Pastry cream: all professional uses

Pastry cream is one of the most versatile ingredients used by professionals in the Horeca sector. From bakeries and pastry shops to restaurants and hotels, this product is essential for adding flavor, texture, and added value to pastries.

In this post we will see everything you need to know about pastry cream, what it is exactly, what its most notable features are, and what professionals use it for. Stay with us!

What is pastry cream?

Pastry cream, also known as custard, is a base preparation widely used in professional pastry making. In our case, it combines various ingredients such as water, pectin, thickeners, and flavorings.

The result is a smooth, creamy texture that serves as a base for countless pastries. In the professional world, however, ready-to-use or powdered pastry creams are often used to make kitchen work easier.

Characteristics of professional pastry cream

Professional baking creams must meet certain fundamental requirements to achieve the desired results. Let’s take a closer look at these aspects:

• Stability: To maintain the perfect texture, it should be kept in the refrigerator or in a refrigerated display case at a temperature between 4 and 6°C.
• Texture and consistency: The cream should be smooth, homogeneous and stable, not too liquid or excessively dense so that it can be filled, covered or decorated precisely and without losing its shape.
• Shear resistance: It should not separate or release water when portioned.
• Thermal versatility: It must withstand freezing and thawing processes without losing its main qualities.
• Stability in display case: It must maintain its freshness and texture for hours in refrigerated display cases, which is key for pastry shops and hotel buffets.
• Different applications: It can be used as is, and also flavored, mixed with cream, incorporated into mousses or combined with other ingredients.
• Profitability: Professional formats allow for better performance per kilo of product, reducing waste and ensuring an effective cost per serving.

Main uses of pastry cream in Horeca establishments

Let’s see how professionals use this cream in their creations:

1. Fillings for classic pastries and cakes

   Pastry cream is the soul of many pastry specialties, such as these:

   • Croissants and Napolitanas: provides a creamy filling that elevates the product to another level.
   • Berliners, pepitos and cañas: the quintessential filling, which guarantees juiciness and the perfect texture.
   • Millefeuille and puff pastries: Its consistency is key to creating defined and stable layers that withstand cutting.
   • Eclairs and profiteroles: The cream provides the soft, creamy filling that contrasts with the choux pastry.
   • Profiteroles and éclairs: They are filled using a pastry bag.
   • Fruit tarts: The base of these cakes is pastry cream and fruit.
   • Swiss roll: With a good pastry cream, the Swiss roll is perfectly rolled, without cracks.

2. Uses of cream in modern products

   • Verrines and small glasses: allows for very sophisticated presentations.
   • Spheres and filled chocolates: The cream is introduced using injection techniques.
   • Deconstructed desserts: Pastry cream is an essential component for these desserts.
   • For crepes, pancakes or quick desserts in restaurants.
   • In individual presentations and mini desserts ready for large volumes: In general, the cream combines perfectly with icings, candied or candied fruits, and chocolates.

3. Bases for more complex elaborations

   Professionals use pastry cream as a starting point to create other more elaborate products:

   • Diplomatic cream: It is mixed with whipped cream (2:1 ratio) for a lighter result.
   • Crema mousseline: It is enriched with softened butter for a more intense flavor and a silky texture.
   • Crema chiboust: This cream is lightened with Italian meringue and used in desserts such as Saint-Honoré.
   • Flavored creams: Infusions, liqueurs and spices are used to flavor them.

4. Base for cakes and display desserts

   Custard is the perfect base for creating eye-catching cakes. Here are some examples:

   • Fruit tarts: The cream acts as a protective layer that insulates the dough from the moisture of the fruit and allows for a crispy base.
   • Tatin or Saint Mark type tarts: It is an irreplaceable structural and flavor component.
   • Verrines and desserts in a glass: It allows you to create clean and visually attractive layers, combining it with crunchy textures or fruit coulis.

Specific applications of pastry cream by type of establishment

Hotels and buffets

• Dessert stations: stable creams are used for long periods of exposure.
• Mini pastry shop: Individual cream-filled portions are used for various events.
• Premium breakfasts: Differentiated filled pastries are often used to surprise customers.

Restaurants

• Desserts at the moment: Prepared cream bases are used for quick completion.
• Tasting menus: These menus include dessert components made with pastry cream.
• Gluten-free/vegan options: They are special adaptations that use pastry cream.

Professional tips for using pastry cream

Here are some tips to help you get the most out of your pastry cream in different applications:

Application techniques

• Working temperature: between 4 and 8°C for fillings and between 20 and 22°C for mixtures.
• Proper hydration: the proportions of water and powder according to the manufacturer must be respected.
• Necessary rest: a minimum of 30 minutes in the refrigerator before each use.
• Optimal conservation: Products containing pastry cream should be stored in airtight containers.

Choose ingredients of the highest quality

As we have seen, pastry cream is much more than just a filling; it’s the foundation for building memorable culinary experiences. Professionals know this, and that’s why they use it masterfully to create desserts that will delight their customers.

Lazaya Preserved Fruits has been offering the best preserved fruits to professionals in Horeca establishments for over 80 years, so they can develop their talent and produce the best products. You’ll find a wide catalog of candied fruit, fruit in syrup, jams, gels, and other top-quality ingredients for professionals. We invite you to explore our products and contact us to resolve any questions or clarify any issues. Shall we talk?