Pastry cream is the best part about eating pastry sweets and there’s no denying that. When you make your own pastry cream, however, that takes time and it also makes it rather difficult to say goodbye to all t hat cream that you did not get to use. Throwing out perfectly good cream can be a sad moment. So, why not freeze your pastry cream?
If you make too much, you can always put the extra in the freezer. Better yet, you can make more of it in advance and take it out when you need it.
Can You Freeze Pastry Cream?
We’re not the only ones who have a hard time throwing away perfectly good pastry cream, so we have received a few messages regarding whether or not freezing it will work or not. Here’s one of these messages:
I love to bake, and frequently use pastry cream in my homemade recipes. I don’t mind making a batch when I have the time, but sometimes I just want to make something quickly. I would love to be able to make a batch ahead of time, or preserve the leftover pastry cream I have after baking. It’s so delicate though, that I’m not sure it would stand up to the harsh conditions of a freezer. I need my pastry cream to keep its original consistency, otherwise it won’t work properly in recipes. Can you freeze pastry cream?
Yes, you can freeze pastry cream, provided it is not made with cornstarch. Some people use regular flour for their pastry cream, which will freeze and thaw quite well. Others use corn starch, which does not take to freezing and thawing as well, ruining the texture of the pastry cream upon thawing. If you currently use cornstarch, consider switching to regular pastry flour if you plan to freeze your pastry cream.
How to Freeze Pastry Cream?
- If freezing leftover pastry cream, be sure to freeze it as quickly as possible, and don’t freeze pastry cream that has been sitting at room temperature for too long.
- If preparing a batch specifically for freezing, allow the pastry cream to cool completely before freezing, so that condensation doesn’t build and ruin the texture.
- Scoop the pastry cream into a freezer bag or hard-sided freezer-safe container. Remove excess air from the freezer bag, or lay a layer of plastic wrap over the top if freezing in a container. Seal the container, then label and date. Place the pastry cream in the coldest part of the freezer to speed up the freezing process.
How to Keep Pastry Cream for Longer
If you want to make sure that your pastry cream is going to keep in the freezer for a longer time, you should definitely consider getting a food saver. These appliances can help seal your food in bags or containers, sucking out all the air, which will ensure that you can keep the food for a lot longer. Plus, the flavors are maintained for longer too.
Our favorite is the FoodSaver V4840 2-in-1 Vacuum Sealer Machine, which works with both freezer bags and containers. In the long run, this investment will save you time and money.
How to Thaw Pastry Cream?
When it’s time to use the pastry cream, you can take a few steps to thaw it out.
- To use frozen pastry cream, remove it from the freezer the day before using it.
- Allow it to thaw completely in the refrigerator. Do not thaw pastry cream on the counter at room temperature.
- Once the pastry cream is thawed completely, transfer it to a bowl.
- The cream may have separated during freezing. If this is the case, simply whisk it until it reconstitutes and regains its former thickness.
- Then it can be used in your favorite baking recipes.
- Keep leftovers refrigerated and use within a few days for best results.
- It is not recommended to refreeze previously frozen pastry cream.