{"id":22372,"date":"2021-01-21T20:43:01","date_gmt":"2021-01-22T01:43:01","guid":{"rendered":"https:\/\/bakeschool.com\/?p=22372"},"modified":"2023-08-22T14:57:11","modified_gmt":"2023-08-22T18:57:11","slug":"how-to-make-pastry-cream","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/","title":{"rendered":"How To Make Pastry Cream"},"content":{"rendered":"\n<p>Learn how to make <strong>the best pastry cream from scratch<\/strong> like a professional pastry chef with this easy recipe, which includes lots of tips and tricks! You will find out how to <em>temper eggs<\/em> so that they don't overcook, how to <em>infuse pastry cream<\/em> with vanilla and other flavours, and how to <em>chill it really fast<\/em> so you can use it faster without having to wait hours!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"1500\" data-pin-description=\"Learn how to make the best pastry cream (also called cr\u00e8me p\u00e2tissi\u00e8re or crema pasticcera) with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"How to make homemade pastry cream\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere.jpeg\" alt=\"Collage to show pastry cream being used in the making of a tart.\" data-skip-lazy class=\"wp-image-41433\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere.jpeg 1000w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-200x300.jpeg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-683x1024.jpeg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-768x1152.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-720x1080.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-360x540.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-180x270.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/how-to-make-pastry-cream-creme-patissiere-150x225.jpeg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>Pastry cream is a versatile filling<\/strong> for <a href=\"https:\/\/bakeschool.com\/fruit-tart\/\">fruit tarts<\/a>, millefeuilles (layered between sheets of baked <a href=\"https:\/\/bakeschool.com\/puff-pastry-the-recipe\/\">puff pastry<\/a>), Boston cream pie (layered between <a href=\"https:\/\/bakeschool.com\/yellow-butter-cake\/\">vanilla cake<\/a> layers), \u00e9clairs (and other p\u00e2te and other elaborate desserts, and trifles sandwiched between layers of <a href=\"https:\/\/bakeschool.com\/hot-milk-cake\/\">hot milk cake<\/a>. You will love it as a filling for <a href=\"https:\/\/bakeschool.com\/crepes-with-strawberries-and-pastry-cream\/\">strawberry cr\u00eapes<\/a> for breakfast! When pastry cream is still warm, it will have a soft pudding texture. Once chilled down in the fridge, pastry cream can be quite gelatinous, depending on the ingredients and ratios used.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Cr\u00e8me p\u00e2tissi\u00e8re<\/strong> is the <a href=\"https:\/\/bakeschool.com\/dictionary-french-baking-terms\/\">French baking term<\/a> for pastry cream or custard filling (not to be confused with custard sauce, a.k.a. <a href=\"https:\/\/bakeschool.com\/how-to-make-creme-anglaise\/\">cr\u00e8me anglaise<\/a>). In Italian, it's called <em>crema pasticcera<\/em>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"ingredients-to-make-pastry-cream-creme-patissiere\"   class=\"wp-block-heading\" >Ingredients To Make Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re)<\/h2>\n\n\n\n<p>It's a common misconception that pastry cream contains cream. As you can see from the rundown of ingredients listed below and the recipe card, there is no cream! Here's what you need to make great pastry cream:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pastry cream (also called cr\u00e8me p\u00e2tissi\u00e8re or crema pasticcera) with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"How to make cr\u00e8me p\u00e2tissi\u00e8re\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere.jpg\" alt=\"Ingredients to make pastry cream from scratch measured out and ready to use.\" class=\"wp-image-41434\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Ingredients-to-make-vanilla-pastry-cream-a.k.a.-creme-patissiere-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>milk<\/strong>\u2014pastry cream is not made with cream, which is a common misconception. It's made with milk (full fat\u20143.25 % fat or partially skimmed\u20142 % fat)<\/li>\n\n\n\n<li><strong>sugar<\/strong>\u2014regular granulated sugar or special fine sugar produces the cleanest flavour<\/li>\n\n\n\n<li><strong>eggs<\/strong>\u2014either whole eggs or egg yolks. Egg yolks produce a more yellow colour and a <em>richer, smoother texture and taste<\/em><\/li>\n\n\n\n<li><strong>thickener(s)<\/strong>\u2014can be all-purpose flour, cornstarch, or a combination of both, depending on how thick you need the pastry cream to be<\/li>\n\n\n\n<li><strong>vanilla<\/strong>\u2014you can use either <a href=\"https:\/\/bakeschool.com\/how-to-make-vanilla-extract\/\">vanilla extract<\/a>, vanilla paste, or vanilla bean, adding it at different steps depending on which you choose to work with.\n<ul class=\"wp-block-list\">\n<li><strong>vanilla bean<\/strong>: <em>add it to the milk<\/em> and heat them together to infuse the milk with the bean <em>before tempering the eggs<\/em><\/li>\n\n\n\n<li><strong>vanilla paste<\/strong>: <em>add it off the heat<\/em>, whisking it into the hot pastry cream <em>after cooking<\/em> it<\/li>\n\n\n\n<li><strong>vanilla extract<\/strong>: add it off the heat, whisking it into the hot pastry cream <em>after cooking<\/em> it<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p><em>See recipe card for more information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n<h2 id=\"variations-and-substitutions\"   class=\"wp-block-heading\" >Variations and Substitutions<\/h2>\n\n\n\n<p>The key to flavouring pastry cream is to infuse the milk. You will steep the flavour ingredient in the milk as it warms on the stove, infusing the milk with the flavour extracted from the dry ingredients. Whatever flavour elements you add can be strained out at the end of the cooking process anyways, so don't worry about the texture it might create. <\/p>\n\n\n\n<ul class=\"feast-feature