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PERFECT Pastry Cream Recipe | Best Custard Cream
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- čas přidán 11. 05. 2020
- Today, I am sharing how to make pastry cream from scratch! Some might call it custard, custard cream, crème pâtissière, French pastry cream, etc. We need to know how to make pastry cream from scratch to be able to make so many types of desserts such as fraisier, cream puff, eclairs, fruit custard tart, or cream such as a creme diplomat, creme mousseline, etc!
I explain the steps in detail so you can also make your own perfect pastry cream at home. Follow the steps exactly to make the super creamy & shiny pastry cream.
📌 The Ingredients to make pastry cream:
Whole Milk: 400 g | 14.1oz (1 2/3 US cups)
Vanilla Beans: 1/2 stick * Updated
Granulated Sugar: 100 g | 3.5 oz (1/2 US cup) * Updated
Egg Yolks: 4
Corn Starch: 20 g | 0.7oz (2.5 Tbsp) * Leven the surface.
All-purpose flour: 20 g | 0.7 oz (2.5 Tbsp)
Salt: A pinch
Butter (Unsalted): 30g | 1oz (2 Tbsp)
📖 Printable Recipe + Written Steps
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📌 The tart crust I used today:
• HOW TO MAKE A PERFECT ...
📌 The tools/ingredients I used/mentioned today:
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[MUELLER MULTI-PURPOSE HAND BLENDER]
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Hope you enjoyed! Don't forget your flours! That's my BIGGEST advice... ;))
AMAZING VIDEO!!! if we want to check he final temperature to make sure corn starch has fully cooked, should it be 212F?
Thank you Chef Aya! Your voice is very relaxing! 😌
Thank you! :) I've never checked the temperature but that sounds right, the pastry cream starts getting loosen like that when the temperature reached to about 95C (203F), so that should be around that temperature or a little bit above. You can see and feel the change, so don't really need to check the temperature unless you want to!
If you double the amount of the recipe or make a half batch for example, it takes a little bit longer or less to cook until it reaches to the condition, so I wouldn't judge with the time like I said in the video ;) Hope that helps!
Aww thank you!😊
@@PastryLivingwithAya thank u :)
Using a blender at the end is an actual procedure taught even in culinary schools at high levels. Just a tip for everyone: use a combo of half corn starch and half rice starch ( not rice flour, it must be rice starch!!) . Corn starch gives the cream it's firmness, and the rice starch gives it a creamy texture. Thank me later 😎🇮🇹❤
Hahaha thanks to your information 😊
Im gonna try today
Awesome tips ! So at the very end with the butter, you put the pastry cream and butter together in the blender ?
@@Mysassafrasroots hi. Thanks for your comment. Add the butter gradually to the pastry cream while mixing ( better to use a stand mixer or a hand mixer). The butter must be soft but not melted. Kind regards
@@SergioPabla thank you ! I don't have a hand mixer but I used your tips and it came out perfect, making a Frasier cake!
I followed your Instructions exactly and my French cream or custard turned out PERFECT !!!!! I was a little nervous because I have never made this in my life but you kept it so down to earth it gave me confidence. Thank you very much.
I made it. It is just amazing. I didnt have the real deal vanilla bean but it was soo good. I ordered the vanilla to see how it goes. I used it on a mille feuille that turned out amazing. Thank youuuu
Hi Aya I made your pastry cream for my birthday this weekend. I made a version with lemon to go in my delizie al limone cake and it came out beautiful. My husband is a huge pastry cream lover and he said this was by far the best pastry cream I ever made! Success :-) :-) :-) Thank you so much for this recipe and for all of your hard work making these videos for us to enjoy! Keep up the good work :-)
Oh my god😍 I love that!! I'm so glad you guys enjoyed it. Good job for making it successfully! Share a photo with me if you have ;) Thank you for letting me know and being so sweet🙏💕
Aya Caliva / Pastry Chef Mom I’m not sure how to upload pictures here? I’m working on my skills and it’s getting better also thanks to your channel....I love 😊
my first time making pastry cream turned out so well thanks to you!! I was worried I wouldn’t be able to tell when the flours were cooked and the cream got loose but it was actually noticeable ☺️ the comparison videos were really helpful, thanks again!
