Tag Archives: pastry cream

What is pastry cream?

Vanilla Bean Pastry Cream

Pastry cream, or crème patissière, is a staple that every baker should know how to make. Pastry cream is a thick custard that can be used as a filling for any number of cakes, tarts or pastries. It is made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavoring. Vanilla is the most popular flavor for pastry cream, but the ... Read More »

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie, despite its name, is not a pie at all. Boston Cream Pie is a layer cake that is filled with pastry cream and topped of with an indulgent chocolate glaze. The dessert is said to have been created at Boston’s Parker House Hotel in 1856, and it has been popular ever since – even becoming the official dessert of the state of ... Read More »

Boston Cream Whoopie Pies

Mini Boston Cream Pie, up close

Boston cream pie is an unusual type of layer cake, made with two rounds of sponge cake that are filled with pastry cream and topped with a glaze of chocolate ganache. It is basically like a giant custard sandwich, and quite unlike most layer cakes. I thought it would translate very well into a whoopie pie format, making a miniature version of a Boston cream ... Read More »

Low Fat Vanilla Pastry Cream and Mini Eclairs

Mini Eclairs with Lower Fat Pastry Cream

Pasty cream, or creme patissiere, is one of the staples of a pastry chef. It is basically a thinner, sometime richer type of custard. It is most often used to fill things like donuts and eclairs, but it can be used as the base for a fruit tart or many other desserts. Another great use for it is in pain au raisin. The key thing ... Read More »

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