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Classic Base Pastry Cream

The classic pastry cream is one of the fundamental bases of professional pastry. However, when working with advance productions, freezing, or prolonged conservation, maintaining its original texture can become a real technical challenge. Our pastry cream base recipe has been specifically developed to meet these demands.

A pastry cream designed for freezing

Unlike traditional formulations, this pastry cream is optimized to withstand freezing and thawing processes without losing quality. After thawing, it retains its original structure, avoiding common problems such as:
• Syneresis (water release)
• Loss of viscosity.
• Granular or broken textures.

This makes it an ideal solution for artisan workshops, professional pastry shops, and industrial productions that require planning and standardization.

Gelcrem Hot: professional performance with a clean label

The key to this formulation is Gelcrem Hot, a functional native starch that offers professional performance and a clean label.
Thanks to its advanced technical behavior, it allows obtaining:
• Maximum shine.
• Neutral flavor, which respects the aromatic profile of each recipe.
• Smooth, silky, and homogeneous texture, even after thawing.

Unlike conventional native starches, Gelcrem Hot is designed to withstand thermal stress and preservation processes, maintaining a professional finish without compromising labeling.

Our recommendation as experts

For professionals who already have their own pastry cream recipe but want to optimize its behavior against freezing, we recommend completely replacing the corn starch or the traditional poudre à crème with Gelcrem Hot.

Recommended dosage:
• 30 g per liter of milk for a balanced and versatile texture.
• Up to 40 g per liter of milk if a firmer and more consistent texture is desired.

This substitution improves the stability, shine, and regularity of the final product, especially in preparations that require prolonged storage or subsequent regeneration.

Recommended applications

This pastry cream base is ideal for:
• Fillings for pastries and cakes.
• Cakes and entremets.
• Frozen or semi-frozen products.
• Preparations that require prolonged conservation without compromising quality.

Classic Base Pastry Cream

Ingredients

Classic Base Pastry Cream
- 800g -
  Whole milk
- 200g -
  35% fat cream
- 200g -
  Egg yolk
- 200g -
  Sugar
- 55g - Gelcrem Hot
- 100g -
  82% Fat Butter

Prepared by

Classic Base Pastry Cream
1. Initial Infusion: • Stir the milk and the cream together in a saucepan. • Heat until it reaches 80 °C.
2. Blanching • In a bowl, mix the egg yolks with the sugar and the Gelcrem Hot until uniform.
3. Tempering • Pour ¼ of the hot milk and cream onto the egg yolk mixture, beating constantly. • Add the rest of the hot liquid and mix well.
4. Cooking • Cook on a low heat, stirring continually with a whisk until it reaches boiling point. • Remove from the heat and add the cold butter in small cubes. • Emulsify with a food mixer until it is fully integrated.
5. Cooling • Pour into a wide-mouthed bowl, cover with clingfilm so that it is in direct contact with the surface and cool quickly to 4 °C
Vanilla Pastry Cream
1. If a vanilla-flavored pastry cream is desired, simply infuse the milk with vanilla before preparation. Vanilla pods: 3 a 6 g per litre of milk. It is recommended to infuse in hot milk for 20 minutes. Vanilla extract: 20 g per litre of milk. Vanilla paste: 5 to 10 g per litre of milk. This process ensures an intense, balanced flavour, maintaining the recipe’s intrinsic texture and shine.