This recipe for Coffee Pastry Cream is delicious, the perfect filling for napoleons, profiteroles, tarts, cakes and more! You will love this spin on pastry cream, view the step-by-step photos for easy success!
I grew up with my mom hosting dinner parties, one of the signature desserts she served was coffee creme puffs. Most of the time she would make a coffee icing to drizzle on top of cream-filled choux pastry. I wanted to try making a coffee pastry cream, I am so glad I did. This stuff is so good!
Try it in cream puffs, napoleons, thicken it a bit more and pour it into an Oreo crust! Yum! Or in a donut, the options!
Be sure to check out my chocolate pastry cream recipe or my vanilla bean pastry cream recipe.
Let's get to the recipe.
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☕ What ingredients make coffee pastry cream
- Half and Half. You could also use whole milk.
- Espresso Powder. I love to use the Dellalo Instant Espresso powder but you could use instant coffee granules too.
- Granulated Sugar. Also known as caster sugar. Not too much is needed, just enough to slightly sweeten the cream.
- Salt. Just a pinch balances out all the flavors.
- Egg Yolks. The egg yolks provide richness and structure to the cream.
- Cornstarch. Also known as cornflour this helps thicken and stabilize the cream.
- Vanilla Bean Paste. You could use vanilla extract but I love the flecks added to the cream.
- Unsalted Butter. Make sure it's cold this helps cool the pastry cream down as soon as it's done cooking. Adding butter to the custard makes the custard more silky smooth.
📖 How do you make coffee pastry cream
In a large bowl add the egg yolks, sugar, and cornstarch and whisk to combine, then whisk another minute or so.
If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 ½ Tablespoons.
In a medium saucepan over low-medium heat cook the half and half, salt, and espresso powder. Continue to cook for a couple of minutes to just warm the mixture up – do not boil the cream.
Once the cream mixture is warmed gently and slowly add a little bit to the egg mixture and immediately whisk to combine. Doing this tempers the eggs, which prevents them from scrambling! If your eggs scramble then you need to start over 🙁
Add all of the warmed cream and whisk to combine everything.
Add all of the liquid back to the pot. Then cook over low-medium heat whisking constantly for another few minutes. Don't be tempted to turn the heat up, it will happen.
The mixture will slowly, then quickly thicken up. Watch for the mixture to “burp” bubbles- they will pop on the surface. Once this happens take the pot off the heat immediately.
Whisk in the cold cubed butter to help cool the mixture and stop the cooking process. Next, add the vanilla paste, whisk vigorously to combine.
Pour into an air-tight container and place plastic wrap on top and push directly on top of the cream- this helps prevent a thick skin from forming.
Place the container in the refrigerator to chill and set for at least three hours or up to three days.
When you are ready to serve the cream make sure you whisk the cream to smooth it out.
More coffee recipes
Coffee buttercream is one of the most popular recipes on my website and for good reason. You've gotta try it!
Cheesecake is my favorite dessert and this coffee cheesecake is nothing short of amazing. But so is my coffee creme brulee recipe.
The most iconic dessert with coffee is Tiramisu! An Italian favorite we serve at so many family parties!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Coffee Pastry Cream Recipe
This recipe for Coffee Pastry Cream is delicious, the perfect filling for napoleons, profiteroles, tarts, cakes and more! You will love this spin on pastry cream, view the step-by-step photos for easy success!
- Total Time: 3 Hours 15 Minutes
- Yield: Roughly 2 Cups 1x
Ingredients
- 12oz (1 ½ Cups) Half and Half
- 1 ½ Teaspoons- 3 Teaspoons* Espresso Powder or Instant Coffee Granuales
- 75 grams (Scant ⅓ Cup) Granulated Sugar
- Pinch of Salt
- 3 Large Egg Yolks
- 2.5 Tablespoons Cornstarch**
- 1 Teaspoon Vanilla Bean Paste
- 2 Tablespoons Unsalted Butter, cold and cubed
Instructions
- In a medium saucepan over low-medium heat add the half and half and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the cream.
- While half and half is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the liquid mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the cream slowly and whisk to combine. (If you do this all at once, fast, you will scramble the eggs)
- Add all of the mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
- Take the pot off the heat and immediately add the cold butter and vanilla bean paste whisking vigorously to combine. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least three hours or up to three days. Rewhisk the pastry cream before serving.
Equipment
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Notes
*Depending on how strong you like the coffee flavor you can use up to 3 teaspoons. In the photos I used 1 ½ teaspoons.
**If you want a thicker pastry cream increase the cornstarch to 3 tablespoons
- Prep Time: 15
- Category: Dessert
- Method: Cook
- Cuisine: French
Keywords: espresso pastry cream, coffee pastry cream recipe, coffee creme patissiere
Hayle says
It was so easy to make it came out perfectly. Would highly recommend
★★★★★
Elizabeth Waterson says
Thanks for coming back to review the recipe, Hayley! I am so pleased you liked it! Take care!! X Liz
Jia Qi says
I made this X2 recipe to fill my 6inches 3 layer cake! YUM~
★★★★★
Elizabeth Waterson says
Yum Jia! This as a cake filling sounds delicious! Thank you so much for coming back to leave a review I really appreciate it. XX Liz
Ana says
Did you have to use more cornstarch to make the cream sturdy for the cake? I'm thinking of making some thick layers for a cake and I'm not sure if I should follow the note at the bottom.
