Comments on: Vanilla Pastry Cream

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Thu, 30 May 2024 01:10:02 +0000

In reply to Shelby. Hi Shelby! If you're using the pastry cream in a tart that you'll bake, then pour it in the tart shell and bake it right after it comes off the stove. Cheers!

By: Shelby

Shelby — Wed, 29 May 2024 14:14:01 +0000

Hey Zoe! I was making this pastry cream for the filling of a tart. After cooking the pastry cream do I let it set then put it in the tart and put the tart in the oven. Or do I put the hot pastry cream in the tart shell to set and put that in the oven?

By: Nadia

Nadia — Wed, 27 Sep 2023 18:36:58 +0000

I would like to make this pastry cream flavored with Kirsch. When would be the time to add it ?

By: Michelle

Michelle — Mon, 13 Feb 2023 18:41:26 +0000

Made this once and love it, but I need a larger batch, would doubling this recipe be okay?

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Sun, 03 Apr 2022 18:57:37 +0000

In reply to Georgia. Hi Georgia, It depends. If you want the alcohol to burn off, you need to add it early when it's cooking. If you want more alcohol flavor, do it at the end, 1 tbsp at a time, but be careful because if you add too much it can change the texture and could become too runny!

By: Georgia

Georgia — Wed, 30 Mar 2022 22:30:14 +0000

How would you incorporate bourbon?

By: zoe

zoe — Mon, 03 Dec 2012 20:10:29 +0000

In reply to Amanda.

Hi Amanda,

You may want to flavor it with a strawberry preserve, which has more body and the flavor is more concentrated. If you use a puree, it will indeed make the pastry cream too thin, and you will have to stabilize it with more egg and cornstarch. I think you will get better flavor with the preserves.

Thanks, Zoë

By: Amanda

Amanda — Mon, 03 Dec 2012 14:07:06 +0000

hello zoe,
i was thinking of making strawberry pastry cream. do i need to change the base recipe when adding some fruit puree into the pastry cream? because i am afraid that it will become too watery. .

By: zoe

zoe — Fri, 02 Sep 2011 08:21:43 +0000

In reply to Sheyla.

Hi Sheyla,

The pastry cream is pretty stiff and will hold up at temperatures in the 70s, but perhaps much warmer a room will make it soft. If you need it to be out in a warm environment, you may want to increase the cornstarch a little bit or stabilize it with some whipped cream, set with a touch of gelatin. Not too much or it will feel like jello.

Thanks, Zoë

By: Sheyla

Sheyla — Fri, 02 Sep 2011 04:17:39 +0000

Hi! Great site and recipes! one of the comments say is pretty stiff, does it stay that way at room temperature? Pastry Cream is used a lot here in the DR as cake filling, I want to use yours but need to know if it can stand a few hours of room temperature?
Thanks in advance!