{"id":8060,"date":"2022-11-20T23:41:46","date_gmt":"2022-11-20T23:41:46","guid":{"rendered":"https:\/\/livingscented.com\/?p=8060"},"modified":"2022-07-07T07:14:03","modified_gmt":"2022-07-07T07:14:03","slug":"can-you-freeze-pastry-cream","status":"publish","type":"post","link":"https:\/\/livingscented.com\/can-you-freeze-pastry-cream\/","title":{"rendered":"Can You Freeze Pastry Cream"},"content":{"rendered":"\n            <p>If you need to make pastry cream ahead of time or have some leftover, you can freeze it.  Be sure to use a freezer-safe container and leave some headspace as the cream will expand as it freezes.  When you&#8217;re ready to use the frozen pastry cream, let it thaw overnight in the fridge.  <br><br>You may need to give it a good stir to get the consistency back to normal. <\/p>\n             \n                        <ul><li> Prepare your pastry cream according to recipe or package directions<\/li><li> Pour the pastry cream into a baking dish or shallow pan<\/li><li> Place the dish or pan in the freezer for about two hours, or until the cream is frozen solid<\/li><li> Once frozen, you can cut the pastry cream into squares or scoop it into balls<\/li><li> Enjoy your frozen pastry cream as is, or top with fresh fruit, chocolate sauce, or other desired toppings<\/li><\/ul>\n                        \n                    \n                                            <p><\/p>\n                                             \n            <h2>What happens if you freeze pastry cream?<\/h2>\n            \n            <p>If you freeze pastry cream, the water in the cream will turn to ice crystals.  This will cause the cream to become grainy and lose its smooth texture.  Additionally, the cream will become less flavorful as the ice crystals will dull the flavor of the cream. <\/p>\n            \n            <h2>How long can you keep pastry cream in the freezer?<\/h2>\n            \n            <p>You can keep pastry cream in the freezer for up to two months.  When freezing pastry cream, be sure to place it in an airtight container to prevent freezer burn.  To thaw, place the frozen pastry cream in the refrigerator overnight. <\/p>\n            \n            <h2>How do you preserve pastry cream?<\/h2>\n            \n            <p>Pastry cream is a delicious and versatile filling for all sorts of desserts.  It can be used to fill pies, pastries, cakes, and more.  The key to making a great pastry cream is to cook it properly so that it sets up correctly.  <br><br>Here are some tips for making perfect pastry cream every time.\n\n When cooking pastry cream, always use a double boiler.  This will help to prevent the cream from scorching or curdling.  <br><br>If you don&#8217;t have a double boiler, you can simply place a heat-proof bowl over a pot of simmering water.\n\n Whisk the egg yolks and sugar together in a bowl until they are light and fluffy.  Then, whisk in the flour until the mixture is smooth.\n\n <br><br>Next, slowly pour in the milk, whisking constantly.  Be sure to pour the milk in slowly so that it doesn&#8217;t curdle.\n\n Once the milk is fully incorporated, transfer the mixture to the double boiler.  <br><br>Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.\n\n Remove the pastry cream from the heat and stir in the vanilla extract.  Then, transfer the cream to a bowl and cover with plastic wrap.  <br><br>Be sure to press the plastic wrap directly onto the surface of the cream to prevent a skin from forming.\n\n Pastry cream can be refrigerated for up to 3 days.  <\/p>\n            \n            <h2>Can you freeze custard filled pastries?<\/h2>\n            \n            <p>Yes, you can freeze custard-filled pastries.  Fill a pastry bag with your favorite custard recipe, then pipe the custard into the center of each unbaked pastry.  Freeze the pastries on a parchment-lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months.  <br><br>When you&#8217;re ready to enjoy, bake the frozen pastries at 400 degrees for 15-20 minutes, or until golden brown. <\/p>\n            \n            <h2>Can You Freeze Pastry Cream? (Custard Cream) | how you can freeze pastry cream<\/h2>\n            \n    <figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n    <iframe loading=\"lazy\" title=\"Can You Freeze Pastry Cream? (Custard Cream) | how you can freeze pastry cream\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/oqiyZTrM9JI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n    <\/div><\/figure>\n            <h2>Can you freeze pastry cream with cornstarch<\/h2>\n            \n            <p>If you&#8217;ve ever made pastry cream, you know that it&#8217;s a bit of a process.  You have to cook the egg yolks and milk, then temper them so they don&#8217;t curdle.  Then you cook it some more, stirring constantly.  <br><br>Finally, you add in your thickener &#8211; typically cornstarch &#8211; and cook it just long enough to thicken.  And then, you&#8217;re done&#8230;or are you?\n\n What if you need to make pastry cream ahead of time?  <br><br>Can you freeze it?\n\n The answer is yes, you can freeze pastry cream &#8211; but there are a few things you need to keep in mind.  First, you need to use a higher ratio of cornstarch to milk.  <br><br>This will help to prevent the pastry cream from separating when it&#8217;s thawed.  Second, don&#8217;t overcook the pastry cream when you&#8217;re thawing it.  Just heat it until it&#8217;s warm and thickened &#8211; no need to cook it any longer.\n\n <br><br>And that&#8217;s it!  With these tips in mind, you can easily freeze pastry cream and have it on hand for when you need it. <\/p>\n            \n            <h2>Can you freeze diplomat cream<\/h2>\n            \n            <p>Diplomat cream is a French dessert made from custard and whipped cream.  It can be frozen, but it will become more dense and less creamy.  If you want to freeze it, make sure to do so before adding the whipped cream. <\/p>\n            \n            <h2>What to do with leftover creme patissiere<\/h2>\n            \n            <p>If you have leftover cr\u00e8me p\u00e2tissi\u00e8re, don&#8217;t throw it away!  