White Chocolate Pastry Cream: easy, creamy and delicate
If you love pastry cream, get ready to fall in love with its more delicate version: White Chocolate Cream!
This is not the usual custard but a silky, enveloping base with the unmistakable sweetness and vanilla aroma that only good white chocolate can give.
It is the ideal choice to fill pastries or cakes for a special occasion or simply to prepare a spoon dessert.
To avoid making it too cloying, all elements in this recipe have been balanced, especially the sweetness.
Since white chocolate is rich in sugars, I reduced the amount of granulated sugar compared to the classic pastry cream version to guarantee a balanced and not overly sweet flavor.
But what is the secret to obtaining a velvety texture? Again, it lies in the balance of the double starch (corn and rice) and, of course, in the final trick of adding butter off the heat.
This last step, in addition to stopping the cooking, gives an incredible shine typical of high-pastry creams.
It’s not difficult, I guarantee, and I will guide you step by step, focusing on preparing the base without lumps and on the correct cooking.
The only thing required is patience, especially during cooling with plastic wrap in contact with the surface.
Get ready to create the perfect cream for your cream puffs, sponge cakes or tarts: success is guaranteed!
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 8 Minutes
- Portions: yields about 1.1 lb (500 g) of cream
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/8 cups whole milk
- 5.3 oz white chocolate
- 5-6 egg yolks Egg yolks (about 5–6 yolks (≈100 g))
- 1/2 cup granulated sugar
- 3 tbsp cornstarch (use 3 3/4 tbsp for a thicker cream (≈30 g))
- 2 1/2 tbsp rice starch (use 3 tbsp for a thicker cream (≈25 g))
- 2 tbsp butter (about 1 oz (30 g))
- 1 pinch salt
Tools
- Kitchen scale
- Saucepan
- Whisk (hand)
- Spatula
- Sieve
- Bowl
- Plastic wrap
How to prepare White Chocolate Pastry Cream without lumps
Coarsely chop the white chocolate and set it aside. Pour the milk into a saucepan and add a pinch of salt. Bring the milk to a boil (or a strong boil). Turn off the heat. In a bowl, sift the cornstarch and rice starch to prevent lumps.
In a second bowl, whisk the egg yolks and sugar quickly with a hand whisk until they become slightly frothy and pale. Incorporate the sifted starches into the yolk and sugar mixture and whisk vigorously until you obtain a smooth, lump-free batter. Pour the boiling milk into the yolk mixture through a strainer. Mix well with the whisk.
Pour the mixture back into a heavy-bottomed saucepan and put it on the stove over medium heat. Stir continuously with the whisk and a spatula (to scrape the edges and the bottom well) until the cream thickens. As soon as the mixture starts to show the first bubbles on the surface (or reaches 185°F), immediately remove the pan from the heat.
Off the heat, add the cold butter and the chopped white chocolate to the hot cream. Vigorously whisk until the butter and chocolate have completely melted and the cream is shiny, smooth, and velvety. Pour the cream into a shallow dish. Immediately cover it with plastic wrap in direct contact with the surface. Let the cream cool at room temperature, then transfer it to the refrigerator for at least 3 hours.
When ready to use, the cream will be very thick. Whisk it vigorously by hand for a few seconds to make it smooth, creamy and ready to use.
Ingredients and Substitutions
White Chocolate: For a more intense flavor and better texture, choose a good-quality white chocolate that contains at least 20% cocoa butter.
Milk: Whole milk is essential for creaminess.
Starches: The mix of cornstarch and rice starch is the secret to the perfect texture. If you must replace them, use only cornstarch, but increase the amount to 50 g in total (about 1/3 cup).
Storage
White chocolate pastry cream can be kept in the refrigerator, covered with plastic wrap in contact with the surface, for 3 days. It is not suitable for freezing.
Alternatives and Variations
Coconut Cream: Add 50 g of dehydrated coconut flour to the cream after removing it from the heat (together with the butter and chocolate) for a tropical variation. (50 g ≈ 1/2 cup)
Citrus Aroma: Add the zest of half a lemon to the milk before bringing it to a boil (remember to remove it before pouring the milk over the yolks).
Uses and Pairings
This cream is ideal when you want a sweet and delicate flavor:
Elegant Cakes: Perfect for filling Saint Honoré, modern cakes or naked cakes with red fruits.
Fruit Pairing: It pairs wonderfully with berries (raspberries, blueberries) or with lime (grated zest added after cooling).
Base for Mousse: It can be lightened with semi-whipped cream to create a white chocolate mousse or foam.
Origins and History of the Recipe
Pastry cream is a classic preparation of European pastry, but the introduction of white chocolate as the main ingredient is a modern reinterpretation that emerged with the rising popularity of this ingredient in the 20th century. This variant offers a milkier and more vanilla-forward base compared to dark chocolate, making it a beloved ingredient for desserts where the flavor should be enveloping but not overpowering.
Why Use Starches Instead of Flour
Note the bright pale yellow color of your White Chocolate Cream. This is due not only to the yolks but also to the starches! Corn and rice starch, unlike wheat flour (type 00), do not dull or darken the cream. Additionally, rice starch provides that unique silkiness typical of high-pastry creams. It’s a small detail that makes a huge difference in the final result!
1. Can I use white chocolate chips instead of chopping the chocolate?
Yes, but chocolate chips are often formulated to hold their shape during baking. Coarsely chopping the chocolate (as suggested) ensures it melts faster and blends perfectly with the hot cream, resulting in a smoother texture.
2. If I don’t want to use eggs, can I make this cream?
For a vegan or egg-free version, replace the egg yolks with a total of 90 g of starches (45 g cornstarch + 45 g rice starch) and use plant-based milk. The flavor will be less rich, but the texture will remain stable.
3. My cream is not white enough. What can I do?
If the final color is too yellow due to the yolks, you can use some pasteurized yolks (which are paler) or reduce the number of yolks slightly.