wp-block-list\">\n<li><strong>Vanilla<\/strong> - use vanilla extract (adding it after cooking, off the heat), vanilla bean paste (adding after cooking), or vanilla bean (adding it to the milk before heating)<\/li>\n\n\n\n<li><strong>Chocolate<\/strong> - you can use chocolate milk instead of the milk to make chocolate-flavoured pastry cream, reducing the sugar slightly to compensate for the beverage's sweetness. Or you can make a regular vanilla pastry cream and then whisk chocolate into the hot pastry cream before straining<\/li>\n\n\n\n<li><strong>Coffee<\/strong> - add coffee grinds to the milk before heating so that the coffee infuses into it<\/li>\n\n\n\n<li><strong>Tea<\/strong> - add tea leaves to the milk before heating it to infuse it, as we did to make the frosting for the <a href=\"https:\/\/bakeschool.com\/three-earl-grey-teas-cake\/\">Earl Grey layer cake<\/a><\/li>\n\n\n\n<li><strong>Maple<\/strong> - replace the sugar with maple sugar. You may also use some maple extract to reinforce the delicate flavour<\/li>\n\n\n\n<li><strong>Orange<\/strong> - infuse the milk with orange zest<\/li>\n\n\n\n<li><strong>Sesame<\/strong> - infuse the milk with sesame seeds, like in this <a href=\"https:\/\/bakeschool.com\/matcha-green-tea-crepes-and-a-giveaway-from-kiss-me-organics\/\">black sesame pastry cream<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fdcad6\"><strong>Tip<\/strong>: When flavouring pastry cream, add as little liquid as possible once the pastry cream is cooked or else you risk creating a runny pastry cream.<\/p>\n\n\n\n<p>Another option is to add flavour extracts, natural or artificial. These are more delicate, like vanilla extract. You will add these <strong><span style=\"text-decoration: underline;\">after boiling<\/span><\/strong> the pastry cream and off the heat. <\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fdedc1\">Remember that you <strong>use vanilla extract, vanilla paste, and vanilla beans in different ways<\/strong>. Read all about <a href=\"https:\/\/bakeschool.com\/how-to-bake-with-vanilla\/\">vanilla in baking<\/a> to find out more information about what they are and the different ways of using them. <\/p>\n\n\n\n<h2 id=\"how-to-make-pastry-cream-from-scratch\"   class=\"wp-block-heading\" >How To Make Pastry Cream From Scratch<\/h2>\n\n\n\n<p>The techniques for making pastry cream and <a href=\"https:\/\/bakeschool.com\/how-to-make-creme-anglaise\/\">cr\u00e8me anglaise<\/a> are quite similar, with a few key differences. Here's a breakdown of what you need to do to make a custard filling as opposed to a custard sauce.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best pastry cream with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"How to make cr\u00e8me p\u00e2tissi\u00e8re\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk.jpg\" alt=\"Collage to show whisking egg yolks in a glass bowl with sugar and then flour and\/or starch until smooth and light in colour\" class=\"wp-image-41431\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Whisking-egg-yolks-with-sugar-and-flour-or-starch-before-tempering-the-eggs-with-hot-milk-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 1<\/strong>: whisk the egg yolks with part of the sugar (<strong>image 1<\/strong>) and the starch\/flour (<strong>image 2<\/strong>). The mixture should be very smooth and lump-free (<strong>image 3<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best pastry cream with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse it with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"Easy recipe for pastry cream\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks.jpg\" alt=\"Collage to show heating milk with a vanilla bean to infuse it, and then tempering the eggs with the hot milk.\" class=\"wp-image-41428\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Heating-the-milk-with-a-vanilla-bean-then-tempering-the-egg-yolks-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 2<\/strong>: Heat the milk in a saucepan on the stove with the rest of the sugar and the vanilla bean (if using)  (<strong>image 4<\/strong>). Pour the hot milk mixture over the whisked egg yolk mixture to temper the eggs (<strong>image 5<\/strong>). Transfer the hot egg-milk mixture back to the saucepan (<strong>image 6<\/strong>).<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fff4d7\"><strong>Tip<\/strong>: if you are using a whole vanilla bean, split it open to release the beautiful caviar hidden inside so that everybody knows you used the real thing! Add the split vanilla bean to the pot of milk and sugar, and then heat them together.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best pastry cream with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"Easy vanilla bean pastry cream recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove.jpg\" alt=\"Pastry cream in a saucepan before and after cooking to how that it goes from a frothy light mixture to a thick custard with a deeper yellow hue.\" class=\"wp-image-41429\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Pastry-cream-before-and-after-cooking-on-the-stove-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 3<\/strong>: Heat the pastry cream on the stove to bring it up to a boil. It will start out very thin and pale in colour (<strong>image 7<\/strong>), but once it boils, it will become thicker and have a more pronounced yellow tint to it (<strong>image 8<\/strong>)<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best pastry cream with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"Easy pastry cream recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast-.jpg\" alt=\"Collage of images to show straining pastry cream through a sieve and spreading it on a plastic wrap-lined sheet pan to cool it down fast.\" class=\"wp-image-41430\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast-.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Straining-pastry-cream-and-transferring-to-a-sheet-pan-to-cool-down-fast--150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 4<\/strong>: Strain the pastry cream into a clean bowl or on a plastic wrap-lined sheet pan to remove the vanilla bean and any lumps (<strong>image 9<\/strong>). Spread the pastry cream in an even layer (<strong>image 10<\/strong>) then place another layer of plastic wrap directly in contact with the surface of the thick custard (<strong>image 11<\/strong>). You will need to chill the pastry cream in the fridge until you are ready to use it.