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.
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
Ky says
Made this today. Taste great! Thank you so much for sharing this!
Rosemary says
Thanks Ky, glad you liked it. Have a great weekend.
Kaye says
Oh my gosh, this was so easy to make and sooo delicious! I used it as a filling for croissants dusted with a little powdered sugar and also dipped one end in chocolate.(I usually pay $36 for 2 of these same croissants so you have saved me lots). Thanks for the recipe and I feel much more confident to try different things.
Rosemary says
Hi Kaye, thanks, glad you enjoyed it. Wow, that price is outrageous. Good for you, the more you try the more confident you will become. Have a great weekend.
Ugne says
It’s pure heaven. 😍 Going to fill my ecclairs with it. Also much appreciated that you put ingredient measurements in grams and milliliters, being a European, baking with cups and teaspoons is a pain. 😂
Rosemary says
Hi Ugne, Thanks so much, so glad you like it. And yes to tell the truth metric measurements are much easier! Happy New Year.
Jillian says
What kind of cream is used in the recipe? Could it be made with all milk? Also, can vanilla be added?
Rosemary says
Hi Jillian, it should be whole or whipping cream (30% or more fat content). I have never made it with all milk so I wouldn’t advise it. You could add vanilla, add it when add the flour. Hope that helps.
Crystl Frost McCall says
Ok so how well does this bake into a pastry does it cook up or runny when in the oven? Also could a person add alittle almond paste to it to give it a thicker consistency
Rosemary says
Hi Crystl I bake the regular pastry cream in the Pasticiotti and it does not turn runny at all. Instead of adding almond paste maybe you could remove a tablespoon of milk and cream or remove 1 1/2 tablespoons of coffee. Hope that helps.
Crystl Frost McCall says
Yes thank you! I’m trying it today for our biz it’s a coffee bakery and this will be my first coffee flavored pastry. Should I let the mixture cool before putting it in the pastry to bake or could I skip that and add to it.
Rosemary says
Hi Crystl you should definitely let it cool and thicken in the fridge for a couple of hours before using. Hope that helps.
Nish says
How long can I keep this in the fridge?
Rosemary says
Hi Nish, it will last 2-3 days in the fridge. Hope that helps.
Rose says
How much of the 1 cup of coffee pastry cream constitutes a serving…685 calories per serving seems high unless each serving is the entire cup.
Rosemary says
Hi Rose, the amount of calories is for the whole cup, so you would just divide it by how many servings you are using it for. Hope that helps.
Lori says
The coffee in the recipe…is it ground coffee or brewed coffee?
Rosemary says
Hi Lori it’s strong brewed coffee. Hope that helps. 🙂
Karen says
Sounds delicious and perfect to creat a tiramisu flavor!
Rosemary says
Thanks Karen sounds good to me! Have a great weekend.
Lucy says
Oh my gosh, I was literally just looking up recipes for Boston cream pie this morning. This coffee pastry cream would be amazing in the middle! Definitely going to try this soon!
Rosemary says
Hi Lucy, thanks, and wow that would be a great dessert.
Kristen @A Mind Full MOm says
Oh the options are endless as to what to do with this coffee cream. I love it!
Rosemary says
Hi Kristen, haha thanks so many pasta dishes.
Nikki from Tikkido says
Holy cow, this sounds AMAZING. I love real pastry cream, and I love coffee flavored things. You’re a genius.
Rosemary says
Hi Nikki, haha thanks, it’s really quite delicate and tasted amazing. (if I do say so myself 🙂 )
Lauren says
I’ve never heard of coffee pastry cream before! I love pastries, though, so I’d be willing to try this! (I am actually not a huge coffee fan, but actually enjoy a coffee flavor when it’s used to flavor desserts, etc.) It’s been fun participating in this blog hop with you!
Rosemary says
Hi Lauren, thanks and yes it has been fun, hope you try the cream.