There are plenty of ways to use it up.\n\n Here are some ideas:\n\n <br><br>&#8211; Use it as a filling for tarts or pies\n\n &#8211; Make cream puffs or \u00e9clairs\n\n &#8211; Use it as a topping for desserts like cake or pudding\n\n <br><br>&#8211; Make a trifle\n\n &#8211; Use it to fill cream puffs\n\n &#8211; Make cream puffs or \u00e9clairs\n\n <br><br>&#8211; Use it as a topping for desserts like cake or pudding\n\n &#8211; Make a trifle\n\n &#8211; Use it to fill cream puffs\n\n <\/p>\n            \n            <h2>How long does pastry cream last<\/h2>\n            \n            <p>Pastry cream is one of the most versatile and delicious components of many desserts.  It can be used as a filling for cakes, pies, tarts, \u00e9clairs, cream puffs, and more.  It&#8217;s also delicious on its own, spooned into a dish and served with fresh fruit or a dollop of whipped cream.\n\n <br><br>So, how long does this delicious cream last?  Well, it depends.  If you&#8217;ve made your own pastry cream at home, it will last for 3-4 days in the fridge.  <br><br>store-bought pastry cream, on the other hand, has a much longer shelf life and can be stored in the fridge for up to 2 weeks.\n\n Once you&#8217;ve opened a can or jar of store-bought pastry cream, be sure to transfer it to a clean, airtight container.  This will help to prolong its shelf life.\n\n <br><br>So, there you have it!  Now you know how long pastry cream lasts.  Get out there and enjoy some delicious desserts! <\/p>\n            \n            <h2>Conclusion <\/h2>\n            \n            \n            <p>Yes, you can freeze pastry cream, and it&#8217;s actually quite easy to do.  All you need to do is put the pastry cream into a freezer-safe container and then store it in the freezer for up to two months.  When you&#8217;re ready to use it, just thaw it overnight in the refrigerator and then use it as you would fresh pastry cream. <\/p>\n            \n    <script type=\"application\/ld+json\">\n        {\n        \"@context\": \"https:\/\/schema.org\",\n        \"@type\": \"FAQPage\",\n      \"mainEntity\":[{\"@type\": \"Question\",\n        \n        \"name\": \"What happens if you freeze pastry cream?\",\n        \n        \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \n        \"text\": \"\n\nIf you freeze pastry cream, the water in the cream will turn to ice crystals. This will cause the cream to become grainy and lose its smooth texture. Additionally, the cream will become less flavorful as the ice crystals will dull the flavor of the cream.\"\n\n        \n        }\n        }\n        ,{\"@type\": \"Question\",\n        \n        \"name\": \"How long can you keep pastry cream in the freezer?\",\n        \n        \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \n        \"text\": \"\n\nYou can keep pastry cream in the freezer for up to two months. When freezing pastry cream, be sure to place it in an airtight container to prevent freezer burn. To thaw, place the frozen pastry cream in the refrigerator overnight.\"\n\n        \n        }\n        }\n        ,{\"@type\": \"Question\",\n        \n        \"name\": \"How do you preserve pastry cream?\",\n        \n        \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \n        \"text\": \"\n\nPastry cream is a delicious and versatile filling for all sorts of desserts. It can be used to fill pies, pastries, cakes, and more. The key to making a great pastry cream is to cook it properly so that it sets up correctly. Here are some tips for making perfect pastry cream every time.\n\nWhen cooking pastry cream, always use a double boiler. This will help to prevent the cream from scorching or curdling. If you don't have a double boiler, you can simply place a heat-proof bowl over a pot of simmering water.\n\nWhisk the egg yolks and sugar together in a bowl until they are light and fluffy. Then, whisk in the flour until the mixture is smooth.\n\nNext, slowly pour in the milk, whisking constantly. Be sure to pour the milk in slowly so that it doesn't curdle.\n\nOnce the milk is fully incorporated, transfer the mixture to the double boiler. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.\n\nRemove the pastry cream from the heat and stir in the vanilla extract. Then, transfer the cream to a bowl and cover with plastic wrap. Be sure to press the plastic wrap directly onto the surface of the cream to prevent a skin from forming.\n\nPastry cream can be refrigerated for up to 3 days. When you're ready to use it, simply give it a\"\n\n        \n        }\n        }\n        ,{\"@type\": \"Question\",\n        \n        \"name\": \"Can you freeze custard filled pastries?\",\n        \n        \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \n        \"text\": \"\n\nYes, you can freeze custard-filled pastries. Fill a pastry bag with your favorite custard recipe, then pipe the custard into the center of each unbaked pastry. Freeze the pastries on a parchment-lined baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. When you're ready to enjoy, bake the frozen pastries at 400 degrees for 15-20 minutes, or until golden brown.\"\n\n        \n        }\n        }\n        ]\n        }\n        <\/script>\n        \n    ","protected":false},"excerpt":{"rendered":"<p>If you need to make pastry cream ahead of time or have some leftover, you can freeze it. Be sure to use a freezer-safe container and leave some headspace as<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/posts\/8060"}],"collection":[{"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/comments?post=8060"}],"version-history":[{"count":1,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/posts\/8060\/revisions"}],"predecessor-version":[{"id":9023,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/posts\/8060\/revisions\/9023"}],"wp:attachment":[{"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/media?parent=8060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/categories?post=8060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/livingscented.com\/wp-json\/wp\/v2\/tags?post=8060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}