I'm so glad! My pleasure!!
Amazing tutorial. It’s inspired me as a beginner to give it a go. We’ll be having custard cream with everything for the next month. 🤣
Haha! Lol Love it. Thank you so much❤
How did it go?
Aya I absolutely adore when you talk about anything and how you’re face just lights up and you’re excitement is contagious and it’s from your passion I am a very studious student of your pastry class 101 thank you 🙏 darlin Aussie gal is in the kitchen trying to find a way to cut down on the amount of dirty dishes bowls spoons spatulas omg it’s never ending lol 😂
I would love to see a video comparing the two different versions: cornstarch vs flour! I'm really enjoying your videos Aya! You're awesome!
That's a good one! Thank you for the suggestion!🙏 Thanks you.
The best custard recipe I’ve watched so far...Tips are truly helpful.
Thank you and God bless.
I tried your recipe today, it was awesome I loved the idea of using the hand blender at the end. Thank you.
Thank you for the really easy to follow recipe and helpful tips! I followed your tutorial and the pastry cream turned out really shiny and smooth. It was a bit sweet for me though (just personal preference). I think next time I would either use just 80g, or even half the sugar!
Immersion blenders are game changers for anything that needs emulsifying like creme pat., ganaches etc. It gives that professional patissier mouthfeel
I tried it today and i wish i found it before it is the best the taste the consistency not too sweet perfect, thank you .
Success! Finally my pastry cream is not burned and smooth! Thank you so much! ❤️
Awesome!😊 I’m so glad!
What a great tutorial and the creme looks so lovely. I'm going to ask my husband to watch your tutorial so he can make some to try in profiteroles instead of fresh cream, which I think will be great. You have taken a lot of the mystique out of it.
Thank you!! They goes so well with them, I hope it will be a success! I especially like to mix in some whipped cream for cream puffs... YUM!😋
I just made it for eid.. I'll use in my éclairs.. For how many days it stays > fridge?
Thanks so much for this. I wanted to make cream puffs like my grandmother used to make for me, and the pastry cream was the part I was most scared of getting right. Wish me luck.
Superb Aya....I'v worked with many patissiers but your videos show supreme finished products. Even if I am 73 I will go with your ways of cooking. A Big Thanks.
Aww thank you so much!!!😌💗 I am so glad. Thank you so much for watching my videos and sharing such a warm feedback🙏
Thank you for the video! I would really like to see the comparison between different pastry cream:) those kind of videos are my favourite!
Thank you! :) I will sure do it then!
I second that! ❤
Thank you for sharing. Looks delish!
I can't wait to try this with crepes and mixed berries.
😋💕
Sounds delish! Hope you’ll enjoy!😊
I just took your butter cake out of the oven. I’m making this for a filling! I did not scrape the bottom fast enough! So, do as she says, MIX MIX MIX! 😋❤️
I like the extra step with the hand blender. I think i like it without the flour; with cornstarch and butter makes it perfect as it set in the refrigerator. Nicely done!
Thank you so much! :)
Absolutely the best pastry cream recipe I have ever tried! Thank you so much for posting. I struggled with pastry cream for a long time and tried numerous recipes. Yours is perfect. I recently made it and this time I added some cream cheese at the end for a cream cheese pastry cream filling for tarts. Superb!
I’m so glad!!🥰 Thank you for letting me know. Cream cheese pastry cream sounds so tempting!
best pastry cream video ever thank you!! after the 4th time i finally made my perfect pastry cream. thanks to your video!
Hi Aya, 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 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!
I enjoyed your presentation. You are a delight to watch.
