Simple Raspberry Pastry Cream
Get ready to add a burst of berry flavor to your baking repertoire with our raspberry pastry cream, a versatile and delectable treat for any dessert enthusiast
Recipe At a Glance
This raspberry pastry cream is incredibly simple to make. Start by preparing a Polish-style raspberry pudding with a bit less milk. Then, transform it into a luscious pastry cream by creaming the butter and gradually mixing in the pudding.
Both fresh and frozen raspberries work perfectly, making this a great recipe for any season.
This cream is fantastic for filling cream puffs and eclairs, but it’s also perfect for layering in cakes, topping pies, and much more.
If it’s your first time making this raspberry pastry cream, make sure to read the ingredients notes, step-by-step instructions, and tips. If you’re experienced, feel free to go straight to the recipe card.
Ingredients Notes and Substitutes
- Milk. Whole fat works best.
- Starch. Use either 4 tablespoons of cornstarch or 2 tablespoons of potato starch for thickening.
- Sugar. Regular white sugar is fine, but feel free to use whatever sweetener you like.
- Raspberries. Use either fresh or frozen. If opting for raspberry puree, reduce the quantity by one-third and adjust to taste.
- Lemon juice. It’s optional, but it really helps bring out that raspberry flavor.
- Unsalted Butter.
- Egg yolks.
How to Make Raspberry Pastry Cream
- Pudding Prep. Reserve one-third of the milk. Pour the rest into a pot with sugar, egg yolks, and lemon juice, and stir well. Add the raspberries, mix again, and heat until near boiling, stirring often. Then simmer for 2 to 3 minutes until the raspberries break down.
Add the ingredients to the pot
Heat and stir
Simmer until raspberries soften
- Blend and Strain. Remove from heat, blend with an immersion blender, and strain through a fine mesh sieve. Rinse the pot to remove seeds and raspberry bits, then return the strained mixture to it and heat until almost boiling.
Pour blended mixture into the sieve
Strain out raspberry bits
- Prepare Starch Slurry. Mix the reserved milk with starch in a separate bowl until smooth.
- Cook the Pudding. As the milk mixture nears a boil, stir in the starch slurry. Continue stirring on low heat until it thickens. Then turn off the heat.
- Chill. Cover the pudding’s surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, about 60 to 90 minutes.
- Prep the Butter. Cube the butter and bring it to room temperature, so it’s ready when the pudding is.
- Make Pastry Cream. Whip the room-temperature butter, starting slow and increasing to high speed until aerated. Gradually mix in the cooled pudding, one tablespoon at a time, until well incorporated and creamy.
- Taste Test. Adjust the sweetness with powdered sugar if needed.
- Refrigerate. Chill the cream for at least an hour before using, allowing it to thicken and set.
Tips
- Starch Knowledge. Check out starch 101 to learn about thickening with starch.
- Faster Chilling. Spread the pudding on a large plate or in a bowl to cool quicker.
- Temperature Control. Ensure both pudding and butter are at room temperature to avoid melting the butter.
- Scrape Well. Use a silicone spatula to mix everything thoroughly when mixing the cream with the butter.
- Advance Preparation. The pastry cream holds its shape for 3 to 4 days, so it can be made ahead of time.
Usage
Ideas for using raspberry pastry cream:
- Layered Desserts: Great in parfaits or trifles, layered with fruits, cake, or cookies.
- Stuffed Pastries: Delicious in croissants, Danish pastries, or sweet rolls, and especially tasty in cream puffs and eclairs.
- Cake Filling and Frosting: Perfect for sponge cakes, cupcakes, or as frosting for cupcakes or naked cakes.
Storage
Once prepared, you can store this pastry cream in the fridge for 3 to 4 days. Make sure the container is sealed tightly so that it doesn’t absorb any smells.
As mentioned earlier, the pastry cream keeps its shape well for the time you store it, so you can prepare it in advance if needed.
Raspberry Pastry Cream
Get ready to add a burst of berry flavor to your baking repertoire with our raspberry pastry cream, a versatile and delectable treat for any dessert enthusiast
Print Recipe
Pin Recipe
Equipment
- Hand mixer
- immersion blender
Ingredients
- 1 cup milk ~240 ml
- 2 egg yolks
- 4 tablespoons cornstarch or 2 tablespoons potato starch
- 3 tablespoons sugar
- 7 tbsp unsalted butter 3.5 oz or ~100 g
- 7 oz raspberries fresh or frozen (~200g)
Instructions
- Pudding Prep. Reserve one-third of the milk. Pour the rest into a pot with sugar, egg yolks, and lemon juice, and stir well. Add the raspberries, mix again, and heat until near boiling, stirring often. Then simmer for 2 to 3 minutes until the raspberries break down.
- Blend and Strain. Remove from heat, blend with an immersion blender, and strain through a fine mesh sieve. Rinse the pot to remove seeds and raspberry bits, then return the strained mixture to it and heat until almost boiling.
- Prepare Starch Slurry. Mix the reserved milk with starch in a separate bowl until smooth.
- Cook the Pudding. As the milk mixture nears a boil, stir in the starch slurry. Continue stirring on low heat until it thickens. Then turn off the heat.
- Chill. Cover the pudding's surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, about 60 to 90 minutes.
- Prep the Butter. Cube the butter and bring it to room temperature, so it's ready when the pudding is.
- Make Pastry Cream. Whip the room-temperature butter, starting slow and increasing to high speed until aerated. Gradually mix in the cooled pudding, one tablespoon at a time, until well incorporated and creamy.
- Taste Test. Adjust the sweetness with powdered sugar if needed.
- Refrigerate. Chill the cream for at least an hour before using, allowing it to thicken and set.
Servings: 20 oz of pastry cream
