C03 : PASTRY CREAM

If your pastry cream doesn't thicken as expected, you can return it to the heat and cook it a bit longer while stirring continuously. Alternatively, you can mix a little more cake flour or custard flour with a small amount of cold milk to create a slurry, then add it to the warm mixture and cook until thickened.

Yes, you can make a dairy-free or vegan version of pastry cream by substituting the fresh milk with a plant-based milk like almond, soy, or coconut milk. For the eggs, you can use a commercial egg replacer or a mixture of ground flaxseed and water to achieve a similar texture.

To store leftover pastry cream, transfer it to an airtight container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. It can be refrigerated for up to 3 days. When ready to use, give it a good stir to restore its creamy texture.

Pastry cream is incredibly versatile and can be used to fill a variety of desserts. You can use it in éclairs, cream puffs, tarts, cakes, or even as a layer in trifles. It's also delicious when paired with fresh fruits or chocolate.

Yes, you can substitute sugar with alternatives like stevia, erythritol, or coconut sugar in your pastry cream. However, keep in mind that some sugar substitutes may affect the texture and sweetness level, so you may need to adjust the quantity based on the specific alternative you choose.