I love your presentation so easy to follow Thanks a bunch
SOUNDS REALLY GOOD WILL TRY IT THIS WEEKEND FOR FRUIT TARTS (CROSS YOUR FINGERS )
Hope it works out great🙌🏻
I must say that the pastry cream is extremely yummy. Delicious. Thanks.
I just tried it today and everyone love it 😍 Thank u for an amazing recipe.
Aww thank you so much for letting me know!! :) I'm so glad!!
Delicious Custard! Thank you so much!👌👌🙏🏼🙏🏼❤️
Amazing tutorial but next time can you add the equivalent in cups and tablespoons etc. Some dont also have a scale since beginners in baking. Thank u
I tried it today and I really love it. Thank you for sharing this perfect recipe 🥰🥰🥰
I'm so glad!! Thanks for letting me know.
Best hints ever! Thank you
Hi Aya! I just made this pastry cream and was really happy with the result and the taste. I am thinking of making it with chocolate, should I substitute the flour with cocoa powder?
Lovely! Would love to see you making a mille feuille. Thanks.
Gracias por compartir tu receta!!!
Hi Aya, Another great video, your explanation on method is excellent and very easily followed! How about doing a video on "Mille-Feuille", it happens to be one of my favorite pastries, just a thought!... Warmest regards, Fred... Indonesia...
Thank you!🙏🙏😀 I should definitely do the video some time..!!!
@@PastryLivingwithAya Aya, That would be awesome, thank you...😍😍😍
I really like your technique and how to observe anything which can’t find this in other Channels. Please keep uploading your video. 🙂
Thank you so much!! I so appreciate😊💓
this video is such a big help thank you
Very gently you explained, I liked it. You have learned by experience or have you done a pastry course? You are awesome. 🥰🙏.
Dear Aya thank you for the recipe. You are amazing.
My pleasure! 😊
A great recipe. This is my go to recipe now. Thanks Aya!,
Thank you!🥰
Always watching your videos.. More tips and recipe please ❤️ love and support from Philippines🇵🇭
Hi i will definitely try your pastry cream recipe you make it easy to follow hopefully it will come out good .Will be watching more of your videos.Thnx a lot and best regards. xx
Thanks so much!!😊
Absolutly delicious, thanks you very much for sharing!
I’m so glad!!
@@PastryLivingwithAya we simply love your recipe.. I seen a CZcams where they added condensed milk after removed the custard from stove. then cooled. then add whipped cream and whipped.. now this might be well over the top for a centre cream filling! I'm going to try it with your sponge cake. I'm retired and enjoying CZcams in the kitchen, how creative is this! Donna even shares the kitchen with me :-) as long as i dont force her to eat the flops.. Once I'm satisfied I will file it away for my grandkids. love your work!!!!
Love love love your channel..thank you for sharing
Thank you so much!😊💕 Thank you for watching!
Thanks Ms. Aya. It came out perfect. Used your custard for a banana pudding recipe. Liked it much better than my old one.
I’m glad!!
I’m interested to know how you would turn this into a fruit based pastry cream i.e. banana pastry cream or passionfruit. At what point do you add the fruit puree in? I hope to hear from you. Thank you!
Preppy kitchen on youtube makes a passion fruit pastry cream but I like this recipe better than his. I would look at his recipe to find out when he adds the passion fruit.
Hi Aya, great video. I have always made my pastry Cream with starch only, but I will definitely try it next time with flour and starch great tip! Thank you! I always love the way you explain everything.
Thank you so much! :) I often times struggle with how to explain in English, so it means a lot to me to hear that!! Yes, try it out next time ;)
Thank you as always for sharing. Happy belated mother's day to you, hope you had a awesome day.
Thank you so much! I had an very usual but very nice cozy mother's day at home with Rei😊💛
Thank you for sharing this is amazing tutorial.
Welcome!😊
Hi, love the way you fiddle the cream like a pro. I don't take milk. Can you do the pastries cream without milk?
i just did and it is very good recipe!
