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Can You Freeze Pastry Cream: How To Make And Store

Pastry cream is a versatile, delicious component often used in desserts like éclairs or fruit tarts. You may wonder, can you freeze pastry cream?

a dollop of pastry cream

Pastry creme is a French pastry and can also be called creme patissiere, or the more traditional spelling is crème pâtissière.

It’s made from a mixture of milk or cream, sugar, egg yolks, and often a thickening agent like flour or cornstarch.

Chances are you may have some leftover pastry cream from your latest dessert creation, and you might wonder if you can freeze it for future use.

The good news is you can freeze pastry cream, but the results will vary depending on the ingredients used.

The main difference is that if your pastry cream is made with regular flour, it tends to freeze and thaw quite well.

However, if your recipe calls for little cornstarch, the freezing process may not be as successful, as it could ruin the texture upon thawing.

When freezing and thawing pastry cream, an important component is to maintain the best possible taste and texture.

Be on the lookout for mold or growths on the surface of the cream, which indicates that it has gone bad.

Allowing the pastry cream to thaw slowly is recommended to keep its consistency mostly unaffected, whereas quickly thawing it may result in a watery and lumpy texture.

Can You Freeze Pastry Cream?

pastry cream in a white bowl

Yes, you can freeze pastry cream. However, its creamy texture and consistency may change slightly after being frozen and thawed. 

The impact on taste will depend on how long it is frozen and the quality of the freezer. 

The method you used to prepare the pastry cream will also play a role in its ability to freeze well.

To freeze pastry cream, you should consider the following:

  • It is a good idea to avoid freezing pastry cream made with cornstarch, as this ingredient does not freeze well and can ruin the texture upon thawing. Instead, choose a recipe that uses regular flour, which freezes and thaws better.
  • The best way to help maintain the texture, is to allow the pastry cream to thaw slowly. Rapid thawing may cause the cream to become watery and lumpy. A good approach is to transfer the frozen pastry cream from the freezer to the refrigerator, and let it thaw there for several hours or overnight.

Here are some steps to freeze pastry cream:

  1. Allow the pastry cream to cool completely.
  2. Place the cream into an airtight plastic container or a freezer-safe bag, leaving some room for expansion as it freezes.
  3. Seal the container or bag tightly, removing as much air as possible.
  4. Label the container or bag with the date and contents.
  5. Place the package in the coldest part of your freezer.

Remember that the quality of your freezer and the length of time you freeze the pastry cream will impact its taste and texture after thawing. 

It is generally not recommended to store frozen pastry cream for more than a month to maintain the best quality.

Factors to Consider Before Freezing

close up of pastry cream in a bowl

Texture and Consistency

Before you decide to freeze your pastry cream, it is essential to consider the potential changes in texture and consistency. 

Freezing may cause the cream to become slightly watery and lumpy, especially if it is thawed quickly.

To minimize these changes, try thawing the cream slowly in the refrigerator. 

Additionally, giving the pastry cream a good stir once it’s thawed can help get rid of any lumps.

Flavor

When freezing pastry cream, the impact on the flavor will depend on the duration it is stored in the freezer and the quality of your freezer. 

While the taste may be mostly unaffected, it’s important to note that longer storage times and lower quality freezers could potentially impact the flavor profile of your pastry cream.

Recipe Variation

The ingredients used in your particular pastry cream recipe may also affect how well it freezes and thaws. For instance:

  • If your pastry cream is made with regular flour, it should freeze and thaw quite well.
  • However, if it uses cornstarch, the freezing and thawing process may alter the texture of the cream negatively.

Pay attention to the specific ingredients in your recipe to determine how well your pastry cream may freeze.

Freezing pastry cream is possible, but consider the potential changes to its texture, consistency, and flavor. 

Select your recipe carefully and follow the recommended instructions for freezing and thawing to achieve the best results.

