Pastry Cream: Cold or Hot with a Pastocuiseur?
Introduction
Pastry cream is a must-have in pastryThere are two main methods for making it: cold pastry cream, which is quick and practical, and hot pastry cream, which is more traditional and made with a pastocuiseur for an even more controlled texture.
Cold Pastry Cream vs Hot Pastry Cream
Cold pastry cream is prepared without cooking and offers a creamy texture with vanilla in a minimum of time. On the other hand, the hot version, especially when it is carried out with a pasteurizer, allows for even cooking and avoids lumps.
- Cold cream : quick, simple, ideal for express preparations.
- Hot cream with pastocuiseur : controlled cooking, smooth and more resistant texture for desserts.
Ingredients for each method
For the cold pastry cream:
- 500 ml whole milk
- 2 egg yolks
- 100 g of granulated sugar
- 40 g of cornstarch
- 1 vanilla pod
For hot pastry cream with a pastocuiseur:
- 500 ml whole milk
- 4 egg yolks
- 80 g of sucre
- 50 g of all-purpose flour ou cornstarch
- 1 vanilla pod
Detailed recipes
Cold pastry cream:
- Whisk them egg yolks and sucre.
- Add the cornstarch and whole milk.
- Incorporate the vanilla, whisk and refrigerate.
Hot pastry cream with pasteurizer :
- Heat the milk with the vanilla.
- Whisk them egg yolks with the sucre and all-purpose flour.
- Pour in the hot milk and cook in the pasteurizer until thickened.
The Limitations of Cold Pastry Cream Compared to the Classic Version
(I.e. Less aromatic complexity : Without cooking, cold pastry cream does not develop the same rich, deep flavors as the classic version where egg yolks, sugar and vanilla are heated together.
(I.e. Texture sometimes less fine : Depending on the quality of the powdered preparation, the texture may be slightly more gelled or artificial compared to a homemade pastry cream.
(I.e. Sensitivity to liquid variations : Accurate measurement of milk or water is essential, as too much can make the cream too runny and difficult to work with.
(I.e. Less suitable for cooking : Unlike classic pastry cream which can be cooked in certain pastries (e.g.: pastry flan), the cold version cannot be cooked and must only be used as a cold filling.
(I.e. Dependence on industrial preparations : Most cold-process pastry creams require pre-made powdered mixes that contain thickeners and stabilizers, which can be a deterrent for fans of 100% homemade products.
🔍 Conclusion : Cold pastry cream is an excellent alternative for professionals and individuals looking for a quick and efficient solution. However, for more refined and authentic desserts, traditional pastry cream remains the best option.
FAQ about Cold Pastry Cream
1. What is cold pastry cream?
Cold pastry cream is a no-bake version of traditional pastry cream. It is made by mixing a powdered base with milk or water, saving time while maintaining a smooth, creamy texture.
2. What are the advantages of cold pastry cream?
- Fast : Preparation in a few minutes, without cooking.
- Simplicity : Easy to make, even for non-professionals.
- versatility : Can be used to garnish éclairs, choux, tarts, or flavored as needed.
- Better conservation : Less sensitive to temperature variations than a classic pastry cream.
3. How to prepare cold pastry cream?
It is usually enough to mix a powdered preparation with cold milk or water, then whisk until smooth and homogeneous. Some homemade recipes can also be made with natural thickeners such as agar-agar.
4. Can you flavor pastry cream cold?
Yes, it can be customized with vanilla, chocolate, praline, coffee or even fruity flavors. Simply add the desired flavors or ingredients to the mixture before or after emulsifying.
5. Is cold pastry cream as good as the traditional version?
Although the traditional version offers a richer flavor thanks to the cooking of egg yolks and sugar, cold pastry cream remains an excellent alternative with an equally creamy texture and perfect hold for pastries.
6. How long can you keep cold pastry cream?
It usually keeps for 24 to 48 hours in the refrigerator, in an airtight container. It is advisable to cover it with cling film to prevent a crust from forming.
7. Can you freeze cold pastry cream?
No, freezing alters the texture of cold pastry cream, which may become grainy after defrosting. It is best to prepare it in small quantities as needed.
8. Is cold pastry cream suitable for specific diets?
Yes, some powdered formulas are gluten-free or can be made with plant-based alternatives like almond or soy milk. Be sure to check the ingredients of the powdered mixes if you have any dietary restrictions.
9. Can it be used to garnish a wedding cake or a mille-feuille?
Yes, cold pastry cream has a good consistency and can be used to fill entremets, mille-feuilles, éclairs and other desserts. It can be combined with whipped cream for a lighter texture.
10. Where to buy cold pastry cream mix?
Powdered mixes are available in specialty stores, supermarkets, or from bakery suppliers. You can also find them online from professional distributors.
If you have any further questions, please feel free to ask! 😊