Dairy Product / Dessert Filling | Vegetarian

Pastry Cream

Bos taurus (Milk), Gallus gallus domesticus (Eggs), Zea mays (Cornstarch) Allergens: Milk, Eggs
Pastry Cream

Sourcing & Taxonomy

  • Family Poaceae (Corn), Rosaceae (Vanilla - if used)
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Milk, Eggs, Sugar, Starch

The Forktionary Angle

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Definition

A thick, rich custard made from milk, sugar, egg yolks, and a thickening agent, used as a filling for pastries and desserts.

Sensory Profile

TasteSweet, Rich, Vanilla (if flavored)
TextureThick, Smooth, Creamy, Viscous
AromaMilky, Sweet, Vanilla
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g (1/4 cup)
Calories170 kcal
Total Fat9 g
Saturated Fat5 g
Trans Fat0 g
Cholesterol110 mg
Protein3.5 g
Total Carbohydrate18 g
Dietary Fiber0 g
Total Sugars15 g
Calcium90 mg
Iron0.4 mg
Potassium110 mg

Chef’s Secret

To prevent skin forming, press plastic wrap directly onto the surface of hot pastry cream before chilling, creating an airtight seal.

Substitutions

Best Match

Vanilla Pudding

1:1

Similar texture and sweetness, but typically less rich and complex in flavor.

Custard (e.g., Créme Anglaise, thickened)

1:1

Very similar base, often just needs more starch or longer cooking for thickness.

Whipped Cream (sweetened)

1:1

Lighter texture, less rich, dairy-free versions available. Good for lighter fillings.

Greek Yogurt (sweetened & thickened)

1:1

Tangier, healthier option. May need cornstarch for similar thickness.

Buying Guide

Homemade is best. If buying pre-made, check for natural ingredients and refrigerate promptly.

Flavor Pairings

Puff Pastry Eclairs Tarts Fruit Chocolate Coffee Brioche.