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Home » Desserts » Frostings & Glazes » Coffee Pastry Cream

Coffee Pastry Cream

By: Rosemary Published: March 2, 2023 Updated on: April 13, 2023

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This Coffee Pastry Cream, is an easy Italian recipe, it makes an amazing filling for cakes or even pies. Made with a strong coffee, fresh cream, egg yolks and milk. It will take your favorite recipes to the next level!

Coffee pastry cream in a grey bowl with a glass of coffee.

I used to be very intimated making pastry cream but this recipe is practically fool proof. It’s quick, easy and so delicious. I love to use it as a filling for Pies and Pastries. The only thing is you need to give it all your attention!

Table of Contents

  • Recipe Ingredients
  • What is fine sugar?
  • What are room temperature eggs?
  • How to make Coffee Pastry Cream
      • Never Miss a Recipe!
  • Flavor Variations
  • Tips to make the perfect Pastry Cream
  • Fun Ways to Use It
  • What is the difference between custard cream and pastry cream?
  • How long will Pastry Cream last in the Refrigerator?
  • Can it be frozen?
  • Coffee Pastry Cream
    • Equipment
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Milk – whole milk
  • Cream – whole, whipping or heavy cream
  • Coffee – I use espresso but as long as it is strong and it can be decaffeinated
  • Egg yolks – room temperature egg yolks
  • Flour – all purpose flour
  • Sugar – fine sugar
Ingredients for the recipe.

What is fine sugar?

Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.

What are room temperature eggs?

Eggs should not be left at normal room temperature (68F- 70F/ 20C – 21C) for more than two hours or if your house is warmer no more than one hour. This is according to the FDA.

A quicker way to achieve room temperature eggs is to place the eggs in the shell in a bowl of warm or very warm water (not boiling or very hot) for 5 minutes, make sure the water is covering them, and then you will have room temperature eggs.

How to make Coffee Pastry Cream

On medium heat, heat the milk, cream and coffee in a medium saucepan or pot until hot but do not boil, let cool to warm.

Milk, cream and coffee in a pot.

In a medium pot add the egg yolks and sugar whisk to combine, whisk in the flour.

Egg yolks, sugar and flour mixed in a pot.

Place the pot over low/medium heat, slowly add the warm milk mixture and continue whisking (don’t stop until very thick).

Pastry cream before and after thickened.
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    Pour into a clean bowl cover with plastic wrap, make sure the plastic wrap touches the pastry cream, refrigerate for at least 2 hours before using.

    Cream covered in plastic in a bowl.

    Beat the refrigerated cream before using to bring it make to its creaminess.

    Cream out of the fridge before and after beaten.

    Flavor Variations

    There are so many delicious ways to flavor your Italian pastry filling, lemon is just one of them. Try these other varieties to mix it up! 

    • Vanilla pastry cream: Omit the lemon and use only the vanilla extract or use ½ teaspoon of vanilla paste or vanilla bean for a more concentrated flavor. This Classic Pastry Cream has all the directions.
    • Lemon: This easy Lemon Pastry Cream is made with lemon zest . 
    • Dark chocolate: Skip the lemon and stir in 2 ounces of melted and cooled dark chocolate. Follow my chocolate pastry cream directions to see how it’s done! 
    • Liqueurs: Add 1-2 tablespoons of Limoncello, La strega Liqueur or Cointreau Liqueur.
    • Fruit puree: Stir in your favorite fruit puree to add a different flavor.
    • Pumpkin: For a seasonal variation, try this pumpkin pastry cream. 
    Coffee pastry cream in a grey bowl with a glass of coffee.

    Tips to make the perfect Pastry Cream

    1. Use only room temperature egg yolks.
    2. Stir continously.
    3. Mix dry ingredients before turning on the heat.
    4. Heat the (liquids) milk and cream until hot but do not boil.
    5. Make sure you have about 10-15 minutes of non interrupted stirring time, don’t stop stirring!
    6. Immediately place thickened cream in a clean bowl, cover with plastic wrap, make sure it touches the Pastry Cream.
    7. Be sure to refrigerate the cream for at least 2-3 hours before using.
    8. Beat the refrigerated pastry cream for about 30 seconds before using.

    And maybe one of the biggest tips Don’t throw away those egg whites, make some Lingue Di Gatto or even some Meringue Cookies or how about a nice light omelet?

    Fun Ways to Use It

    It makes an excellent filling for bigne, which is an Italian cream puff or use it in tarts such as pasticciotti or even for filling tarts. Make it lighter by combining it with some whipped cream.

    What is the difference between custard cream and pastry cream?

    The two are very similar hence the confusion but pastry cream is actually thicker, so thick that you could actually eat it with a spoon like pudding! Custard cream is often served warm and is a bit runnier. 

    How long will Pastry Cream last in the Refrigerator?

    The pastry cream will last up to 5 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.

    Can it be frozen?

