The Key To The Ideal Pastry Cream

Step 5: Strain and Chill

1. Strain for smoothness. Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
2. Cover and cool. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature before refrigerating.

Using Pastry Cream in Desserts

• Éclairs and Cream Puffs: Pipe chilled pastry cream into pre-baked choux pastry shells.
• Fruit Tarts: Spread a layer of pastry cream into a pre-baked tart shell, topping it with fresh fruit.
• Layer Cakes: Use as a filling between cake layers for an indulgent treat.
• Danish Pastries: Dollop into the center of unbaked pastries before baking for a creamy finish.

Storage Tips for Pastry Cream

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: While freezing is not recommended for standalone pastry cream, it can be frozen when incorporated into baked goods.

Troubleshooting Pastry Cream

• Lumpy Texture: Strain the cream to remove lumps. Consistent whisking during cooking helps avoid this issue.
• Runny Cream: Cook longer until the desired consistency is reached. Be patient, as the thickening process requires time.
• Skin Formation: Always cover the surface with plastic wrap during cooling to prevent this.