Proper Freezing Techniques

pastry cream in the middle of a dessert

To ensure that your pastry cream retains its taste and texture after freezing, follow these favorite ways people like to use for proper freezing techniques.

Airtight Containers

Using airtight containers is an excellent method for preserving the quality of your pastry cream. 

First, let the cream come to room temperature before transferring it into the container. 

This step is crucial to avoid condensation issues, which can ruin the texture. Once the cream has cooled down:

  1. Scoop the pastry cream into a clean airtight container with a tight-fitting lid.
  2. Close the container securely, ensuring there’s minimal air exposure.
  3. Label the container with the current date and place it in the freezer.

Plastic Wrap

When freezing individual cream pastries, it’s best to use a piece of plastic wrap, plastic film, or cling film to protect them from air exposure:

  1. Allow the pastries to cool completely at room temperature.
  2. Wrap each pastry tightly in plastic wrap, making sure there’s no air exposure.
  3. If desired, you can add an extra layer of protection by wrapping the pastries with aluminum foil after they have been wrapped in plastic wrap.

Freezer-Safe Bags

Freezer-safe bags offer another option for storing your pastry cream or cream pastries while keeping them fresh:

  1. Cool the pastry cream or pastries at room temperature.
  2. Using a spoon or piping bag, transfer the pastry cream into the freezer-safe bag.
  3. Press the bag gently to squeeze out any excess air.
  4. Seal the bag tightly, and make sure all edges are closed securely.
  5. Label the bag with the current date before placing it in the freezer.

By employing these methods, you can keep your pastry cream or cream pastries fresh and enjoy them later without compromising their quality.

pastry cream in a bowl

Frozen pastry cream can be a versatile ingredient in many delicious dessert recipes. They are used as the base of many desserts.

In this section, we will discuss a base recipe or original recipe for pastry creams.

As well as, a few popular uses for frozen pastry cream, including tarts and pies, cakes and eclairs, and crepes and pancakes.

Base Recipe for Pastry Cream

Simple ingredients and basic ingredients for pastry cream:

  • Dairy products
    • Whole eggs (egg whites, egg mixture and egg yolk mixture)
    • Fresh milk (whole milk, coconut milk, hot milk and warm milk)
    • Unsalted butter
  • Sugar 
  • Regular flour, cornstarch, or potato starch
  • Vanilla bean paste or vanilla pod
  • Water (cold water and warm water)
  • Salt

Steps and cooking process to make the pastry cream:

  1. The first step is to mix the vanilla bean paste with your choice of milk into a medium saucepan over medium heat
  2. While the milk is heating, place the sugar, egg yolks, regular flour, and salt in a bowl and whisk until the mixture is smooth
  3. When the milk starts to simmer or almost comes to a boil, remove it from the direct heat and slowly pour approximately half of the hot milk into the egg mixture. As you pour, you should be whisking the mixture constantly until the eggs have been tempered. Once this happens, add the egg mixture back into the remaining hot milk in the saucepan
  4. Heat the now custard base, over medium heat, and make sure to whisk constantly until the cream mixture starts to thicken. Bubbling will start to occur as the custard comes to a boil
  5. Lower the temperature of the heat and remove the pan as you add the unsalted butter into the custard, until it’s completely mixed together
  6. Pour the custard into a bowl and cover the surface with plastic wrap
  7. Let the custard cool down to room temperature and then place it in the refrigerator for a long time, approximately a few hours until it is chilled completely
  8. The custard can now be used as a pastry cream, just make sure to whisk it so that the consistency is smooth

Tarts and Pies

Frozen pastry cream works well in tarts and pies. 

When making fruit tarts, you can layer the thawed pastry cream on the bottom of the tart shell, then top it with your choice of fresh fruits or fruit puree

For pies, you can use the thawed pastry cream as a delicious custard and creamy custard filling, such as in banana cream pies, coconut cream pies, or a Boston cream pie.

The custard can have a vanilla pudding-like consistency.

Just remember to let the pastry cream thaw slowly in the refrigerator to maintain its texture and consistency.

