Pastry Cream Variations

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Published 2008

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Pastry cream has many applications in the bakeshop, so it is important to master the basic technique. Pastry cream and its variations are used as fillings for cakes and pastries, as fillings for cream pies, and as puddings. With additional liquid, it can also be used as a custard sauce.

Cornstarch should be used as the thickening agent when the cream is to be used as a pie filling so the cut slices hold their shape. For other uses, either cornstarch or flour may be used. Remember that twice as much flour is needed to provide the same thickening power as cornstarch.

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Basic Syrups, Creams, and Sauces

Pastry Cream

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