How is Pastry Cream Made?
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Hello Dear Friends,
I'm sure this will be the clearest pastry cream you've ever bought :) I have a real recipe for you that I have prepared many times and used by professional confectioners (especially boutique confectioners) :) This recipe sounds perfect for a 3-layer cake with a diameter of 26-28 cm. Those who want to prepare more can also try by increasing the measurements twice.
You can increase the dimensions of my Pastry Cream recipe by x2, but I definitely do not recommend reducing it. If you think it will be too much for you, make a full measure and put half of it in the freezer after it has cooled. You can store it for up to 3 months by freezing it in a freezer bag or in an airtight container.
You can warm the frozen cream in the microwave until it reaches room temperature, and whip it with cream and white chocolate just before using it.
If you follow my pastry cream recipe and make it as in the video, there will be absolutely no lumps. However, if there was a problem and it got lumpy, then you can use your cream after straining it. If you don't have a strainer, you can remove the lumps by passing them through a blender.
As I said before, I am sharing the sponge cake and ganache recipe and videos below. So you have no excuse not to make a cake :) Let's go to the kitchen this weekend and make a cake for yourself and your family! If you have any questions, do not hesitate to ask by leaving a comment. I will reply as soon as possible.
Video Description of Pastry Cream:
You can find the dimensions and materials below after the videos.
Chocolate Ganache Video Narration
Chocolate Ganache Recipe ► http://goo.gl/lTrNGe
Plain Sponge Cake Video Narration
Plain Sponge Cake Recipe ► http://goo.gl/OAW6lT
Cocoa Sponge Cake Video Narration
Cocoa Sponge Cake Recipe ► http://goo.gl/lTrNGe
Dimensions and materials are below…
How is Pastry Cream Made? Ingredients for the Recipe
- 5 egg yolk
- 75 gr granulated sugar
- 50 g starch
- 500 ml milk
- 25 g butter
- 1-2 drops of vanilla flavoring
- 100 ml cream (half a can of milk cream)
- 50 g white chocolate
How is Pastry Cream Made? How To Make The Recipe?
- Take the milk in a sauce pan, add half of the sugar and heat it by stirring over low heat.
- Separate the whites and yolks of the eggs. Beat the yolks by adding the remaining half of the sugar.
- Add the starch and continue whisking.
- When the egg yolks to which you have added starch become smooth, add 1 scoop of the heated milk into it and whisk quickly to avoid lumps.
- Add the tempered (becoming warm) egg yolks to the milk on the stove and cook by stirring until it thickens.
- Remove the thickened cream from the heat, add the butter and vanilla flavoring into it and whisk until it is completely mixed.
- Cool the cream, stirring occasionally. Before using the pastry cream, which thickens as it cools, beat the milk cream and melted white chocolate until there are no lumps.
- You can use the cream you prepared in your cakes.
Hello, is it okay if we make this pastry cream 1 day in advance?
Hello, it will. You can store it in the refrigerator for up to 3 days.
Hello there
Can we use this recipe for both the outer coating and the inside of the cake? Thanks in advance :)
Hello, I recommend using either chocolate ganache or whipped cream for the outer coating. Yours sincerely
hello, I used your pastry cream recipe, I made it with white chocolate for the outer coating of my wet cake, but it was a little fluid while I was covering it, I'm afraid it will mix together. I kept it in the fridge for 1 night, maybe because it would harden, but it didn't change much. How can I harden it like pudding? I'm making it for my daughter's birthday 1 day, I hope your answer will come early.
HELLO Madam NILAY, CAN WE USE STARCH, CORN WHEAT?
Hello, use wheat if available. love.
Hello Miss Nilay,
I tried your cream recipe and it was delicious, I think the smell of eggs is not felt.
If we want to make the recipe with cocoa, should we use dark chocolate instead of white chocolate, or should we reduce the starch and add cocoa? I don't fully understand from the comments above. Thanks in advance.
Hello,
I needed a little more than cream, I made the recipe with 4 layers last night. It hadn't solidified at all when I took it out this morning. It's not like spread on the cake :( I think I did something wrong. Is there anything I can do to fix it? Adding starch like boiling it again?
It seems like 5 egg yolks are too much in the cream, is there no smell?
After it comes out of the freezer, we should heat it from the stove, should we add the cream when it is heated?
Hello, I made the recipe with exact measure. It was awesome indeed. The only inconvenience was the heavy egg smell as someone who doesn't like eggs. I wanted to reduce it to 3 to 4, but I couldn't risk it. When I put a lot of vanilla, the smell of eggs broke a little. But the taste, consistency, was perfect. Thank you Nilay. So glad I have you
Hello, I want to try your recipe. Is it wheat starch that you call starch? For example, is there any other corn? thanks
Hello. How should all the dimensions be for a rectangular cake?