Cakes and Eclairs

a bowl full of yellow pastry cream

Pastry cream makes delicious cake fillings and eclair fillings as well. 

If you’re making layer cakes, spread a layer of thawed pastry cream between the cake layers for a rich and creamy treat. 

Alternatively, you can use a piping bag to create perfect filling for the eclairs or cream puffs with the thawed pastry cream. 

Ensure the cream is fully thawed and stirred to eliminate any lumps before piping it into the pastry shells.

Choux buns or choux pastry are also similar commonly made pastries that use custard fillings for the dessert.

Crepes and Pancakes

Frozen pastry cream can be used to elevate your breakfast or brunch dishes, such as crepes and pancakes. 

Spread a layer of thawed pastry cream onto a crepe, then roll or fold it before serving. 

You can also top your pancakes with a dollop of thawed pastry cream, then drizzle syrup, vanilla sauce, or add fresh fruit to complete this delightful breakfast dish.

In summary, incorporating thawed pastry cream into tarts, cakes, eclairs, pies, crepes, and pancakes can add creamy, sweet notes to your desserts and breakfast dishes. 

Just ensure the pastry cream is properly thawed and stirred to obtain the ideal texture and consistency for your culinary creations.

Additional toppings that you can add to these pastries include ice cream, whipped cream, small pieces of chocolate chips and a fruity/sour flavor with lemon zest.

How to Thaw and Restore Pastry Cream

spoonfuls of pastry cream

Refrigerating

To thaw your pastry cream, transfer it from the freezer to the refrigerator, and let it thaw slowly overnight. 

This gentle thawing process helps prevent the cream from separating or becoming grainy.

Whipping and Stirring

After the pastry cream has thawed completely, transfer it to a bowl. It may have separated during freezing, but don’t worry. 

Take a whisk and whip the cream until it reconstitutes and regains its former thickness. Give it a good stir to smooth out any lumps, ensuring a creamy and smooth texture.

Adding Ingredients

In some cases, you may want to improve the texture or taste of the thawed pastry cream. 

Consider adding a little more milk or cream, as well as some sugar or a few drops of vanilla extract. 

This not only helps restore the consistency but also gives the pastry cream a delicious flavor.

Remember:

  • Thaw pastry cream in the fridge overnight
  • Use a whisk to combine and smooth out the cream
  • Consider adding ingredients to enhance flavor and consistency

By following these steps, you can successfully thaw and restore pastry cream, making it ready for your favorite baking recipes.

Alternative Solutions

ingredients for pastry cream

Use Fresh Pastry Cream

If you’re concerned about freezing pastry cream and its potential impact on the texture and consistency, consider using fresh pastry cream instead. 

Preparing pastry cream close to the time when you’ll be using it ensures that you’ll maintain the quality and flavor of the cream.

Here are some tips for using fresh pastry cream:

  • Store it in the refrigerator for up to three days in an airtight container.
  • If you have leftover pastry cream, you can use it to fill other desserts, such as éclairs, cream puffs, or fruit tarts.
  • Additionally, fresh pastry cream is excellent for topping off pudding or mousse cups.

Some examples of the different types of pastry creams include

  • Heavy cream
  • Diplomat cream
  • Double cream
  • Rich pastry cream
  • Good pastry cream
  • Hot pastry cream
  • Mousseline cream
  • Creamy vanilla pastry cream
  • Silky pastry cream
  • Versatile cream
  • Smooth pastry cream
  • Chocolate pastry cream
  • Creme anglaise (crème anglaise).

Remember that planning ahead and minimizing the cream usage can reduce the chances of having leftover pastry cream that may need to be frozen.

Consider Different Fillings

If freezing pastry cream is not an ideal solution, you could explore substitutes that freeze better or have a longer shelf life. 