Elizabeth Waterson says
Hi Ana, if you are piping a thick frosting or ganache dam to hold the pastry cream in you should be okay, if this is a chilled cold cake. Or you could add just a little more cornstarch if you want. Please let me know if you have any other questions or if you try the recipe would love to know what you think! XX Liz
Ana says
Hi Elizabeth, I noticed the recipe says 2.5 tbsp of corn starch and the note says "If you want a thicker pastry cream increase the cornstarch to 2 ½ tablespoons" That's the same amount, so I ended up adding 3 tbsp just in case and it turned out to be the perfect consistency for leaving the cake out of the fridge for a few hours. The custard is delightful and it was hard to not eat it all by spoonfuls. I will definitely be using this recipe again!
★★★★★
Elizabeth Waterson says
Thank you so much for pointing that out to me Ana, it should have said 3 tablespoons so I have updated it, appreciate you letting me know! And I Am so happy you enjoyed the recipe. Sounds delicious as a cake filling! Yum! Take care. XX Liz
Riri says
Hi, can I use freshly brewed espresso? And how many shots will I need? Thanks
Elizabeth Waterson says
Hi Riri, I have personally never made the recipe with fresh espresso. I would worry the flavor will not be strong enough but you could totally try it I would use 1-2 tablespoons. Please let me know if you have any other questions or if you try the recipe! XX Liz
Denise says
Sounds delicious! Could you use heavy cream instead of half and half?
Elizabeth Waterson says
Hi Denise, thanks for reaching out. Since the heavy cream is so much thicker than half and half it will slightly alter the texture but I think you should be just fine! Please report back and let us know how it goes!! Thanks! XX Liz
Anita says
thank you for this recipe and great step by step help! Cream was fantastic with my poppy seed cake.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Anita, I really appreciate it! So glad to hear it went well with your cake! XX Liz
Allison says
Can I sub vanilla extract for the vanilla bean paste? Thank you!
Elizabeth Waterson says
Hi Allison, yes you most definitely can. Please let me know if you try the recipe I would love to know what you think! XX Liz
julia barbee says
I used this recently in a coffee pavlova and it was just perfect! Didn’t change a thing, thank you!!
★★★★★
Elizabeth Waterson says
Aww, thank you so much for the 5-star review, Julia! A coffee pavlova sounds absolutely scrumptious, I want to try it!! Happy New Year! XX Liz
Nk says
This sounds like a wonderful recipe and I can’t wait to try it. Can it be frozen? Thanks
Elizabeth Waterson says
Hi NK! This is such a delicious pastry cream but due to its custard-style texture of this, I would not recommend freezing it. When you thaw it, the cream can separate and ruin. So sorry! Please let me know if you try it anyways! XX Liz
NK says
Oh My God! This is an amazing recipe. I used this to fill a cake and added some toasted hazelnuts for crunch. I didn’t use the entire amount of cornstarch but think I should have for a sturdier layer. Definitely a keeper!!!
★★★★★
Elizabeth Waterson says
Yay!! Thank you so much for the lovely review. The toasted hazelnuts sound like a delicious addition!! I need to try that! XX Liz
Elaina says
Hi! I made some tonight and x2 the recipe so I’d have enough for a 2 tiered cake. I didn’t see the part to add extra corn starch if I wanted a thinker consistency till now. It has been sitting in the fridge for about 4 hours now and doesn’t seem to be thickening to how I thought it should be. Could I have done something wrong? What can I do to fix it?
Elizabeth Waterson says
Hi Elaina, thanks for reaching out. If you followed the recipe exactly it should have thickened up, it needs to cook on the stove for a few minutes until it burps bubbles and is thickened. I have never tried thickening it after made, I found this article about thickening after- you could try this https://oureverydaylife.com/fix-runny-boston-cream-filling-28432.html Please do report back how you get on, hope your cake is delicious! XX Liz
sarah says
Recipe looks amazing! Would this work dairy free, like with soy milk and margarine?
Elizabeth Waterson says
Hi Sarah, I am so sorry but I have never tested it with either of those ingredients so I am not totally sure. Please let me know if you try and how you get on, I would love to know what you think! XX Liz
Kim says
Oh wow!!! Thank you for such a wonderful recipe. It is absolutely delicious and came out perfectly. I will be making this often. Thank you
★★★★★
Elizabeth Waterson says
Yay!! SO so glad you enjoyed this pastry cream Kim! Take care. XX Liz
April says
Do you think I could add this to my diplomat cream?
Elizabeth Waterson says
Hi April, I would think you would be just fine mixing this with some stabilized whipped cream to make a coffee diplomat cream. Please let me know if you try it and how you get on! XX Liz
tom says
hi I love he recipe, used it before and it was perfect. second time I took it off too early before it thickened up, can I reheat it in an attempt to save it or is it no good and I should start again?
★★★★★
Elizabeth Waterson says
Hi Tom, thanks for reaching out. You could try saving it by mixing one tablespoon of cornstarch with a splash of milk to make as slurry then mix it together then place it back on the heat for a couple of minutes to warm it up and thicken it. Please let me know if it works! XX Liz