Hello, cake sizes are adjusted according to the number of people. When you go to buy your mold, if you tell the cake shop that you plan to make a cake for how many people, it will give you molds in the necessary dimensions. Love…
Have a nice day, thank you very much for the recipes, but your cake cream on the top does not have the measurements, I would appreciate it if you give the measurements.
Hello, you can check the videos at the end of the post. love.
Hello; I want to try your recipes. But if I use this cream in a boutique cake and cover the outside of the cake with ganache, will it harm the sugar paste?
Hello, of course you can. It's okay if you keep the cake cold after the ganache has frozen on the cake. Yours sincerely
How is this a wonderful cream..
I made tiny tartlets yesterday.. I used to use classic pastry cream all the time. (Orjianl with lots of egg yolk)
When I came across your recipe, I wanted to try it.. I didn't have much hope, but it was amazingly delicious.. After resting for 1 day, its taste became even more amazing :) I brought it to the company, I am throwing the shouts of joy thanks to you :)
Well done :) This super comment gave incredible energy. Love!
Hello, your recipe looks delicious. Is it ok to use this type of cream for a cake to be covered with sugar paste? So, does the ganache do its job before coating the cake with sugar paste? If not, do you have a vanilla ganache recipe? Thank you…
Hello, this cream cannot be used as a substitute for ganache for intermediate layers. In order to prevent the ganache sugar paste and cream from touching each other and melting the sugar paste. Let's not say vanilla, but you can make it with white chocolate. You can apply my ganache recipe exactly with ivory couverture chocolate. Love…
Hello. Can we use this cream in profiteroles as well? I'm planning to make profiteroles today, but I couldn't find a nice filling cream that appealed to me. Your recipe looks pretty tasty though…
Hello Pervin, of course you can use it. I usually use this cream. Yours sincerely
Hello,
Your recipes are very successful. Good luck to you. I watched the video of your cake cream; But I can't find the video description. I can't see the materials and dimensions. Can you give a link? Thank you and have a good year.
Hello Miss Yeşim, you are in the right place for the recipe. The materials and construction are under the videos in moderation. Yours sincerely
Hello, Ms. Nilay, I want to use the cream with cocoa sponge cake, I wonder how many spoons of cocoa should I use or I should not use cocoa, what should I use instead?
Ms. Nilay
I want to double the size, will there be any smell when I put ten egg yolks?
Hello Münevver, I cook the cream 2 times in such cases. Logically, there will be no smell as all of the measures will be doubled, but it may be better to cook cream 2 times. Yours sincerely
Hello,
The cream we bought from January was very runny. Did we do it wrong when balancing the dimensions? Could it be low in starch? In the video, the cream on the stove was very thick, it was sticking to the whisk. Ours was more fluid :(
Hello Selen, the cream should not be too runny (it can be cooked until it thickens a little more), but you should also take into account that it will solidify as it cools. If you have calculated the dimensions and weight, you should not have any problems. love.
Sir, it is a very delicious recipe. Thank you. But I want to make cocoa with cocoa. Should I make any changes? thanks in advance
Hello, starch can be reduced a little, but it is not very important. Before use, it must be opened with cream and chocolate. If you add some dark chocolate instead of white, it will increase its flavor.
Hello Ms. Nilay,
I follow and try your recipes with great pleasure. Thank you very much for your efforts :) I want to try your Pastry Cream, but there are 2 eggs in the video, but 5 yellows are written in the recipe. I don't want to do anything wrong. I would be very happy if you help. Thank you in advance for your interest – Kind regards
Hello Meltem, I thank you :) We will use 5 egg yolks. Yours sincerely
Hello. your hands look beautiful. Is it okay if I use fins instead of white chocolate? room will be 50 g?
You can use it. Yours sincerely
Hello, is it possible to give you the trouble measurements as cup measurements?
Hello, you can convert gram sizes to cup sizes from the link I gave. Yours sincerely http://mutfaksirlari.com/pratik-bilgiler/tarifler-icin-olculer
Nilaycı, Gökçe has a date in a week. I think I will make the cake myself and use this cream, it looks delicious. In fact, after seeing this cream, I decided to make it at home. You told me to add the chocolate before using the cream.
My resume, you can prepare it 1 day in advance and use it. Add the chocolate and milk cream the day you will use it. If the pastry cream you cooked is too hard, heat it in the microwave for 30-40 seconds, then add it and whisk it with chocolate and milk cream. Yours sincerely
It looks delicious, well done.
Thanks, loves :)