Pastry cream combines egg thickening with starch gelatinisation. The starch makes it more robust than crème anglaise and gives it the body required for filling pastry.
What matters technically
- Whisk starch thoroughly into the formula before cooking.
- Cook sufficiently for starch gelatinisation and the required viscosity.
- Cool rapidly and hygienically after cooking.
Common mistakes
- Undercooking the starch
- Allowing the base to scorch
- Leaving warm pastry cream at unsafe temperatures
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.