Cédric Grolet’s light pastry cream is a revisitation of the chef and pastry maestro, which he uses to create his fabulous tarts, which are very popular on social networks!
This cream is a departure from traditional pastry cream a fundamental classic in patisserie that you’ve already seen on the blog. The chef has enriched the recipe by adding several ingredients that make it silkier, creamier, lighter and holds together perfectly.
Although weighing may take a little time, the recipe is quick to prepare. You’ll be able to bake tarts as beautiful and tasty as those of chef Cédric Grolet, without having to stand in the long queue outside his Paris boutique.
I use crème pâtissière a lot in my pastries and I immediately wanted to try this one. Cédric Grolet uses it in his pies. It has a creamy texture and is really delicious.
It is perfect for filling pies, choux and eclairs, doughnuts, etc.
Table of Contents
What appeals about Cédric Grolet’s pastry cream :
Silky texture: a smooth, delicate feel in the mouth, with no lumps.
Lightness: Less dense than traditional pastry cream, it remains airy.
Creaminess: A creamy consistency that melts in the mouth.
Perfect consistency: Ideal for filling tarts without dripping.
Subtle, refined taste: Thanks to the additional ingredients chosen by Cédric Grolet, it has a more sophisticated taste, while retaining the essence of classic crème pâtissière.
These qualities make it ideal for enhancing your desserts and impressing your guests.
Precision on additional ingredients:
The ingredients that differ from those of classic pastry cream are :
Cocoa butter: Melt the cocoa butter before incorporating it into the hot cream off the heat, or use Mycryo butter powder to add directly. It makes the cream richer and also helps stabilize it, giving it a certain firmness while retaining its creaminess. It adds an extra flavor that’s not unpleasant.
Gelatin: Use sheet or powdered gelatin, depending on what you have. It is used to firm up the cream, enabling it to hold together well when used to fill pies or pastries. It retains its light texture.
Mascarpone: Before incorporating, loosen with a spoonful of crème pâtissière to smooth it and avoid lumps, then add to the rest. It adds richness to the cream and also helps firm it. It becomes creamier and velvety. The mascarpone helps to lighten the texture while adding body to the cream.
Heavy Cream: The chef adds a very small amount to the milk, so you can use only whole milk.
Preparation steps:
NB: For full details of ingredients, see the recipe card at the end of this article, which you can print out. Below are the instructions, which you can also view in images.
1. Mix the gelatin with the water and leave to swell in the fridge.
2. In a saucepan, add the milk, cream and split vanilla beans (or vanilla extract).
3. Strain the pan and heat without boiling.
4. Remove from heat and leave to infuse for 15 minutes. This step is not compulsory, but it will intensify the vanilla aroma.
5. In a bowl, whisk the egg yolks with the sugar to dissolve the sugar a little, without trying to whiten them.
6. Add the cornstarch and flour and mix until smooth.
7. Bring the milk to the boil and pour half of it over the egg-sugar mixture. Mix well, then pour back into the saucepan with the remaining milk.
8. Bring to a boil over medium heat and thicken, stirring constantly. Cook for 2 minutes from boiling.
9. Remove the pan from the heat and stir in the melted cocoa butter or Mycryo butter powder. Mix well until completely melted.
10. Add the gelatin and stir until completely melted, then add the butter in the same way.
11. Relax the mascarpone with a little of the crème pâtissière, then add to the remaining cream.
12. Mix well to obtain a light, silky texture, then transfer to a clean container.
13. Cover with plastic wrap directly on the surface and chill in the fridge until ready to use
Tip: To make it easy to spread on pies, don’t let it cool too long. If you wish to prepare it the day before or several hours ahead of time, whisk it well to smooth it out, or give it a quick blend with an immersion blender.
Other cream recipes
Whipped white chocolate ganache
Mascarpone whipped cream
Light Pastry Cream
INGREDIENTS
- 225 ml whole milk (7.6 fl oz)
- 25 ml heavy cream 30% fat (0.8 fl oz)
- 43 g egg yolks (1.5 oz)
- 24 g sugar (0.8 oz)
- 13 g cornstarch (0.5 oz)
- 13 g flour (0.5 oz)
- 24 g unsalted butter (0.8 oz)
- 24 g mascarpone (0.8 oz)
- 14 g cocoa butter (0.5 oz)
- 4 g powdered gelatin (0.14 oz) (If using sheet gelatin, the 26 g of water will not be needed)
- 26 g water (0.9 fl oz)
- 1 vanilla pod or 1 teaspoon vanilla extract
PREPARATION
- Mix the gelatin with the water and leave to swell in the fridge.
- In a saucepan, add the milk, cream and split vanilla beans (or vanilla extract).
- Strain the pan and heat without boiling.
- Remove from heat and leave to infuse for 15 minutes. This step is not compulsory, but it will intensify the vanilla aroma.
- In a bowl, whisk the egg yolks with the sugar to dissolve the sugar a little, without trying to whiten them.
- Add the cornstarch and flour and mix until smooth.
- Bring the milk to the boil and pour half of it over the egg-sugar mixture. Mix well, then pour back into the saucepan with the remaining milk.
- Bring to a boil over medium heat and thicken, stirring constantly. Cook for 2 minutes from boiling.
- Remove the pan from the heat and stir in the melted cocoa butter or Mycryo butter powder. Mix well until completely melted.
- Add the gelatin and stir until completely melted, then add the butter in the same way.
- Relax the mascarpone with a little of the crème pâtissière, then add to the remaining cream.
- Mix well to obtain a light, silky texture, then transfer to a clean container.
- Cover with plastic wrap directly on the surface and chill in the fridge until ready to use
Notes
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