'pastry cream' on Serious Eats

Strawberry Balsamic Custard Tart

This tart brings together excellent combinations of flavor and texture to make one delicious and refreshing dessert. The crust, a crumbly chocolate sable, is filled with vanilla pastry cream, and topped with fresh sliced strawberries and a drizzle of balsamic vinegar. While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional. More

Sweet Technique: How to Make Pastry Cream

Pastry cream is the unsung hero of the dessert world. You may know it best as the filling in your cream puff, the "cream" in a Boston Cream pie, or the "pudding" in banana cream pie. It's especially worshiped by French pastry chefs; I challenge you to order something from a pâtisserie that doesn't contain it. Simply put, pastry cream makes good desserts better with its creamy, oozy richness, by adding flavor and smooth texture to anything it touches. More

Chocolate Pastry Cream

This is a delicious chocolate version of pastry cream. Use it whenever recipes call for regular pastry cream for a chocolate treat. If you are using it as a pie filling, be sure to lighten it with whipped cream before using (optional directions below). More

Chocoholic: Triple Chocolate Cream Puffs

As a kid, I spent much of my summer vacation on Long Island, at my great grandma Ruth's house. Grandma was a domestic queen. Dinner was planned, prepped, and on the stove by noon, and then she'd set about concocting something sweet. My favorite days were when she decided it was time to make a plate of cream puffs. I remember looking on as she stood in her floral print housedress next to her 1940's stove, stirring up a thick paste of butter, flour, and water. After it was dropped by sticky spoonfuls onto the pan, it would magically transform in the oven into crisp and airy puffs. More

Pastry Cream

Pastry cream is ubiquitous in the dessert world. It's used to fill all sorts of treats, such as cakes, eclairs, cream puffs, fresh fruit tarts, and all kinds of French puff pastry items. It's a lot like pudding, but usually made richer and a bit thicker with the addition of extra egg yolks. Be sure to whip chilled pastry cream thoroughly before using to ensure that it is completely smooth. More

Bake the Book: Pastry Cream and Fresh Fruit Tart from Miette

This Pastry Cream and Fresh Fruit Tart from Miette bakery in San Francisco is a dessert that will serve you well throughout many summers worth of fruits. The basic formula for this fruit topped tart begins with a rich Pâte Sucrée, a buttery pastry that lies somewhere in between pie crust and shortbread. Pressed into a fluted tart pan, the pâte sucrée is baked, cooled, and spread with custardy vanilla Pastry Cream, chilled again and finished with whichever summer fruit you please. More

Éclairs

The pastry cream used to fill these éclairs doesn't have to be vanilla—it can be flavored with any sort of extract or oil you'd like, orange flower water is particularly nice. Or for chocolate, simply add a few tablespoons of chocolate ganache to the pastry cream. More

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