<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best pastry cream with this easy recipe and tips and tricks. You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla, and how to chill it really fast so you can use it faster without having to wait hours!\" data-pin-title=\"How to make pastry cream\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out.jpg\" alt=\"A collage to show the texture of homemade pastry after chilling until cold versus after whisking to loosen it until smooth and creamy.\" class=\"wp-image-41427\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Chilled-pastry-cream-before-and-after-whisking-to-smooth-it-out-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 5<\/strong>: Before using pastry cream, uncover it and whisk it well. Cold pastry cream will be very thick and gelatinous (<strong>image 12<\/strong>) but will loosen up once whisked into a smooth, creamy thick filling (<strong>image 13<\/strong>).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make a fruit tart with a p\u00e2te sucr\u00e9e sweet shortcrust tart shell, filled with pastry cream and topped with berries and fresh fruit.\" data-pin-title=\"Tart with pastry cream recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream.jpg\" alt=\"Baked tart shell filled with pastry cream.\" class=\"wp-image-26164\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/07\/Tart-filled-with-vanilla-bean-pastry-cream-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"pastry-cream-uses\"   class=\"wp-block-heading\">Pastry Cream Uses<\/h2>\n\n\n\n<p>Pastry cream is one of the big building block recipes in pastry. Here's what you can do with it:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use it as a filling, as is<\/strong>, to stuff tarts (like a classic strawberry tart), cr\u00eapes, cakes, and also <strong>p\u00e2te \u00e0 choux<\/strong>-based pastries like <em>\u00e9clairs<\/em><\/li>\n\n\n\n<li><strong>Lighten it with butter<\/strong> to make a <strong>cr\u00e8me mousseline<\/strong> (like for this <a href=\"https:\/\/bakeschool.com\/framboisier\/\">framboisier cake recipe<\/a> where the cake filling is paired with raspberries). You can also use pastry cream to make German buttercream by whipping it with lots of butter<\/li>\n\n\n\n<li><strong>Combine it with almond cream<\/strong> to make <em>frangipane<\/em> and use it as a filling for tarts<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-group feast-top-tip\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 id=\"pro-tip\"   class=\"wp-block-heading\" >Pro Tip<\/h2>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fff4d5\">Remember to boil pastry cream for 3 to 5 minutes to ensure it is thick, but also ensure it is <strong>safe to eat<\/strong>! This filling contains eggs, flour, and starches. These ingredients must be cooked before consuming them (read more about this on from the <a href=\"https:\/\/www.cdc.gov\/foodsafety\/communication\/no-raw-dough.html\" target=\"_blank\" rel=\"noreferrer noopener\">CDC<\/a>).<\/p>\n<\/div><\/div>\n\n\n\n<h2 id=\"pastry-cream-faqs\"   class=\"wp-block-heading\" >Pastry Cream FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1612294930196\"><strong class=\"schema-faq-question\">How do you thicken pastry cream?<\/strong> <p class=\"schema-faq-answer\">Pastry cream relies mostly on starches (usually flour or cornstarch) to thicken. Bring pastry cream to a full boil and continue to boil for over 2 minutes (5 minutes for very large batches) in order for it to gel properly. Cool it down for several hours in the refrigerator in order for it to thicken properly and set.<br\/>If you undercook pastry cream, it will have a starchy mouthfeel. It may be too loose to use as a filling. In this case, you can put it back in a saucepan on the stove and bring it back to a boil to thicken it further.<br\/>If the pastry cream is still too thin, it could be that you didn't use enough starch for the amount of liquid in the recipe. You will have to adjust the ratio next time. You could thicken a pastry cream further by melting gelatin into it when it's still warm, but remember you have to soften the gelatin first (bloom the powder in cold water or soak the sheets in warm water).<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1612295229605\"><strong class=\"schema-faq-question\">Does it have butter?<\/strong> <p class=\"schema-faq-answer\">Pastry cream whipped with softened butter is called cr\u00e8me mousseline. It's a popular filling in French pastry for fruit tarts and the classic fraisier cake (see the <a href=\"https:\/\/bakeschool.com\/framboisier\/\">framboisier cake<\/a> for a variation of this dessert), though pastry cream works just fine too.<br\/>You do not need butter to make a classic French pastry cream.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1612295294481\"><strong class=\"schema-faq-question\">Why does it have lumps?<\/strong> <p class=\"schema-faq-answer\">When done correctly, pastry cream should not have any lumps. Lumps can come from eggs that weren't properly incorporated and cooked hard into lumps or the lumps could also come from lumps of starch. It's very important to whip the eggs with the sugar and the starch (flour or cornstarch) until there are no lumps. Starch lumps at this phase will only get worse once cooked on the stove!<br\/>When your pastry cream has thickened, you can strain it quickly when it's still hot in order to remove any lumps of cooked egg or improperly mixed starch, but the fact that you have to strain these out will indicate something went wrong and the texture probably won't be as good. <\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1612295115124\"><strong class=\"schema-faq-question\">How do you store pastry cream?<\/strong> <p class=\"schema-faq-answer\">Pastry cream is a dairy-based filling containing eggs and sugar. You must store in the refrigerator. It's not recommended to freeze it as it may break down when defrosted.