Baking & Pastry > Custards & Creams (Stovetop) > Pastry Cream (Crème Pâtissière) > Flavor Variations of Pastry Cream (Chocolate, Coffee)

Coffee Pastry Cream (Crème Pâtissière au Café)

A flavorful coffee pastry cream, infused with the rich aroma of coffee. This versatile cream can be used to fill pastries, cakes, and other desserts. Use espresso powder for the best and most concentrated coffee flavor.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 2 cups
Ingredients
  • 500 ml Whole Milk
  • 1 tsp Vanilla Extract
  • 4 Egg Yolks
  • 100 g Granulated Sugar
  • 40 g Cornstarch
  • 30 g Unsalted Butter
  • 2-3 tbsp Espresso Powder

Infuse the Milk

In a medium saucepan, combine the milk and espresso powder. Heat over medium heat, whisking until the espresso powder is dissolved. Bring to a simmer. You can also add the vanilla extract at this stage.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This creates the base for a smooth custard.

Add Cornstarch

Whisk in the cornstarch until fully incorporated and no lumps remain. Ensure the cornstarch is evenly distributed.

Temper the Egg Yolks

Slowly drizzle about one-third of the hot coffee-infused milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Take your time with this step.

Combine and Cook

Pour the tempered egg yolk mixture into the saucepan with the remaining hot coffee milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk vigorously for 1-2 minutes while it boils. The cream should be very thick.

Incorporate Butter

Remove the saucepan from the heat. Immediately add the cold butter. Whisk until the butter is completely melted and the pastry cream is smooth and glossy.

Chill the Pastry Cream

Pour the coffee pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the cream to fully chill and set.

Before Use

Before using, whisk the chilled pastry cream to loosen it and make it smooth. Adjust the sweetness by adding a touch of powdered sugar if needed. It's ready to use.

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FAQ

  • Can I use instant coffee instead of espresso powder?

    Espresso powder provides a more concentrated coffee flavor. If using instant coffee, use a good quality brand and dissolve it in a small amount of hot water before adding it to the milk. You may need to use more to achieve the desired coffee flavor.
  • Can I add coffee liqueur for extra flavor?

    Yes, you can add a tablespoon or two of coffee liqueur after the pastry cream is cooked and removed from the heat. Be mindful of the alcohol content.
  • How long does coffee pastry cream last?

    Stored properly in the refrigerator, coffee pastry cream will last for up to 3 days.