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Velvety Espresso Pastry Cream for Tarts, Profiteroles & More Recipe

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This Velvety Espresso Pastry Cream is a rich and smooth filling perfect for tarts, profiteroles, and other delicate pastries. Infused with espresso powder for a subtle coffee flavor, it combines creamy half and half with a custard base thickened by cornstarch, then enriched with butter and vanilla bean paste. The cream is cooked gently on the stovetop to achieve a luscious texture that sets beautifully when chilled.

  • Total Time: 3 hours 15 minutes
  • Yield: 2 servings (approximately 1 1/2 cups)

Ingredients

Liquid Base

  • 12 oz (1 1/2 Cups) Half and Half
  • 1 1/2 to 3 Teaspoons Espresso Powder or Instant Coffee Granules

Custard Mixture

  • 3 Large Egg Yolks
  • 2.5 Tablespoons Cornstarch
  • 75 Grams (scant 1/3 Cup) Granulated Sugar
  • Pinch of Salt

Flavoring and Enrichment

  • 1 Teaspoon Vanilla Bean Paste
  • 2 Tablespoons Unsalted Butter, cold and cubed

Instructions

  1. Warm the Liquid Base: In a medium saucepan over low to medium heat, combine the half and half with the espresso powder. Heat gently for a couple of minutes to warm the mixture; do not let it boil as this can affect the texture and flavor.
  2. Prepare the Custard Mixture: While the liquid warms, whisk together the egg yolks, cornstarch, salt, and sugar in a medium bowl. Whisk vigorously for about two minutes until the mixture lightens significantly in color and becomes smooth and slightly frothy.
  3. Temper the Eggs: Slowly add a small amount of the warmed half and half mixture to the egg yolk mixture, whisking constantly to gently raise the temperature and prevent curdling. Then gradually add the rest of the warm cream, continuing to whisk until fully combined.
  4. Cook the Pastry Cream: Pour the combined mixture back into the saucepan. Cook over low to medium heat, stirring constantly with a whisk. Continue cooking until the mixture thickens notably and starts to form bubbles on the surface, resembling a gentle ‘burp’—this indicates the pastry cream is ready.
  5. Finish and Chill: Remove the saucepan from heat immediately. Add the cold, cubed butter and vanilla bean paste and whisk vigorously until fully incorporated and the cream is smooth and shiny. Transfer the pastry cream to an airtight container. Place plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least three hours or up to three days before serving. Whisk again before use to restore smoothness.

Notes

  • The espresso powder amount can be adjusted depending on how strong you want the coffee flavor.
  • Be careful not to boil the half and half or the pastry cream to avoid curdling or grainy texture.
  • Tempering the egg yolks is crucial to prevent scrambling.
  • Cold butter added at the end enriches the cream and adds silkiness.
  • Plastic wrap directly on the cream surface prevents a skin from forming during chilling.
  • This cream can be made up to three days in advance and stored refrigerated.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipeteach.com/velvety-espresso-pastry-cream-for-tarts-profiteroles-and-more-recipe/