How to Flavor Pastry Cream
It’s not so much about which flavorings to add. It’s when to add them.
Infuse at the Start
Think of this method like brewing tea. While warming your dairy on the stovetop, add ingredients like citrus zest, fresh ginger, herbs, or even a vanilla bean. The heat will bloom the flavors, allowing them to steep into your pastry cream. The longer it steeps, the more flavor you’ll get. Then fish out or strain the items before continuing with the recipe!
Flavor at the End
You can also add flavoring after your pastry cream is fully cooked. These are ingredients that lose their flavor when heated. Extracts, liqueurs, caramel, or chocolate make wonderful additions to stir in at the end. Added bonus? There’s no need to strain.
Incorporate Texture
If you’re looking for both flavor and added crunch, this is the way to go. Once your pastry cream is finished, stir in ingredients like crushed candies, cookies, or toasted nuts. For our Paris-Brest recipe, we stir crushed hazelnut praline into the pastry cream. Oh, and it’s also a great way to hide imperfections if your pastry cream isn't perfectly smooth. (We won’t tell anyone.)
