those who love coffee-flavored treats—try this one out! You can just add instant coffee or espresso powder to your pastry cream base.
4) Coconut Pastry Cream: If you want something tropical tasting—add some coconut extract to your pastry cream for an island-inspired flavor.
5) Hazelnut Pastry Cream: Adding ground hazelnuts will give your pastry a nutty flavor that pairs perfectly with chocolate cakes or tarts.
6) Orange Pastry Cream: Bring citrusy brightness to your desserts by adding orange or mandarin zest to the mix! Perfect for tartlets and cheesecake recipes.
7) Caramel Pastry Cream : Mix dulce de leche or thick caramel sauce with your pastry cream base for extra sweetness! Great on warm gingerbread pudding or brownies.
Caramel Pastry Cream is a decadent, sweet addition to many cakes, pies and desserts. To make a delicious caramel pastry cream, you’ll need 2 cups of whole milk, 1/4 cup of sugar, 4 eggs,1/4 th cup corn starch and 1/2 cup of dulce de leche or thick caramel sauce.
Bring the milk to a gentle simmer in a saucepan on medium-low heat. In a separate bowl, whisk together the sugar, cornstarch and eggs until everything is evenly combined. Then add this mixture to the pot with the milk, stirring constantly with a rubber spatula. Continue stirring until the pastry cream thickens, about 10 minutes. Remove from heat and add in the dulce de leche or caramel sauce. Let the pastry cream cool before using it in your favorite dessert recipe. Enjoy!
8) Mint Pastry Cream: Give your classic vanilla recipe a bit of coolness by adding peppermint extract! Ideal for topping cupcakes or banana bread trifles.
9) Pistachio Pastry Cream : Green-hued pistachios make this kind of pastry cream wonderfully colorful—use it as an alternative filling for macarons or linzer cookies!
10) Rosewater Pastry Cream : Get creative with rosewater-infused pastry cream—delightful atop raspberry mousse cakes or angel food cupcakes!
Rosewater Pastry Cream is a light and fragrant addition to many cakes, pies, tarts and desserts. To make this delicately-flavoured pastry cream, you’ll need 2 cups of whole milk, 1/4 cup of sugar, 4 eggs,1/4 th cup corn starch and 1 teaspoon of rosewater.
Bring the milk to a gentle simmer in a saucepan on medium-low heat. In a separate bowl, whisk together the sugar, cornstarch and eggs until everything is evenly combined. Then add this mixture to the pot with the milk, stirring constantly with a rubber spatula. Continue stirring until the pastry cream thickens, about 10 minutes. Remove from heat and add in the rosewater. Let the pastry cream cool before using it in your favorite dessert recipe. Enjoy!
Chantilly cream is a light and fluffy French dessert made from whipped cream, sugar and vanilla. It can be used as a topping for cakes, pies and other desserts or as a filling for crepes. To make Chantilly cream, start by whipping 1 cup of heavy cream in a stand mixer until soft peaks form. Add 2 tablespoons of sugar and 1 teaspoon of pure vanilla extract to the bowl and continue to whip until stiffer peaks form, about 5 minutes. Serve immediately or store in an airtight container in the refrigerator. Enjoy!
Clotted cream is a thick, creamy spread made from unpasteurized cow’s milk. It’s a traditional British condiment that has a slightly sweet, nutty flavour and is a popular accompaniment to scones and other desserts. To make clotted cream at home, start by heating 1 quart of heavy cream in a saucepan on low heat until it reaches 110°F (43°C). Then transfer the pot to an oven preheated to 200°F (93°C) and bake for 1-2 hours. Remove from heat and let it cool before spooning the thickened cream into a bowl. Serve chilled or at room temperature alongside your favorite desserts! Enjoy!
Crème fraîche is a thick, creamy French condiment made from heavy cream and buttermilk. It has a tangy, slightly sweet flavour and is often used as a topping for fruit parfaits, crêpes and other desserts. It’s also popular in savoury dishes such as sauces, soups and stews. To make crème fraîche at home, start by combining 1 cup of heavy cream and 1 tablespoon of buttermilk in a bowl. Stir the mixture until it’s well combined, then cover with cheesecloth or wax paper and leave it at room temperature for 12-24 hours. The crème fraiche will thicken as it sits and can be refrigerated for up to 2 weeks. Enjoy!
Custard is a creamy, egg-based dessert that can be used as a filling for tarts, pies and other desserts. To make custard at home, start by whisking together 2 cups of milk, 2 eggs, 1/4 cup of sugar and 1 teaspoon of pure vanilla extract in a medium bowl. Heat the mixture in a saucepan on low heat until it thickens, about 10 minutes. Strain the custard through a fine-mesh sieve to remove any lumps, then let cool before using in your favorite recipes. Enjoy!
The possibilities are endless when it comes to making delicious, homemade pastry cream. With so many delicious variations to choose from, you’ll never be bored with the same flavors. From rich and indulgent caramel to light and flavorful rosewater, you can’t go wrong when adding pastry cream to your desserts! So go ahead and give one of these recipes a try—you won’t regret it!
No matter which flavor you choose—it’s guaranteed that any type of pastry cream will take your desserts to the next level!
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