Best 6 Pastry Cream For Cream Puffs Recipes

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Pastry cream is a delicious dessert filling and topping used in a variety of pastries, including cream puffs, éclairs, and fruit tarts. It is made with a combination of milk, flour, sugar, and eggs, and it can be flavored with vanilla, chocolate, or other flavorings. Pastry cream is typically thickened with cornstarch or flour, and it can be cooked on the stovetop or in the oven. Whether you're a seasoned baker or just starting out, finding the perfect pastry cream recipe is essential for creating delicious and impressive desserts.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM PUFFS OR ECLAIRS WITH VANILLA PASTRY CREAM



Cream Puffs or Eclairs With Vanilla Pastry Cream image

My husband is not a big fan of cake, so for his birthday each year, I make cream puffs for him. He loves these so much, I have to make sure he only eats one or two at a time so he doesn't make himself sick! There are several cream puff recipes out there, but this vanilla pastry cream is a bit different from the others and it's really wonderful. Prep time does not include 2 hours chilling of pastry cream. From the Good Housekeeping Illustrated Cookbook.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy cream
2 semi-sweet chocolate baking squares
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Make vanilla pastry cream:.
  • In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
  • Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
  • Boil 1 minute.
  • In a small bowl with fork, beat 6 egg yolks slightly.
  • Beat small amount of heated milk mixture into yolks.
  • Slowly pour egg mixture back into milk mixture, stirring.
  • Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
  • To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
  • Remove from heat; stir in vanilla.
  • At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
  • Cover surface with plastic wrap, and chill well, about 2 hours.
  • When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
  • With a rubber spatula, gently fold whipped cream into custard.
  • Puffs:.
  • Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
  • In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
  • Remove from heat.
  • Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
  • Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
  • Cool mixture slightly.
  • Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
  • (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
  • Bake 50 minutes (this is what the original recipe says - however, I NEVER bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
  • At this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
  • Turn off oven and let dry for 5-10 minutes (I don't usually do this and it doesn't seem to matter too much).
  • When puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
  • Fill each shell with the chilled pastry cream.
  • Replace top and sprinkle with powdered sugar.
  • For Eclairs:.
  • Go through the same process, but top with semisweet chocolate glaze: In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly (or heat briefly in the microwave to melt) Stir in 1 cup powdered sugar and 3 T milk till smooth.

Nutrition Facts : Calories 416.8, Fat 27, SaturatedFat 15.8, Cholesterol 216, Sodium 238.5, Carbohydrate 38.3, Fiber 0.6, Sugar 25.1, Protein 6.7

PASTRY CREAM FOR CREAM PUFFS



Pastry Cream for Cream Puffs image

Use this recipe to make our Cream Puffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped and reserved
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 1/2-inch pieces

Steps:

  • Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
  • Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.

CREAM PUFFS



Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CLASSIC CREAM PUFFS



Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

CREAM PUFFS I



Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

Steps:

  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
  • Use fresh ingredients: The fresher your ingredients, the better your pastry cream will taste. If possible, use organic or locally-sourced ingredients.
  • Don't overcook the pastry cream: Pastry cream should be cooked until it is thick and bubbly, but not so long that it becomes curdled or grainy.
  • Let the pastry cream cool completely before using it: This will help it to set properly and prevent it from becoming runny.
  • Use pastry cream in a variety of desserts: Pastry cream can be used to fill cream puffs, éclairs, profiteroles, and tarts. It can also be used as a topping for cakes and pies.

Conclusion:

Pastry cream is a delicious and versatile dessert ingredient that can be used in a variety of ways. With just a few simple ingredients and a little bit of time, you can make your own delicious pastry cream at home. So next time you're looking for a sweet treat, give pastry cream a try!

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