How To Make Pastry Cream With Fresh Milled Flour

Making Pastry Cream with fresh milled flour may seem very intimidating at first. So, I won’t lie, I was a bit intimidated by it as well. However, I overcame my fears of making homemade pastry cream from scratch, and let me tell you I am so glad that I did! Because this pastry cream is truly delicious! It is perfectly smooth, and holds it own so you can use it to fill a tart. Also, it is the perfect level of sweetness, not too sweet, just sweet enough. Use this recipe to fill cream puffs, eclairs, pies, tarts, and cream filled donuts!

How To Store Pastry Cream Made With Fresh Milled Flour?

If you are making the pastry cream ahead of time before you plan to us it, just cover it with plastic wrap, and store in the fridge. However, you need to make sure to cover it correctly, so it will not form a skin on it. It will store in the fridge for 3-5 days. Because of the texture, it is not advised to freeze pastry cream.

How Do I Keep My Pastry Cream From Forming A Skin On It?

Make sure to cover the pastry cream with plastic wrap, and the plastic wrap is pressed down, and completely covering the entire surface of the pastry cream. Including up the sides of the bowl. This is because if any air touches your silky smooth pastry cream, it will form a skin on the top. Which will take away from the smooth velvety goodness! Don’t mess with that texture!

Not Ready To Temper Eggs, Yet? No Problem!

If you love the idea of a creamy, custardy dessert using fresh milled flour and fresh fruit, but you are not quite ready to temper eggs. Checkout my Lemon bar dessert recipe video HERE, it doesn’t require tempering eggs, but is Ah-mazing! In fact, I recommend you make them both!

Ingredients To Make Pastry Cream With Fresh Milled Flour

• 2 cups whole milk 490g
• 1 cup sugar 200g
• 3 TBSP fresh milled soft white wheat flour 30g (I milled 30g about 1.5 TBSP soft white wheat berries, not very much to get this flour amount.)
• 1 TBSP cornstarch or Potato Starch 10g
• pinch of salt
• 2 large eggs
• 1 large egg yolk
• 1 TBSP butter, softened to room temperature 30g
• 1 tsp vanilla extract

To Make A Fruit Tart- These additional ingredients

• 1 Tart crust recipe (you can find that recipe on my blog as well)
• 2 cups fresh fruit (softer fruits and berries are wonderful with this)
• 1/4 cup apricot preserves 85g
• 1 TBSP water

Instructions To Make Pastry Cream With Fresh Milled Flour

1. Firstly, Mill the flour.
2. Place milk and 1/4 cup (50g) of the sugar in a sauce pan, and then heat on medium-high heat until just before boiling. The milk will start to foam and steam. Stay close by, and make sure to stir occasionally so the milk doesn’t burn to the bottom of the pan.
3. In a heat proof bowl whisk together the remaining sugar, starch, flour, and salt.
4. Add eggs & egg yolk to the sugar/flour mixture, whisk until smooth.
5. Once the milk mixture is hot, and steaming turn off the heat.

Tempering Eggs

1. So, Tempering the egg mixture is next. To do this, use a metal ladle or measuring spoon to take about 1/3 of the hot milk mixture, and pour over the egg mixture in batches. Make sure to keep stirring the egg mixture while pouring in the hot milk to keep the eggs from scrambling. Stir to combine. (I have a video linked to show this process if needed.)
2. Once about 1/3 of the hot milk is added to the eggs, pour the entire egg mixture into the remaining milk mixture. It should appear fairly smooth. (if it is not smooth, the eggs may have curdled, and you will need to start again.)
3. Then, once all the egg mixture is in with the milk mixture in the sauce pan, then turn the heat back on to medium-high again. Bring the whole mixture to a boil. It should start to thicken. Let it boil for 1 minute, make sure to keep stirring!!!
4. After the 1 minute boil, the pastry cream should be thickened. So, turn off the heat, and remove the pan to a hot pad.
5. Stir in the butter and vanilla. Pour into a heat safe bowl.
6. Cover the pastry cream with plastic wrap, making sure the plastic is touching the surface of the pastry cream. (This will prevent a skin from forming.)
7. Let the covered pastry cream cool down to room temperature before adding to your tart crust. (You can pop it in the fridge to speed up the process is needed.)