Can you do a video or series about the various creams that use pastry cream as the base, like chiboust, legere, diplomat, mousseline, etc, and what kind of pastries those creams are suited for?
Thanks for the e suggestion! In the past, I made some videos with pastry cream and creme mousseline, so check it out if you are interested ;)
Hope you do the flours comparative! 💙 Nice vid!
I love all your videos, your tutorials are always clear, helpful and enjoyable! How long can I make the custard cream ahead of time? TY
I've watched several videos on pastry cream & synonyms and yours is the best. Still, you forgot for how many minutes to keep the cream in the fridge.
And another tip to add is How-To keep the pie or tart CRUST getting humid when you pour the cream in order to keep it dry and crunchy. I've heard to cover the crust with chocolate before or cover it with egg whites, what is your advice?
Thank you looks amazing
Thank you too! ;)
Thank for sharing this easy to follow recipe, Aya, its totally yummy!😋
Can I check how long can this custard/pastry cream be kept in the fridge before use?
Really yummy 😋 Thank you Aya for sharing this great recipe
Welcome!😀 I'm glad!
u are so kind that i hit that subscribe button right away 😊 i read the comments and i find every struggle i had in the comment section... u almost reply all of the question 😍 thankyou for ur tips i cant always figure out ❤️
Thank you so so much!😊💖💖 Always glad to help! As much as I can fine time ;)
Thanks for the great recipe!
My pleasure 😊
Great♡
You can use it for various desserts !!
Thanks :) Exactly!😉🙌
Can I use as afiller between layers of cake and add bananas on top then add the second layer of cake on top
wow beautiful ❤
As a Aussie I call this recipe custard/crème Patisserie so the custard comes from English settlement and crème Patisserie from the French 🇫🇷 that’s settled here and I always associate custard with pudding and the crème patisserie is for vanilla slice custard tarts ect Aussie gal is in the gym today working out 🏋️ with some weights so my muscles are ready for the whiskathon 😂
What a great video. Thank you
Thank you!🙏🏻
Thank you for the tutorial . . Love it❤
Thank you😊
Thank you, sweety! Merry Chritsmas! 🎄🎄🎄
Love your recipe!!! 👍
Thank you so much 😊
I've been watching over 10 VDOs about custard cream and your VDO is just the best out of all of them with your delicate and observative method and well explanation.
Thank you for your dedication as it means a lot to me.
Anyways, may I ask how long i could keep this in the fridge and how long i can put it outside under the room temperature.
Cheers!
Boat
You make me smile, you are so sweet , your knowledge of these recipes amaze me. I never made pastry cream, I thought I could never do it. Seeing this makes me feel I can. Can't wait to try it.
Aww what a compliment that is!! Thank you so much😊💛💛 Please do, you'll get better at it each time you practice ;)
You’re not cheating you’re only using a kitchen tool that is made for this exact situation I’m going to use a stick blender because I can 😂❤ shhhh I just won’t tell the top pasty restaurant that you worked in Japan 🇯🇵 ( I don’t know what else to call it lol) I’m showing my age 😂
Looks delicious Aya. I would like to use this cream in sfogliatella. Is it advisable or must it be made thicker. I don’t want the filling to leak out when baking the sfogliatelle. Thanks very much. Your explanation is done very well.
Maybe you can give your opinion on this - I was looking at my notes from when I was a pastry chef (15+ yrs ago). One of my Cr. Patissier recipes was the result of testing the different amts of butter for enrichment at the end ---> plus the temps of the butter and cooked cream when they were mixed. It said I found superior results when they were combined while both at ~90^F (32.2^C). It said the result was silkier and more unctuous. What do you htink? I guess I could make a batch, split in half and do both ways then compare...but I'm a lazy bastard in the end
Hi Aya, thanks for sharing this, would like to know if this is possible to turn to other pastry cream (eg. chocolate cream)? If so, where would be the point to add in and what will be a good ratio to add? Hope to hear from you.
