Fill your tarts, éclairs, and cream puffs with this quick and easy pastry cream.
. Lomas’s recipe calls for just four ingredients: cream cheese, heavy cream, powdered sugar, and vanilla extract. These ingredients may not scream “crème patissiere,” but when beaten together the result is pleasantly similar to the pastry cream you’d make on the stove. There’s no hand-whisking or finicky tempering involved, and the ingredients don’t even have to come to room temperature.
“I was just trying to re-create the filling for this recipe,” Lomas tells me. “I realized it’s really spreadable and actually a super easy, super stable substitute for pastry cream.” She recommends using it as a filling for a tart or crêpe cake. “There are really so many possibilities,” she says. It still might be worth making pastry cream the traditional way if you’re taking the time to bake and assemble an elaborate dessert that would benefit from the silky texture and sturdiness of a cooked custard. For many chefs crème patissiere is used as a base for desserts because of its stability: Cooking cornstarch and egg yolks together gelatinizes the starches in the cream, creating a sturdy product that will stay thick and luscious even after it’s been piped into pastries and cakes.
Cheater’s pastry cream, though, is handy for bakers who simply do not have the time, patience, or desire to make crème patissiere on the stove. If you’ve spent all afternoon making a
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