Last Updated on February 22, 2024 by Lori Walker
Crème pâtissière, also known as pastry cream, is a versatile and scrumptious filling that is commonly utilized in a variety of desserts such as eclairs, cream puffs, and tarts.
If you’ve made a batch of pastry cream and have leftovers, you may be wondering if it’s possible to freeze it for later use.
So can you freeze pastry cream? Let’s find out.
Is It Okay To Freeze Pastry Cream?
It is possible to freeze pastry cream , but it is not recommended. Freezing pastry cream can be a convenient way to store leftovers and reduce food waste.
However, it’s essential to remember that the pastry cream’s texture and consistency may change slightly after being frozen and thawed.
The starches in the pastry cream can break down and cause the cream to become slightly grainy or thinner than before freezing.
Despite this, the flavor of the pastry cream should remain intact, and it can still be used in various desserts, such as eclairs, cream puffs, and tarts.
How Long Will Pastry Cream Last In The Fridge?
Pastry cream can last up to three days in the refrigerator if stored in an airtight container. After this time, the cream may spoil and develop an off odor or taste.
To ensure that your pastry cream stays fresh, it’s essential to keep it refrigerated and use it within the recommended timeframe.
“I make a lot of soups, and I love stews. My mother’s a big foodie. She went to culinary school in New Orleans and has an oyster-artichoke soup recipe that has no cream in it but it tastes so creamy.”– Parker Posey, American Actress
If you have leftover pastry cream you don’t think you’ll be able to use within three days, you can freeze it to extend its shelf life.
Signs That Your Pastry Cream Might Have Gone Bad
- Off smell: If your pastry cream has a sour or off smell, it indicates that it has gone bad and should not be used.
- Discoloration: If your pastry cream has turned yellow or brown, this is another sign that it has gone bad and should be discarded.
- Separation: If your pastry cream has separated into liquid and solid components, this is a clear sign that it has gone bad and should not be used.
- Mold: If you see any signs of mold  on your pastry cream’s surface, this indicates that it has gone bad and should be discarded immediately.
- Taste: If your pastry cream has an off or sour taste, it indicates it has gone bad and should not be used.
Tips On How To Store Pastry Cream
- Refrigerate promptly: After making your pastry cream, refrigerate it promptly to prevent bacterial growth. Let it cool to room temperature, then transfer it to an airtight container before storing it in the refrigerator.
- Cover with plastic wrap: Before refrigerating your pastry cream, cover the surface with plastic wrap to prevent skin from forming on the surface.
- Use within three days: Pastry cream can last up to three days in the refrigerator. After this time, it may spoil and develop an off odor or taste.
- Freeze for more extended storage: If you have leftover pastry cream that you don’t think you’ll be able to use within three days, consider freezing it to extend its shelf life. Transfer the pastry cream to an airtight container and freeze for up to three months.
- Thaw gently: When ready to use frozen pastry cream, thaw it gently in the refrigerator overnight. Avoid microwaving the pastry cream or thawing it at room temperature, as this can cause it to separate or become grainy.
What is the best way to thaw frozen pastry cream?
The best way to thaw frozen pastry cream is to transfer it from the freezer to the refrigerator and let it thaw slowly overnight.
This gentle thawing process will help to prevent the pastry cream from separating or becoming grainy.
Does pastry cream thicken in the fridge?
Yes, pastry cream will thicken as it chills in the refrigerator due to the starches in the cream. This is a normal process and can help to create a thick, smooth texture for the cream.
Learn more about how long buttercream will last in the fridge here.
Freezing pastry cream can be a convenient way to store leftovers and reduce food waste, but it’s essential to know how to do it properly to ensure the cream stays fresh and tasty.
Pastry cream can be frozen for up to three months and should be thawed slowly in the refrigerator to prevent separation or graininess.
While the texture and consistency of the pastry cream may change slightly after being frozen and thawed, the flavor should remain intact, and it can still be used in various desserts.
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