Thank you for sharing this easy to follow recipe, Aya!🙏
I will definately be trying this recipe out on a Puff Pastry. My question is how long can this be stored this custard cream in the fridge before using it?
I made it.. Thx so much it's a success
Yay!!🤗💓 I'm so glad! Thank you for sharing.
Thank you for the video! I love how you explain it detail, it's really helpful 😊
I have a question: can we put lemon in this to make it a lemon flavoured cream? And at what stage should we put it?
Saw another video where the person adds rum & orange juice after it's set and ready to break loose for use.
Love your all receipts😘😘😘😘🥰
Thank you so much 😊
Thanks for sharing, this is very nice. Can I mixed pastry cream with double cream and use as a filling or topping. Which one is best and can you show in your video please
Thanks ❤
You're welcome 😊
Hi, thank's for your awesome videos, i love them!
Can we use this pastry cream for macaron filing?
i love your video i will try it on my churros
Love it!😊 this pastry cream has good thickness to hold the shape but you can reduce the amount of flour as you like and make it softer!
Hi Aya. Thank you so much for your recipes. I have made your vanilla cake and that is all I use now, it is really good. Can this pastry cream be used for a trifle?
Thanks😊 You could!
I love puff pastry so what would be the recipe for puff pastry cream thank you so very much
Heavenly
Thank you😊
Thank you! Its really help a lot 💜💜💜
btw, did u get any idea cuz when i make this at my workplace, sometimes its went well but sometimes nahhh..can u give any tips or advice ? Mybe i made mistakes from the ingredients or technics ? I was frustrated 😣 sometimes wanna fadeup yaknow 😭 tqsm!
thanks for sharing
detailed i love it
Thank you!🤗
Hi
Can we freeze it if we have done too much. I' m sorry for my English but I' m French and I love your channel.
Thanks for your answer
Marie
Thank you so much for watching it from France😊 Yes you can, I recommend to emulsify with a hand blender before freezing so that it can remains creamy even after freezing.
Best tutorial in YT ... But ... Where can I buy this Opapuis flower ?
Very nice I will try good 👍 job
Thank you🥰
Hi, Chef. Thanks for u video. Love ur video😍.. Learned so much!!! Btw 4 yolks equal to hw many gram? Appreciate if u could mentioned in gram as well for the future videos🙏 Thank u...
thank you very much for This video
You are most welcome!
how pretty and cute you are
thank u for this porfessional recipe
thank you for sharing
Thanks for watching!😊
You mentioned that sugar prevents milk proteins from solidifying with heat. Can you elaborate on that? Does it prevent milk from scorching at the bottom of the pot? Does it prevent milk from forming a skin?
Yes, it prevents milk from forming a skin. It could still forms a skin because the sugar is not that much amount but it's a definitely less!
@@PastryLivingwithAya Thanks for the answer. I've also noticed that it is hard to mix yolks with sugar if the mass of sugar is greater than the mass of yolks, so it takes care of this problem as well.
Another question about "blend after cooking" trick: Is the resulting pastry cream is looser than without blending? Or is it basically the same but smoother?
Hey Aya I made this again, correct me if I’m wrong.. but I printed the recipe and followed the instructions. It says to add 120gr sugar to milk then and 120 gr sugar to eggs this made this very sweet.. so I’m not sure because it say only 120gr in the video. So I think the recipe needs to be adjusted.
Thank you for letting me know! I’ll collect it in my post right after this. The recipe maker let me add the associated ingredient in each process from the list of ingredients; but since I clicked twice, it showed double. I’m so sorry about the confusion and that fact that you made it with that amount😣 And thank you for letting me know, I’ll check if that’s not happening in other posts.
HEY!! could you please tell me what the minimum amount of time this takes to set in the fridge? THANK U SO MUCH!