Delicious and Versatile Pastry Cream Recipe
Pastry Cream (or Crème Pâtissière) is a rich, creamy custard that is a key component in many dessert recipes. Learning to make this delicious and versatile ingredient will open up a world of baking possibilities, from tarts and éclairs to fruit-filled pastries. Follow our step-by-step guide to master the art of making perfect pastry cream every time.
Ingredients
- 1 packet (7g) powdered gelatin
- 3 tablespoons (43g) water
- Pastry cream ingredients as per your chosen recipe
- Butter, for finishing
Instructions
- Begin by preparing your chosen pastry cream recipe. You can find a variety of recipes from reputable sources such as King Arthur Baking, The Flavor Bender, and Serious Eats.
- In a small bowl, mix the powdered gelatin with water and set aside to let it bloom (hydrate).
- Prepare the pastry cream according to your chosen recipe’s instructions. Once you reach the stage where the pastry cream comes off the heat, strain it through a fine-mesh sieve.
- Whisk in the bloomed gelatin and butter into the strained pastry cream until well combined.
- Let the pastry cream chill in the refrigerator until it is set and has a thicker consistency, making it perfect for layering between cakes or as a base for fruit tarts.
- Your stabilized pastry cream is now ready to be used in your favorite desserts!
Enjoy your homemade, stabilized pastry cream in a variety of delicious desserts. Don’t forget to check out Baking Tools (ad) to make your pastry-making process even smoother!
