Coffee Pastry Cream, an amazing Italian filling for cakes or pies, made with strong coffee, fresh cream, eggs and milk. Quick and Easy. The best Pastry Cream.
Table of Contents
Coffee Pastry Cream
Coffee Pastry CreamThis month our little group of 4 amazing bloggers (haha including myself) are back and this time we are sharing recipes using almost everybody’s favourite …. Coffee.
Last month we shared our love for Chocolate, which I must say was my favourite, and now it’s coffee’s turn.
I have to tell you I actually came up with a couple of coffee recipes but decided to share Coffee Pastry Cream, because I have an amazing dessert you can make with this Pastry Cream coming up.
I am starting to adore Italian Cream, no more lumpy cream for me. Smooth and Creamy as an Italian Bakery.
I thought since we are on the subject of Pastry Cream I would like to share with you my list on how to make the Perfect Pastry Cream.
- Use only egg yolks.
- Always stir.
- Mix dry ingredients before turning on the heat.
- Heat the (liquids) milk and cream (if using cream) until hot but do not boil, (unless you are making my other Pastry Cream without cream).
- Make sure you have 15-20 minutes of non interrupted stirring time, don’t stop stirring!
- Immediately place thickened cream in a clean bowl, cover with plastic wrap, make sure it touches the Pastry Cream.
- Let Pastry Cream cool to room temperature and then refrigerate.
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?
Coffee Pastry Cream
Ingredients
- 1/4 cup + 2 tablespoons milk 90 ml
- 1/4 cup + 2 tablespoons cream whole/whipping 90 ml
- 2 egg yolks
- 3 1/2 tablespoons strong coffee 50 grams
- 1 1/2 tablespoons flour 13 grams
- 1/4 cup sugar 56.25 grams
Instructions
- Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
- In a medium pot add egg yolks and sugar whisk to combine, whisk in flour, place over low heat add warm milk mixture and continue whisking (don't stop until very thick). Pour into a clean bowl cover with plastic wrap and let cool to room temperature and refrigerate for at least 2 hours. Enjoy!
Nutrition
Kaye Bullock-Kingham says
Hi! I was wondering if you have a pumpkin pastry cream recipe?
Kaye
Rosemary says
Hi Kaye, as a matter of fact, I just posted a recipe today. Hope you like it. 🙂
Oppa says
Hi, planning to came this…but had a doubt.
Isnt the coffee powder amount too much?
I
Rosemary says
Hi Oppa it’s not coffee powder it’s coffee liquid. And no the amount is just right. 🙂
Oopa says
Oh,,thanks so much. Just assumed as it was in grams it was instant coffee powder. Will definitely try.
Nancy says
What is an alternative for coffee. I cannot stand the smell.
Thank you
Rosemary says
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/:)
Sigi Cayel says
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!
Rosemary says
Hi Sigi, great idea, I love hazelnut coffee. Thanks so much, glad you like it. Take care.