This Coffee Pastry Cream recipe is a delightful blend of rich coffee flavor and creamy texture, perfect for filling pastries, cakes, or even mixing into mousses. The process is straightforward, and the result is a smooth, glossy cream with a hint of vanilla. Whether you're a coffee lover or just looking for a unique dessert filling, this recipe is sure to impress.
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Ingredients
Milk500mL
egg yolks Egg yolks4
Sugar120g
Cornflour40g
Butter40g
Instant coffee powder10g
Vanilla essence1tsp
Salt1pinch
Nutrition (per serving)
Calories
180.9kcal (9.05%)
Protein
3.1g (6.24%)
Carbs
22.5g (8.17%)
Sugars
20.1g (40.16%)
Healthy Fat
2.5g
Unhealthy Fat
5.7g
% Daily Value based on a 2000 calorie diet
How to make Coffee Pastry Cream
Infuse the milk
- Step 1
Take 500 ml milk in a saucepan. Add instant coffee powder and mix well. Heat on medium flame until hot, but do not boil. Switch off the heat and keep aside.
Prepare egg mixture
- Step 1
In a bowl, whisk egg yolks and sugar until pale and slightly thick. Add cornflour and a pinch of salt. Whisk until smooth and lump-free.
Tempering
- Step 1
Slowly pour the hot coffee milk into the egg mixture while whisking continuously to prevent curdling.
Cook the cream
- Step 1
Pour the mixture back into the saucepan. Cook on low–medium flame, whisking constantly. It will start thickening in 2–3 minutes. Cook until it reaches a custard-like consistency that is smooth and glossy. Do not stop whisking to avoid lumps.
Finish
- Step 1
Switch off the flame. Add butter and vanilla essence. Mix well until shiny and smooth.
Cooling
- Step 1
Transfer the cream to a bowl. Cover with cling wrap touching the surface to prevent a skin from forming. Cool completely before use.
Nutrition (per serving)
Nutrition (per serving)
Calories
180.9kcal (9.05%)
Protein
3.1g (6.24%)
Carbs
22.5g (8.17%)
Sugars
20.1g (40.16%)
Healthy Fat
2.5g
Unhealthy Fat
5.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not boil the milk while infusing the coffee, as it can alter the flavor.
Whisk continuously while cooking the cream to avoid lumps and ensure a smooth texture.
Adjust the cornflour quantity based on the desired consistency of the cream.
Cover the cream with cling wrap touching the surface to prevent a skin from forming during cooling.
FAQS
Can I use espresso instead of instant coffee powder?
Yes, you can use 20 ml of strong espresso instead of instant coffee powder for a richer coffee flavor.
How do I prevent lumps in the cream?
Whisk continuously while cooking the cream and ensure the egg mixture is smooth before tempering.
Can I make this cream ahead of time?
Yes, you can prepare the cream ahead of time. Store it in the refrigerator with cling wrap touching the surface to prevent a skin from forming.
What consistency should I aim for?
For pastry and cake filling, use 40 g of cornflour. For lighter cream suitable for mousse mixing, use 30 g. For piping-stable cream, use 50 g.
Can I use this cream for other desserts?
Yes, this cream is versatile and can be used as a filling for pastries, cakes, or mixed into mousses.
Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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North Terrace, Adelaide, South Australia, 5000
Australia