Home » Puddings & Custards » Orange Pastry Cream
Orange pastry cream piped in small glass jar.

Orange Pastry Cream

Share this:

Give classic pastry cream a fruity twist with this orange pastry cream recipe that combines both orange juice and zest for a delicious flavor. This versatile cream can be used for filling choux buns, eclairs, tart shells and more!

Orange pastry cream

Let’s take a look at what ingredients you’ll need to make this pastry cream.

Ingredients

Overhead shot with labels of orange pastry cream ingredients.
  • Oranges: We’ll be using today orange juice in combination with orange zest to flavor the pastry cream. You could of course simply use your regular pastry cream and flavor it just with orange zest or Grand Marnier. But I find that using juice as well adds another layer and deepens the flavor. The flavor and sweetness of the orange juice will impact the final outcome so it’s best to pick oranges you really like and use freshly squeezed juice.
  • Milk: When making pastry cream, we generally start by heating the liquid (milk, heavy cream etc.) and then pouring it over the egg mixture to temper the eggs (slowly raise their temperature). Heating the two liquids in this recipe, orange juice and milk, will lead to curdling (which subsides once all the ingredients are combined). But to avoid this, it’s best to simply add room temperature milk to the eggs and temper the mixture with hot juice.
  • Egg yolks: The yolks will thicken the pastry cream and make it easier to combine the ingredients (through their emulsifying properties) so you get a smooth pastry cream. They’ll also contribute to the color as well as add flavor and richness to the pastry cream.
  • Sugar: For sweetness. The amount used will depend on the oranges used and your personal preference. It’s best to taste the oranges before using them. If they are very sweet, you might want to decrease the amount of sugar used. I created this recipe using moderately sweet oranges.
  • Cornstarch: To thicken the pastry cream along with the egg yolks. You can use more if you prefer a very firm pastry cream or if you’re planning on adding whipped cream to lighten it.
  • Butter: Unsalted butter, for even more richness and flavor. We’ll cut it into small pieces and keep it chilled. As soon as the pastry cream is ready, we’ll whisk it in to stop the cooking process.
  • Vanilla extract: This is optional but it does pair nicely with the orange flavor.

Orange pastry cream piped in small glass jar on white plate.

Step-by-Step Instructions

  • Place a fine mesh sieve over a wide heatproof container and set aside.
  • Pour the orange juice in a medium-sized saucepan. Place over medium heat and bring to a simmer.

  • Meanwhile, rub together the sugar and orange zest in a large bowl using the back of a large spoon (or your fingers) until the sugar looks wet. This step will deepen the orange flavor.

  • Add the egg yolks and whisk immediately to combine (so you don’t “cook” the eggs and end up with clumps).

  • Whisk in the cornstarch then add the milk and whisk once more to combine.

  • Gradually pour the hot orange juice into the egg mixture in a thin stream, whisking constantly (to avoid scrambling the eggs).

  • Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly. When the pastry cream thickens (about 4 minutes), lower the heat if needed and check for bubbles forming (stop whisking occasionally to check). Once you see the bubbles, let it boil for about one minute and remove from the heat.

  • Add the cold butter and whisk until completely smooth.
  • Then whisk in the vanilla extract and pour into the container through the sieve to get rid of zest and any lumps. Use a large spoon to press down the pastry cream and scrape the bottom of the sieve (with another spoon if desired).

  • Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming.

  • Cool down slightly at room temperature (about 15 minutes) then chill for at least 2 hours or until set.
  • Whisk the cold pastry cream before using. Enjoy!

More Pastry Cream Recipes

LOVE THIS RECIPE? I’d be so grateful if you could leave a ⭐⭐⭐⭐⭐ rating in the recipe card below!

Orange Pastry Cream

Orange Pastry Cream

Recipe by Tanya
0.0 from 0 votes

Give classic pastry cream a fruity twist with this orange pastry cream recipe that combines both orange juice and zest for a delicious flavor. This versatile cream can be used for filling choux buns, eclairs, tart shells and more!

Course: DessertCuisine: FrenchDifficulty: Easy
Yield

650

grams
Prep time

25

minutes
Cook time

5

minutes
Chill time

2

hours 

Ingredients

  • 180 g strained orange juice (freshly squeezed) (6.3 oz., 3/4 cup, from 2-3 medium oranges)

  • 130 g white granulated sugar or to taste, see notes (4.6 oz., 2/3 cup)

  • 8 g orange zest (0.3 oz., from 3 oranges)

  • 5 large egg yolks (about 85 g/3 oz.) at room temperature

  • 40 g cornstarch (1.4 oz., about 5 Tablespoons)

  • 300 g whole milk (10.6 oz., 1 and 1/4 cup), at room temperature

  • 70 g unsalted butter, diced and cold (2.5 oz., 5 Tablespoons)

  • 1 teaspoon vanilla extract, optional

Directions

  • Place a fine mesh sieve over a wide heatproof container and set aside.
  • Pour the orange juice in a medium-sized saucepan. Place over medium heat and bring to a simmer.
  • Meanwhile, rub together the sugar and orange zest in a large bowl using the back of a large spoon (or your fingers) until the sugar looks wet (2-3 minutes). This step will deepen the orange flavor.
  • Add the egg yolks and whisk immediately to combine (so you don’t end up with clumps).
  • Whisk in the cornstarch then add the milk and whisk once more to combine.
  • Gradually pour the hot orange juice into the egg mixture in a thin stream, whisking constantly (to avoid scrambling the eggs).
  • Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly. When the pastry cream thickens (about 4 minutes), lower the heat if needed and check for bubbles forming (stop whisking occasionally to check). Once you see the bubbles, let it boil for about one minute and remove from the heat.
  • Add the cold butter and whisk until completely smooth. Then whisk in the vanilla extract (if using) and pour into the container through the sieve to get rid of zest and any lumps. Use a large spoon to press down the pastry cream and scrape the bottom of the sieve (with another spoon if desired).
  • Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming. Cool down slightly at room temperature (about 15 minutes) then chill for at least 2 hours or until set. Whisk the cold pastry cream before using. Enjoy!

Notes

  • Make-ahead tips: The orange pastry cream will keep in the fridge, well covered, for up to 2 days.
  • Yield: This recipe will yield 650 g/22.9 oz., enough to fill about 15 choux buns (5 cm after baking).
  • Sugar: It’s best to taste the oranges before using them. If they are very sweet, you might want to decrease a little the amount of sugar used.
  • Cornstarch: This pastry cream is on the softer side, perfect for filling choux pastry for example. It can be piped (see featured image) but won’t hold its shape very well. If you prefer firm pastry cream or if you’re planning on adding whipped cream to lighten it, you can use a little bit more cornstarch.
  • Cup measurements: Please note that these measurements are approximate. For best results, I’d recommend weighing the ingredients, especially the cornstarch.
Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

*