Instructions For Making A Fresh Fruit Tart With The Fresh Milled Flour Pastry Cream

1. Fill the baked tart shell (I also have a tart shell recipe HERE) with the room temperature pastry cream, cover with plastic wrap covering the cream’s surface all the way around. Place in the refrigerator until it is set and cold throughout, this will take about 1-2 hours.
2. Slice Fresh Peaches or any soft fruit or berries. Then, arrange fruit on the top of the pastry cream as desired. You can be as creative or not as you choose.
3. In a small microwave safe bowl, heat the apricot preserves with a little water until hot.
4. Let it cool slightly, then brush the glaze on the top of any sliced fruit to make a shiny protective glaze.
5. Lastly, enjoy!

Fresh Peach Tart Made With Fresh Milled Flour Pastry Cream Video

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Fresh Milled Flour Recipe Index

Pastry Cream Made With Fresh Milled Flour Printable Recipe

Pastry Cream made with Fresh Milled Flour

This pastry cream made with fresh milled soft white wheat flour is velvety smooth and is perfect for filling all sorts of desserts! The perfect level of sweetness, not too sweet, just sweet enough! I love to use it in a fresh fruit tart! Also, it is perfect for filling cream puffs, eclairs, or cream filled donuts!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

cooling time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Breakfast, Dessert

Cuisine American, French

Servings 2 cups

Ingredients

  

• 2 cups whole milk 490g
• 1 cup sugar 200g
• 3 TBSP fresh milled soft white wheat flour 30g I milled 30g about 1.5 TBSP soft white wheat berries, not very much to get this flour amount.
• 1 TBSP cornstarch or Potato Starch 10g
• pinch of salt
• 2 large eggs
• 1 large egg yolk
• 1 TBSP butter softened to room temperature 30g
• 1 tsp vanilla extract

Instructions

 

• Firstly, Mill the flour.
• Place milk and 1/4 cup (50g) of the sugar in a sauce pan, and then heat on medium-high heat until just before boiling. The milk will start to foam and steam. Stay close by, and make sure to stir occasionally so the milk doesn’t burn to the bottom of the pan.
• In a heat proof bowl whisk together the remaining sugar, starch, flour, and salt.
• Add eggs & egg yolk to the sugar/flour mixture, whisk until smooth.
• Once the milk mixture is hot, and steaming turn off the heat.
• Temper the egg mixture. To do this, use a metal ladle or measuring spoon to take about 1/3 of the hot milk mixture, and pour over the egg mixture in batches. Make sure to keep stirring the egg mixture while pouring in the hot milk to keep the eggs from scrambling. Stir to combine. (I have a video linked to show this process if needed.)
• Once about 1/3 of the hot milk is added to the eggs, pour the entire egg mixture into the remaining milk mixture. It should appear fairly smooth. (if it is not smooth, the eggs may have curdled, and you will need to start again.)
• Once all the egg mixture is in with the milk mixture in the sauce pan, then turn the heat back on to medium-high again. Bring the whole mixture to a boil. It should start to thicken. Let it boil for 1 minute, make sure to keep stirring!!!
• After the 1 minute boil, the pastry cream should be thickened. So, turn off the heat, and remove the pan to a hot pad.
• Stir in the butter and vanilla. Pour into a heat safe bowl.
• Cover the pastry cream with plastic wrap, making sure the plastic is touching the surface of the pastry cream. (This will prevent a skin from forming.)
• Let the covered pastry cream cool down to room temperature before adding to your tart crust. (You can pop it in the fridge to speed up the process is needed.)

Instructions To Make Into A Fresh Fruit Tart

• Fill the baked tart shell (I also have a tart shell recipe) with the room temperature pastry cream, cover with plastic wrap covering the cream's surface all the way around. Place in the refrigerator until it is set and cold throughout, this will take about 1-2 hours.
• Slice Fresh Peaches or any soft fruit or berries. Arrange fruit on the top of the pastry cream as desired. You can be as creative or not as you choose.
• In a small microwave safe bowl, heat the apricot preserves with a little water until hot.
• Let it cool slightly, then brush the glaze on the top of any sliced fruit to make a shiny protective glaze.
• Lastly, enjoy!

Video

Notes

If you are making the pastry cream ahead of time before you plan to us it, just cover it with plastic wrap, and store in the fridge. However, you need to make sure to cover it correctly, so it will not form a skin on it. It will store in the fridge for 3-5 days. Because of the texture, it is not advised to freeze pastry cream.

Keyword cream filling, fresh ground flour, fresh milled flour, from scratch, fruit tart cream, home ground flour, pastry cream

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