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1612294859368\"><strong class=\"schema-faq-question\">How long can you store pastry cream?<\/strong> <p class=\"schema-faq-answer\">You can store pastry cream for a few days in the refrigerator and up to 1 week. Make sure that you cover it properly. Pastry chefs will often cover pastry cream with plastic wrap pressed directly onto the surface of pastry cream to avoid it drying out on the surface and forming a skin.<\/p> <\/div> <\/div>\n\n\n\n<h2 id=\"related\"   class=\"wp-block-heading\" >Related<\/h2>\n\n\n\n<p>Looking for other recipes like this? Try these: <\/p>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/how-to-make-whipped-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/02\/Vanilla-whipped-cream-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Spreading whipped cream over pastry cream and berries in a bowl to make trifle.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/02\/Vanilla-whipped-cream-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/02\/Vanilla-whipped-cream-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/02\/Vanilla-whipped-cream-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/02\/Vanilla-whipped-cream-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">How to Make Whipped Cream<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/how-to-make-dulce-de-leche\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Homemade-dulce-de-leche-made-from-milk-and-sugar-on-the-stove-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"A jar of homemade milk jam viewed from the top to show the gooey, thick texture.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Homemade-dulce-de-leche-made-from-milk-and-sugar-on-the-stove-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Homemade-dulce-de-leche-made-from-milk-and-sugar-on-the-stove-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Homemade-dulce-de-leche-made-from-milk-and-sugar-on-the-stove-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Homemade-dulce-de-leche-made-from-milk-and-sugar-on-the-stove-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">How to make dulce de leche<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/homemade-mincemeat\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/12\/Easy-mincemeat-for-pies-and-tarts-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Transferring homemade mincemeat filling to jars to store for making mincemeat tarts.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/12\/Easy-mincemeat-for-pies-and-tarts-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/12\/Easy-mincemeat-for-pies-and-tarts-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/12\/Easy-mincemeat-for-pies-and-tarts-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/12\/Easy-mincemeat-for-pies-and-tarts-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Homemade mincemeat<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Filling \u00e9clairs with chocolate pastry cream\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">How To Make Pastry Cream<\/div><\/a><\/li><\/ul><\/div>\n\n\n<p class=\"has-background\" style=\"background-color:#ffeebe\">If you tried this&nbsp;<strong>pastry cream recipe<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-22537\" class=\"wprm-recipe-container\" data-recipe-id=\"22537\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-360x360.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Cre\u0302pes with strawberries and vanilla pastry cream\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-640x640.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream-96x96.jpg 96w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"vanilla-bean-pastry-cream\"   class=\"wprm-recipe-name wprm-block-text-bold\">Vanilla Bean Pastry Cream<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Vanilla pastry cream is a basic recipe that you should master. It&#039;s great for serving with cr\u00eapes for breakfast but also as a filling for tarts, cakes, and \u00e9clairs!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #f9ba11; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-22537 wprm-user-rating wprm-recipe-rating-inline wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"22537\" data-average=\"5\" data-count=\"2\" data-total=\"10\" data-user=\"0\" data-decimals=\"2\"data-modal-uid=\"user-rating\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">2<\/span> votes<\/div><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-3492298158\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-3492298158\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/bakeschool.com\/wprm_print\/vanilla-bean-pastry-cream\" style=\"color: #ffffff;background-color: #181860;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"22537\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fhow-to-make-pastry-cream%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2013%2F06%2FCre%CC%82pes-with-strawberries-and-vanilla-pastry-cream.jpg&amp;description=Vanilla+Bean+Pastry+Cream&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"22537\" data-url=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/06\/Cre\u0302pes-with-strawberries-and-vanilla-pastry-cream.jpg\" data-description=\"Vanilla Bean Pastry Cream\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"22537\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"22537\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-custom-time-label\">Chill time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hrs<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-22537 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"22537\" aria-label=\"Adjust recipe servings\">8<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">205<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-22537-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"22537\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"OXO balloon whisk\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3JjTEFY\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">OXO balloon