Coffee Pastry Cream Recipe
Category: Desserts
Servings: 4
This indulgent Coffee Pastry Cream is a rich and velvety dessert filling that blends the bold taste of coffee with the smooth texture of a classic custard. Perfect for filling pastries, cakes, or simply enjoyed on its own, this recipe is sure to elevate any dessert.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant Coffee | 10g |
| All-Purpose Flour | 50g |
| Whole Milk | 500ml |
| Egg Yolks | 4 |
| Sugar | 150g |
Instructions:
-
Prepare the Milk and Coffee Mixture:
Start by heating the whole milk in a large saucepan, leaving about half a cup aside for later. Place the saucepan over medium heat, allowing the milk to gently come to a simmer. In a separate small bowl, dissolve the instant coffee into the reserved milk, stirring until fully combined. Set aside. -
Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes smooth and slightly pale. This will help create a creamy base for your custard. -
Add the Flour:
Gradually sift the all-purpose flour into the egg and sugar mixture. Mix continuously with electric beaters, ensuring there are no lumps. The goal is to create a thick, smooth batter that will integrate well with the hot milk. -
Combine the Egg Mixture with the Milk:
Slowly add the egg, sugar, and flour mixture to the saucepan of simmering milk, stirring constantly with a whisk. This process should be done in small batches to prevent the eggs from cooking too quickly and curdling. -
Bring the Mixture to a Boil:
Once all the egg mixture is incorporated, continue stirring over medium heat. Allow the mixture to come to a gentle boil, stirring constantly to prevent any burning. You will notice the cream thickening as it boils. Keep stirring until the custard reaches the desired thickness, which should only take a few minutes. -
Cool the Pastry Cream:
Once thickened, remove the saucepan from the heat. To avoid forming a skin on the surface of the cream, immediately cover it with plastic wrap, making sure the wrap touches the surface of the cream. This helps to maintain the smooth texture while cooling. Set the pastry cream aside to cool at room temperature, stirring occasionally to keep it from thickening too much. -
Store and Serve:
Once cooled, store the pastry cream in an airtight container, keeping it covered with plastic wrap. This can be refrigerated for up to 2 days. The cream is now ready to be used as a filling for pastries, cakes, or enjoyed by itself!
This Coffee Pastry Cream is a versatile dessert base that can be adapted for a wide range of desserts. Its rich coffee flavor paired with the creamy texture makes it the perfect addition to any occasion.
