Vegan Pastry Cream
Vegan Pastry Cream
Vegan Pastry Cream Recipe and instructional step by step video to prepare at home this amazing dessert. Few easy steps to make it. The perfect cream for many desserts.
Creamy and shiny for any of your vegan creations. This cream is great for piping when you want a pastry cream that hold its shape and taste amazing.
- 500ml Plant based milk (Neutral taste, best results with soy and oat)
- 60gr All Purpose Flour
- 200gr Organic Granulated Sugar (Beetroot, or the sugar you prefer*)
- 100gr Vegan Butter
- 2 tsp of Lemon Juice
- 1 Vanilla Pod / or 2 tsp Vanilla Extract
- Lemon zest of 1 lemon
- 2/3 tsp of Agar-Agar
- 1/3 tsp Xanthan Gum
- Pinch of Salt
Makes Approximately 500gr of Vegan Chocolate Pastry cream
*Note when choosing the sugar to use in this recipe keep in mind the colour you want to give to the cream, if you use white sugar it will be like the one shown in the video. Otherwise it will still taste great but it may have a different colour, simply select the sugar based on how you are going to use the cream, as it will impact the flavour of the cream if you are selecting a more aromatic sugar like coconut.
Always select your ingredients thinking to your overall dessert.
Ask yourself; how am I going to use this vegan pastry cream and which other flavours will be involved?
Keep your dessert balance and taste every element for the best result.
Vegan Pastry Cream
Pastry Cream Preparation
To prepare the vegan pastry cream you need to sift all your dry ingredients, it will help you later to avoid clumps when mixing in the liquid.
With a sharp knife make an incision along the vanilla pod. With your fingers gently open the vanilla pod and scrape the vanilla seeds with the back of the knife.
Start Adding the zest of one lemon to your plant-based milk. Blend using a hand blender until homogenous (a high speed food processor and a normal blender will work too). This step is essential if you want to pipe your cream using smaller piping tips. The aroma of the lemon zest will be more incorporated in the cream.
Pour the liquid in a heavy saucepan. Add the sugar.
While whisking with a whisk add the flour, adding the flour into a cold liquid should prevent bigger clumps formation, but don’t panic you can always adjust it with your hand blender even if you end up with some ;).
Add the lemon juice, salt, Xanthan Gum and Agar-Agar.
Add the vanilla seeds you previously scraped from the vanilla pod.
Add the vegan butter and briefly whisk.
Put the pan on the a medium heat and keep a close eye to the cream.
You need to whisk it to prevent the cream to stick to the sides and bottom of the pan.
With the increasing temperature the cream will gain consistency and get thicker.
Bring the liquid to a boil, after a few minutes the cream will reach the right consistency as shown in the video.
Remove from the heat once you are happy with the consistency, keep in mind that as the cream cool will get thicker.
Pour the cream into a medium size bowl and cover with cling film to contact.
Let the pastry cream cool at room temperature first.
Once the bowl is cool to touch, leave the pastry cream in the fridge for 4-6 hours to set completely.
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After this time the cream is completely set and ready to be piped using any piping tips you like.
If you don’t need the cream to hold its shape while piping and you are using it for a different application, you can simply stir it briefly with a spatula or whisk it until it loses slightly the consistency.
Doing this will make it less consistent and easier to spread using a simple spatula, or will have the perfect texture to be used for a spoon dessert in a trifle for example.
Preservation of Vegan Pastry Cream
Store the vegan pastry cream in the fridge for 3-4 days, in an airtight container or cover in cling film if you are not using it on the same day. For the best result we suggest you preparing it the day before you want to use it in you preparation.
Allowing the cream to set and rest properly will give it the perfect smooth and shiny look, all the flavours will have time to infuse and harmonize together.
We have been using this cream in many different dessert, we love it with some fresh fruit or in sponge cakes.
Let’s change the world today one dessert at the time.