whisk<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"Sheet pan\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/www.amazon.com\/Nordic-Ware-Natural-Aluminum-Commercial\/dp\/B0049C2S32?crid=1ZMV67JE9W5O7&keywords=nordic%2Bware%2Bhalf%2Bsheet%2Bpan&qid=1644367929&s=home-garden&sprefix=nordic%2Bware%2Bhalf%2Bsheet%2Bpa%2Cgarden%2C772&sr=1-2&th=1&linkCode=ll1&tag=kitch02-20&linkId=27edd934c20cd8eb816f2ebc9305a803&language=en_US&ref_=as_li_ss_tl\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Sheet pan<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 L23.769238,0.455541135 C23.7909293,0.488457379 23.811321,0.522788367 23.8303136,0.558408405 L23.7624447,0.4458273 C23.7930109,0.491322665 23.8205847,0.538758404 23.8451908,0.587752207 C23.8589849,0.614619568 23.8717651,0.64234537 23.8837139,0.670714903 C23.8916909,0.69034202 23.8993981,0.709868171 23.9066758,0.729569234 C23.9667944,0.891355027 24.0003,1.07231394 24.0003,1.26315789 C24.0003,1.37052085 23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 C23.9328014,1.7194493 23.9272838,1.73710073 23.9214435,1.75461133 C23.9130937,1.78057383 23.9038746,1.80572912 23.8940331,1.83042064 C23.8871468,1.84713902 23.8798952,1.86440489 23.8723095,1.8814851 C23.8602176,1.90903343 23.8474942,1.93526551 23.8340529,1.96084342 C23.8267188,1.97460628 23.8189413,1.9887999 23.8109117,2.00282261 C23.789491,2.04037757 23.7665296,2.07615951 23.742116,2.11025074 C23.7361292,2.11837436 23.730366,2.12620343 23.7245111,2.13395705 C23.7018558,2.16426076 23.6779391,2.193016 23.6529446,2.22023557 C23.6511671,2.22181835 23.6491147,2.22403628 23.6470534,2.22624593 C22.2271772,3.74833439 21.6647271,4.65602375 21.4043432,6.25622236 L21.313921,6.9057026 C21.0634824,8.84220504 20.486405,13.8251595 19.5858719,21.8291803 C19.4531115,23.0090189 18.6885169,23.9016995 17.7616677,23.9923977 L17.605771,24 L7.04340288,24 C6.03281327,24 5.18975734,23.05054 5.06049935,21.8040728 L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-22537-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-22537-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"22537\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-22537 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"22537\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"22537\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-22537-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"8\" data-recipe=\"22537\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"22537\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"22537\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"22537\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Pastry cream<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;500&#032;mL&#032;whole milk (3.25 % fat)\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole milk (3.25 % fat)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;100&#032;grams&#032;granulated sugar&#032;divided\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">divided<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&#032;vanilla bean&#032;split and scraped\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3zEMNmS\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">vanilla bean<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">split and scraped<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;45&#032;mL&#032;bleached all-purpose flour\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">45<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bleached all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;15&#032;mL&#032;cornstarch\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cornstarch<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2&#032;large egg(s)\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg(s)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2.5&#032;mL&#032;pure vanilla extract\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/bakeschool.com\/how-to-make-vanilla-extract\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">pure vanilla extract<\/a><\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-22537-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-22537-instructions-container wprm-block-text-normal\" data-recipe=\"22537\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-22537-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat the milk on medium\u2013high heat in a medium saucepan with half of the sugar and the split vanilla beans (seeds scraped into the pot).<\/span><\/div><\/li><li id=\"wprm-recipe-22537-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Meanwhile, beat the egg yolks with the remaining sugar in a medium bowl until the mixture has lightened in color, then add in the flour and starch, and whisk again to combine. Scrape down the sides of the bowl. The mixture should be smooth.<\/span><\/div><\/li><li id=\"wprm-recipe-22537-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the milk is hot and almost boiling, pour the hot milk over the egg mixture, whisking continuously until the mixture is homogeneous. Transfer the mixture back to the saucepan and continue heating it, whisking constantly until the mixture has thickened and boiled for about 3 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-22537-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Take the mixture off the heat. Transfer to a plastic-wrap lined rimmed sheet (or a bowl over an ice bath). Spread out the pastry cream evenly over the entire plastic wrap-covered surface. Top with another piece of plastic wrap to seal it, making sure the plastic wrap is in direct contact with the filling. Transfer the pan to the fridge and let cool completely, at least 3 hours or overnight.<\/span><\/div><\/li><li id=\"wprm-recipe-22537-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When you are ready to use it, transfer the pastry cream to a bowl and re-whip it with a whisk to smooth it out and loosen it so that you can spread it or pipe it.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-22537-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>Make sure to <strong>read through the entire blog post and recipe<\/strong>, including the notes before proceeding so that you are familiar with the steps and what each ingredient in the recipe does.