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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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.
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.
Slowly pour the hot coffee milk into the egg mixture while whisking continuously to prevent curdling.
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.
Switch off the flame. Add butter and vanilla essence. Mix well until shiny and smooth.
Transfer the cream to a bowl. Cover with cling wrap touching the surface to prevent a skin from forming. Cool completely before use.
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.
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.
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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