This way, you’ll have less to worry about when it comes to storing and overall quality. Here are some alternative fillings:

  1. Buttercream:
    • Easy to make and stores well in the fridge.
    • Can be frozen for up to 3 months without significant texture changes.
    • Suitable for a wide variety of baked goods.
  2. Fruit Tart:
    • Instead of using pastry cream, use a cream cheese or mascarpone base. These will remain stable when frozen and thawed.
    • Add a layer of fresh fruit on top of the cream base.
  3. Fruit Compote:
    • Fruit compotes store well in the fridge and can be frozen without altering the texture.
    • Use a fruit compote as a filling for pastries, tarts, or even pancakes.

By considering these alternative options for your pastry filling, you can store and enjoy your desserts without worrying about potential changes in texture and consistency.

Potential Issues and Solutions

man making pastry cream

Grainy or Separated Custard

When freezing and thawing pastry cream, one common issue you may encounter is a grainy or separated texture. 

This often occurs if the pastry cream is made with cornstarch, which does not freeze and thaw well. 

To avoid this problem, use regular flour as a thickening agent instead of cornstarch.

If you have already made the pastry cream and it becomes grainy after thawing, do not worry. You can try the following steps to fix the texture:

  1. Thaw the pastry cream slowly in the refrigerator instead of at room temperature or in the microwave. This will minimize the risk of separation.
  2. Gently whisk the thawed pastry cream to remove lumps and help to blend the separated ingredients back together.

These simple adjustments can help ensure a smoother, more consistent texture in your thawed pastry cream.

Loss of Flavor or Sweetness

Another potential issue with freezing pastry cream is the loss of flavor or sweetness over time.

The quality of the freezer and the duration of storage could impact the taste of the cream.

To minimize flavor deterioration, follow these tips:

  • Store the pastry cream in an airtight container. This helps to keep out odors from other frozen foods and preserve the original taste of the cream.
  • Label the container with the date it was frozen. Pastry cream can be safely stored in the freezer for up to three months.
  • Thaw the pastry cream slowly in the refrigerator, as quick thawing can lead to an undesirable change in taste.

By taking these precautions, you can maintain the flavor and sweetness of your pastry cream during storage and thawing.

Tips to Remember

piping pastry cream onto a plate

Pastry cream can indeed be frozen, although the process may impact its taste and texture. 

If you need advice or recipe ideas for pastries to bake, review a cookbook by one of the most well known pastry chefs, Bo Friberg.

He is an Executive Pastry Chef at the San Diego Culinary Institute, which is a pastry school that lets students use pastry kitchens.

To freeze your pastry cream, be sure to use a recipe without cornstarch, as pastry cream made with cornstarch does not freeze well. You could consider using regular flour instead.

When freezing pastry cream, tightly wrap it in plastic wrap to avoid air exposure, and then place it in a freezer bag. 

Make sure to seal the bag properly before storing it in the freezer. Your pastry cream can be frozen for up to two months.

Thawing the pastry cream should be done overnight in the refrigerator.

However, keep in mind that after thawing and reheating, the texture and taste may be somewhat altered. 

The cream could become less creamy and might have a slightly different flavor profile.

In summary:

  • Ensure the pastry cream is not made with cornstarch
  • Wrap tightly in plastic wrap and store in a freezer bag
  • Freeze for up to two months
  • Thaw overnight in the refrigerator

Remember that while freezing pastry cream is possible, the best final result would be to use the cream within the recommended maximum time frame of three days when it’s stored in an airtight container in the refrigerator.

This will help ensure consistency and flavor is still fresh.

Final Thoughts

When it comes to preserving pastry cream, freezing can be a viable option.

However, to ensure the best results, it is important to incorporate the right techniques.

Adding corn starch to the pastry cream helps stabilize it and maintain its consistency during the freezing process.

Additionally, straining the pastry cream through a fine mesh strainer before freezing helps remove any lumps or impurities, resulting in a smoother texture upon thawing.

By following these steps, one can successfully freeze pastry cream, allowing for its convenient use at a later time without compromising its taste or quality.

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