<\/li>\n<li>Remember to <strong>m<\/strong><span data-slate-fragment=\"JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMk1ha2UlMjB0aGUlMjBwYXN0cnklMjBjcmVhbSUyMGFoZWFkJTIwb2YlMjB0aW1lJTIwYmVjYXVzZSUyMGl0JTIwaGFzJTIwdG8lMjBjb29sLiUyMCUyMiU3RCU1RCU3RCU1RA==\"><strong>ake pastry cream ahead of time<\/strong> because it has to cool, depending on what you plan to do with it. <\/span>You can use flour, cornstarch, or a combination of both to make pastry cream. Which thickener you use is dependent on what you plan to do with the filling.\n<ul>\n<li>For a tart that you want to slice cleanly, the filling must hold its shape, so you will use more cornstarch and less flour.<\/li>\n<li>For a cr\u00eape filling, the pastry cream can be looser, and so you will only use flour.<\/li>\n<\/ul>\n<\/li>\n<li>Pastry cream must come up to a boil and <strong>boil for several minutes<\/strong>, not only to thicken it, but also to make it <strong>safe to consume<\/strong>\u00a0as it is made with flour and eggs, which need to be cooked.<\/li>\n<li><strong>Strain the pastry cream<\/strong> to remove lumps and make sure it is creamy and smooth.<\/li>\n<li>Always <strong>cover pastry cream with plastic wrap in direct contact <\/strong>to avoid it drying out or forming a skin on the surface.<\/li>\n<\/ul>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<div id=\"recipe-22537-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">205<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">83<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">67<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">358<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">23<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">293<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">74<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">128<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Learn how to make the best pastry cream from scratch like a professional pastry chef with this easy recipe, which includes lots of tips and tricks! You will find out how to temper eggs so that they don't overcook, how to infuse pastry cream with vanilla and other flavours, and how to chill it really...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":23013,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[403,2792],"class_list":{"0":"post-22372","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-techniques","8":"category-filling-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How To Make Pastry Cream - The Bake School<\/title>\n<meta name=\"description\" content=\"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How To Make Pastry Cream - The Bake School\" \/>\n<meta property=\"og:description\" content=\"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bake School\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeSomethingAwesome\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-22T01:43:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-22T18:57:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janice Lawandi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:site\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janice Lawandi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\"},\"author\":{\"name\":\"Janice Lawandi\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\"},\"headline\":\"How To Make Pastry Cream\",\"datePublished\":\"2021-01-22T01:43:01+00:00\",\"dateModified\":\"2023-08-22T18:57:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\"},\"wordCount\":2224,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg\",\"articleSection\":[\"Baking Techniques\",\"Dessert Fillings\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\",\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\",\"name\":\"How To Make Pastry Cream - The Bake School\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg\",\"datePublished\":\"2021-01-22T01:43:01+00:00\",\"dateModified\":\"2023-08-22T18:57:11+00:00\",\"description\":\"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!\",\"breadcrumb\":{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#breadcrumb\"},\"mainEntity\":[{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196\"},{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605\"},{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481\"},{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124\"},{\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368\"}],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage\",\"url\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg\",\"contentUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg\",\"width\":1200,\"height\":1200,\"caption\":\"Filling \u00e9clairs with chocolate pastry cream\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/bakeschool.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dessert Fillings\",\"item\":\"https:\/\/bakeschool.com\/category\/filling-recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"How To Make Pastry Cream\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/bakeschool.com\/#website\",\"url\":\"https:\/\/bakeschool.com\/\",\"name\":\"The Bake School\",\"description\":\"A website dedicated to baking and the science of baking\",\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/bakeschool.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/bakeschool.com\/#organization\",\"name\":\"The Bake School\",\"url\":\"https:\/\/bakeschool.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg\",\"contentUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg\",\"width\":500,\"height\":500,\"caption\":\"The Bake School\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/BakeSomethingAwesome\",\"https:\/\/x.com\/bakeschool\",\"https:\/\/instagram.com\/bakesomethingawesome\/\",\"https:\/\/www.pinterest.com\/kitchenhealssoul\/\",\"https:\/\/www.youtube.com\/@bakeschool\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\",\"name\":\"Janice Lawandi\",\"description\":\"Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.