A Guide to Thai Pastry Cream Fillings

Thai pastry cream is a versatile and delicious filling that adds a unique twist to various desserts. Known for its rich and creamy texture, this filling can enhance traditional sweets and modern pastries alike. In this guide, we will explore the different types of Thai pastry cream fillings, how to make them, and tips for using them in your culinary creations.

What is Thai Pastry Cream?

Thai pastry cream, also known as "khanom sot," is a silky custard-like filling made from a combination of egg yolks, sugar, flour, and coconut milk. This creamy delight is often flavored with fragrant ingredients such as pandan leaves or tamarind, giving it a distinctive taste that sets it apart from traditional European pastry creams.

Popular Variants of Thai Pastry Cream Fillings

Thai pastry creams come in various flavors and styles. Here are some popular variants:

  • Coconut Cream: This variation uses coconut milk as the base, giving it a rich, tropical flavor that pairs perfectly with other Thai desserts.
  • Pandan Cream: Infused with pandan leaves, this vibrant green filling not only tastes great but also adds a visually appealing color to desserts.
  • Tamarind Cream: With a tangy and sweet profile, tamarind cream offers a unique twist that complements many Thai sweets.
  • Matcha Cream: Combining Thai flavors with Japanese matcha, this filling provides a delightful herbal note to pastries.

How to Make Thai Pastry Cream

Making Thai pastry cream is a straightforward process. Here's a basic recipe:

  1. Ingredients: Gather the following ingredients:
    • 1 cup coconut milk
    • 1/2 cup sugar
    • 3 tablespoons cornstarch
    • 4 egg yolks
    • A pinch of salt
    • Optional flavoring (e.g., pandan extract or tamarind paste)
  2. Mix Ingredients: In a saucepan, combine coconut milk, sugar, and a pinch of salt. Heat over medium until warm, stirring frequently.
  3. Combine Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm coconut mixture to temper the eggs, preventing them from curdling.
  4. Cook the Mixture: Slowly pour the egg mixture back into the saucepan, continuing to cook while stirring constantly until it thickens. Add your optional flavoring at this stage.
  5. Cool: Remove from heat and let it cool completely before using it to fill your pastries.

Using Thai Pastry Cream in Desserts

Thai pastry cream is incredibly versatile and can be used in a variety of desserts. Here are some ideas:

  • Filling for Cream Puffs: Use the cream to fill light and airy cream puffs for a delectable treat.
  • Tart Filling: Spoon the cream into tart shells and top with fresh fruits or shredded coconut for a fresh dessert.
  • Layered Cakes: Incorporate the cream between layers of sponge cake for added richness and flavor.
  • Dip for Fresh Fruit: Serve the creamy filling as a dip for tropical fruits like mango or lychee for an indulgent snack.

Storage Tips

Homemade Thai pastry cream can be stored in an airtight container in the refrigerator for up to three days. Always cover the surface with plastic wrap to prevent a skin from forming. Before using, give it a gentle stir to restore its creamy consistency.

Conclusion

Thai pastry cream fillings are an exciting addition to any dessert repertoire. With their unique flavors and creamy texture, they elevate everything from traditional sweets to modern pastries. Explore the world of Thai pastry creams and let your creativity shine in the kitchen!