    Never freeze pastry cream because it will never have the same creamy texture once it is thawed.

    Pastry cream in a grey bowl with a glass of coffee.

    I hope you enjoy this Coffee Pastry Cream. I would love to know what you decide to use it for. Enjoy!

    Coffee pastry cream in a grey bowl with a glass of coffee.

    Coffee Pastry Cream

    Rosemary Molloy
    Fast and Easy Coffee Pastry Cream, a creamy delicious Italian coffee filling, perfect for filling cakes, pies and pastries.
    4.88 from 16 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 3 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Desserts
    Cuisine Italian
    Servings 1.5 cups
    Calories 945 kcal

    Equipment

    • 2 medium pots
    • whisk
    • Heat resistant bowl

    Ingredients
     
     

    • ¾ cup milk whole/heavy
    • ¾ cup cream whole/whipping or heavy cream with at least 30% fat content
    • 4 large egg yolks room temperature
    • 5-7 tablespoons strong coffee
    • 3½ tablespoons all purpose flour
    • ½ cup granulated sugar

    Instructions
     

    • On medium heat, heat the milk, cream and coffee in a medium saucepan or pot until hot but do not boil, let cool to warm.
    • In a medium pot add the egg yolks and sugar whisk to combine, whisk in the flour.
    • Place the pot over low/medium heat, slowly add the warm milk mixture and continue whisking (don’t stop until very thick).
    • Transfer the pastry cream into a clean bowl, cover with plastic wrap, make sure the plastic wrap touches the pastry cream, refrigerate for at least 3 hours or even better overnight, before using.
    • Beat the refrigerated cream before using to bring it make to its creaminess.

    Notes

    The pastry cream will last up to 5 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.
    Never freeze pastry cream because it will never have the same creamy texture once it is thawed.

    Nutrition

    Calories: 945kcalCarbohydrates: 90gProtein: 16gFat: 59gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 639mgSodium: 102mgPotassium: 390mgFiber: 0.5gSugar: 76gVitamin A: 2601IUVitamin C: 1mgCalcium: 291mgIron: 2mg
    Keyword coffee pastry cream, Italian coffee pastry cream, pastry cream recipe
    Tried this recipe?Let us know how it was!

     Updated from May 2, 2016.

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      1. Ali says

        April 13, 2023 at 12:51 pm

        Cornstarch and all purpose flour are very different things…. I used the latter because I missed the note at the start. And mine just did not thicken…

        Reply
        • Rosemary says

          April 14, 2023 at 6:24 pm

          Hi Ali, I have used both and mine thickened, maybe you didn’t cook it long enough. Sorry it didn’t work.

          Reply
      2. Kaye Bullock-Kingham says

        October 12, 2021 at 3:29 am

        Hi! I was wondering if you have a pumpkin pastry cream recipe?

        Kaye

        Reply
        • Rosemary says

          October 13, 2021 at 6:13 pm

          Hi Kaye, as a matter of fact, I just posted a recipe today. Hope you like it. 🙂

          Reply
        • Michele says

          March 20, 2023 at 4:24 am

          Oh no I used 5 tbsp of powered coffee!! How could I save what I have made?

          Reply
          • Rosemary says

            March 20, 2023 at 8:29 am

            Hi Michele, that’s a lot of coffee I really don’t know how you can fix that, try adding 5 tablespoons of water, let me know. Take care!

      3. Oppa says

        May 12, 2021 at 8:10 am

        Hi, planning to came this…but had a doubt.
        Isnt the coffee powder amount too much?
        I

        Reply
        • Rosemary says

          May 12, 2021 at 8:37 am

          Hi Oppa it’s not coffee powder it’s coffee liquid. And no the amount is just right. 🙂

          Reply
          • Oopa says

            May 16, 2021 at 11:11 am

            Oh,,thanks so much. Just assumed as it was in grams it was instant coffee powder. Will definitely try.

      4. Nancy says

        January 30, 2021 at 3:09 pm

        What is an alternative for coffee. I cannot stand the smell.
        Thank you

        Reply
        • Rosemary says

          January 30, 2021 at 7:19 pm

          Hi Nancy, sorry there is no alternative, although you may prefer this Classic Italian Pastry Cream. https://anitalianinmykitchen.com/italian-pastry-cream/ or Chocolate Pastry Cream https://anitalianinmykitchen.com/chocolate-pastry-cream/:)

          Reply
      5. Sigi Cayel says

        December 6, 2020 at 10:50 am

        5 stars
        I just made this and you seriously made it super simple with all of your instructions, tips and measurements! Used a flavored coffee (hazelnut) and it made it taste like nutella (so yum!) I did use partially skimmed milk for all 180ml required and it came out really good!

        Reply
        • Rosemary says

          December 6, 2020 at 4:32 pm

          Hi Sigi, great idea, I love hazelnut coffee. Thanks so much, glad you like it. Take care.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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