\",\"sameAs\":[\"https:\/\/bakeschool.com\/meet-janice\/\"]},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196\",\"position\":1,\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196\",\"name\":\"How do you thicken pastry cream?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pastry cream relies mostly on starches (usually flour or cornstarch) to thicken. Bring pastry cream to a full boil and continue to boil for over 2 minutes (5 minutes for very large batches) in order for it to gel properly. Cool it down for several hours in the refrigerator in order for it to thicken properly and set.<br\/>If you undercook pastry cream, it will have a starchy mouthfeel. It may be too loose to use as a filling. In this case, you can put it back in a saucepan on the stove and bring it back to a boil to thicken it further.<br\/>If the pastry cream is still too thin, it could be that you didn't use enough starch for the amount of liquid in the recipe. You will have to adjust the ratio next time. You could thicken a pastry cream further by melting gelatin into it when it's still warm, but remember you have to soften the gelatin first (bloom the powder in cold water or soak the sheets in warm water).\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605\",\"position\":2,\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605\",\"name\":\"Does it have butter?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pastry cream whipped with softened butter is called cr\u00e8me mousseline. It's a popular filling in French pastry for fruit tarts and the classic fraisier cake (see the <a href=\\\"https:\/\/bakeschool.com\/framboisier\/\\\">framboisier cake<\/a> for a variation of this dessert), though pastry cream works just fine too.<br\/>You do not need butter to make a classic French pastry cream.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481\",\"position\":3,\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481\",\"name\":\"Why does it have lumps?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"When done correctly, pastry cream should not have any lumps. Lumps can come from eggs that weren't properly incorporated and cooked hard into lumps or the lumps could also come from lumps of starch. It's very important to whip the eggs with the sugar and the starch (flour or cornstarch) until there are no lumps. Starch lumps at this phase will only get worse once cooked on the stove!<br\/>When your pastry cream has thickened, you can strain it quickly when it's still hot in order to remove any lumps of cooked egg or improperly mixed starch, but the fact that you have to strain these out will indicate something went wrong and the texture probably won't be as good. \",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124\",\"position\":4,\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124\",\"name\":\"How do you store pastry cream?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pastry cream is a dairy-based filling containing eggs and sugar. You must store in the refrigerator. It's not recommended to freeze it as it may break down when defrosted.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368\",\"position\":5,\"url\":\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368\",\"name\":\"How long can you store pastry cream?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can store pastry cream for a few days in the refrigerator and up to 1 week. Make sure that you cover it properly. Pastry chefs will often cover pastry cream with plastic wrap pressed directly onto the surface of pastry cream to avoid it drying out on the surface and forming a skin.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"How To Make Pastry Cream - The Bake School","description":"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/","og_locale":"en_US","og_type":"article","og_title":"How To Make Pastry Cream - The Bake School","og_description":"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!","og_url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/","og_site_name":"The Bake School","article_publisher":"https:\/\/www.facebook.com\/BakeSomethingAwesome","article_published_time":"2021-01-22T01:43:01+00:00","article_modified_time":"2023-08-22T18:57:11+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg","type":"image\/jpeg"}],"author":"Janice Lawandi","twitter_card":"summary_large_image","twitter_creator":"@bakeschool","twitter_site":"@bakeschool","twitter_misc":{"Written by":"Janice Lawandi","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#article","isPartOf":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/"},"author":{"name":"Janice Lawandi","@id":"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e"},"headline":"How To Make Pastry Cream","datePublished":"2021-01-22T01:43:01+00:00","dateModified":"2023-08-22T18:57:11+00:00","mainEntityOfPage":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/"},"wordCount":2224,"commentCount":0,"publisher":{"@id":"https:\/\/bakeschool.com\/#organization"},"image":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage"},"thumbnailUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg","articleSection":["Baking Techniques","Dessert Fillings"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#respond"]}]},{"@type":["WebPage","FAQPage"],"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/","url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/","name":"How To Make Pastry Cream - The Bake School","isPartOf":{"@id":"https:\/\/bakeschool.