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Coffee Pastry Cream Recipe

User Rating 2 Star Rating (1 Review)

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This coffee pastry cream recipe is a perfect match with anything chocolate. For an unexpected gourmet twist, use it to offset sweet caramel drizzles on a simple vanilla torte.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 ¼ cups whole milk
  • 2 teaspoons instant espresso powder
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

Preparation:

In a small saucepan, warm the milk and instant espresso powder over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

This coffee pastry cream recipe makes approximately 2 cups flavored cream.

User Reviews

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 2 out of 5
Needs revision., Member julieruble

I think something's missing from this recipe -- as it is, it was bitter and globby. Often you end up folding in whipped cream at the end of a pastry cream recipe, and this one sorely needs it, plus a little more sweetness. With this in mind, I made it over and added an extra tablespoon of sugar, used instant coffee granules instead of instant espresso, and folded in a cup of whipped heavy cream at the end (stir in 1/3 of it first to lighten the coffee mixture, and then fold in the rest gently). Then it was perfect. If you want a coffee mousse, you can soften 1 teaspoon of gelatin over the initial milk in a pan, and then add the coffee granules and begin to heat, stirring it in well to dissolve. This will make the final mixture set up a bit like a mousse. I smooshed mine between chocolate cookies (as pictured).

6 out of 6 people found this helpful.

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