Comments on: How to Make Pastry Cream (Creme Patissiere Recipe)

By: Olivia

Olivia — Tue, 30 Apr 2024 16:55:31 +0000

In reply to Marsha Vallen. Thank you, Marsha! I'm glad you liked it :)

By: Marsha Vallen

Marsha Vallen — Sat, 27 Apr 2024 17:19:58 +0000

Amazing recipe and instructions! Although I would suggest adding more vanilla if you really want the taste to come through.

By: Olivia

Olivia — Mon, 22 Jan 2024 20:44:54 +0000

In reply to Stephanie. Thanks so much for your tips, Stephanie! I'm glad you liked this one :)

By: Stephanie

Stephanie — Fri, 19 Jan 2024 02:09:55 +0000

So, my husband and I were hankering for something sweet. I knew I had the basics except for the cornstarch. I used all-purpose flour and had beautiful results. I sifted my flour into the yolk, sugar and milk mixture as the other milk warmed on the stovetop. I didn’t allow the milk to boil but once I saw a little steam, I poured slowly the hot milk, whisked this ‘base’ and then I poured the rest of the hot milk in and returned it all to my saucepan. In about 5 minutes, I had velvety pastry cream for a pie filling. Thanks so much, I’ll be making chocolate mousse too!!

By: Olivia

Olivia — Wed, 22 Nov 2023 22:22:04 +0000

In reply to Victoria. Hi Victoria! I am so happy you loved it. I have also done a coconut milk version and it's soooo good!

By: Victoria

Victoria — Wed, 22 Nov 2023 02:43:20 +0000

This works fantastically with coconut milk as a perfect 1:1 substitute! And I highly recommend for any coconut cream pie fans!!! My family LOVES it!!

By: Olivia

Olivia — Sat, 04 Mar 2023 17:10:26 +0000

In reply to Steven. Hi Steven! I added more sugar to the buttercream because with the added butter 1/3 cup sugar really wouldn't be sweet enough. You could definitely add powdered sugar to the buttercream though to get it to the sweetness you prefer. Let me know how you like it!

By: Steven

Steven — Sat, 04 Mar 2023 07:31:48 +0000

I noticed for this recipe only 1/3 cup of sugar is listed on this page. While 2/3 cup of sugar is mentioned for the Crème patisserie on the German buttercream page. Will this make a huge difference flavor wise? Could I just add more powdered sugar at the end of making the German buttercream to balance it out? Thanks!

By: Olivia

Olivia — Mon, 30 Jan 2023 17:38:34 +0000

In reply to Erika. Hi Erika! I would use zest. Add about 1 Tbsp to the milk before heating it.

By: Erika

Erika — Fri, 27 Jan 2023 21:56:47 +0000

Can I flavor this with citrus juice? If so, at what stage should I add it?