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage"},"image":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage"},"thumbnailUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg","datePublished":"2021-01-22T01:43:01+00:00","dateModified":"2023-08-22T18:57:11+00:00","description":"Make homemade vanilla pastry cream with this easy recipe so you can use it to fill tarts, \u00e9clairs, donuts, and cr\u00eapes!","breadcrumb":{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#breadcrumb"},"mainEntity":[{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196"},{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605"},{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481"},{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124"},{"@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368"}],"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/bakeschool.com\/how-to-make-pastry-cream\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#primaryimage","url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg","contentUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Filling-eclairs-with-chocolate-pastry-cream.jpg","width":1200,"height":1200,"caption":"Filling \u00e9clairs with chocolate pastry cream"},{"@type":"BreadcrumbList","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/bakeschool.com\/"},{"@type":"ListItem","position":2,"name":"Dessert Fillings","item":"https:\/\/bakeschool.com\/category\/filling-recipes\/"},{"@type":"ListItem","position":3,"name":"How To Make Pastry Cream"}]},{"@type":"WebSite","@id":"https:\/\/bakeschool.com\/#website","url":"https:\/\/bakeschool.com\/","name":"The Bake School","description":"A website dedicated to baking and the science of baking","publisher":{"@id":"https:\/\/bakeschool.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/bakeschool.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/bakeschool.com\/#organization","name":"The Bake School","url":"https:\/\/bakeschool.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/","url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg","contentUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg","width":500,"height":500,"caption":"The Bake School"},"image":{"@id":"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/BakeSomethingAwesome","https:\/\/x.com\/bakeschool","https:\/\/instagram.com\/bakesomethingawesome\/","https:\/\/www.pinterest.com\/kitchenhealssoul\/","https:\/\/www.youtube.com\/@bakeschool"]},{"@type":"Person","@id":"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e","name":"Janice Lawandi","description":"Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.","sameAs":["https:\/\/bakeschool.com\/meet-janice\/"]},{"@type":"Question","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196","position":1,"url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294930196","name":"How do you thicken pastry cream?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Pastry cream relies mostly on starches (usually flour or cornstarch) to thicken. Bring pastry cream to a full boil and continue to boil for over 2 minutes (5 minutes for very large batches) in order for it to gel properly. Cool it down for several hours in the refrigerator in order for it to thicken properly and set.<br\/>If you undercook pastry cream, it will have a starchy mouthfeel. It may be too loose to use as a filling. In this case, you can put it back in a saucepan on the stove and bring it back to a boil to thicken it further.<br\/>If the pastry cream is still too thin, it could be that you didn't use enough starch for the amount of liquid in the recipe. You will have to adjust the ratio next time. You could thicken a pastry cream further by melting gelatin into it when it's still warm, but remember you have to soften the gelatin first (bloom the powder in cold water or soak the sheets in warm water).","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605","position":2,"url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295229605","name":"Does it have butter?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Pastry cream whipped with softened butter is called cr\u00e8me mousseline. It's a popular filling in French pastry for fruit tarts and the classic fraisier cake (see the <a href=\"https:\/\/bakeschool.com\/framboisier\/\">framboisier cake<\/a> for a variation of this dessert), though pastry cream works just fine too.<br\/>You do not need butter to make a classic French pastry cream.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481","position":3,"url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295294481","name":"Why does it have lumps?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"When done correctly, pastry cream should not have any lumps. Lumps can come from eggs that weren't properly incorporated and cooked hard into lumps or the lumps could also come from lumps of starch. It's very important to whip the eggs with the sugar and the starch (flour or cornstarch) until there are no lumps. Starch lumps at this phase will only get worse once cooked on the stove!<br\/>When your pastry cream has thickened, you can strain it quickly when it's still hot in order to remove any lumps of cooked egg or improperly mixed starch, but the fact that you have to strain these out will indicate something went wrong and the texture probably won't be as good. ","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124","position":4,"url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612295115124","name":"How do you store pastry cream?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Pastry cream is a dairy-based filling containing eggs and sugar. You must store in the refrigerator. It's not recommended to freeze it as it may break down when defrosted.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368","position":5,"url":"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/#faq-question-1612294859368","name":"How long can you store pastry cream?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"You can store pastry cream for a few days in the refrigerator and up to 1 week. Make sure that you cover it properly. Pastry chefs will often cover pastry cream with plastic wrap pressed directly onto the surface of pastry cream to avoid it drying out on the surface and forming a skin.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/22372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/comments?post=22372"}],"version-history":[{"count":10,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/22372\/revisions"}],"predecessor-version":[{"id":41575,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/22372\/revisions\/41575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media\/23013"}],"wp:attachment":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media?parent=22372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/categories?post=22372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}