Asked by: Mugurel Cascante
asked in category: General Last Updated: 29th May, 2020

Can you freeze creme patissiere?

Normally, freezing custard/creme patissiere is an absolute NO-NO in the baking and pastry world. All info online clearly states that you cannot freeze custard/creme patissiere because it splits into oblivion. And it does. But I'm here to tell you that you can FULLY restore thawed/defrosted watery custard!

Click to see full answer.


Simply so, can pastry cream be frozen?

Shelf life: If it is being baked as a component of Danish or rustic tarts, then shelf life is 5 days. Pastry cream cannot be frozen because gelled starch breaks down during the freezing and thawing process. The cream will weep moisture, and it will not have the same consistency as it had before freezing.

Secondly, how long does creme patissiere last in fridge? 3 days

Consequently, what can I do with leftover creme patissiere?

  1. It's used to fill classic profiteroles and sometimes cream puffs.
  2. To fill chocolate eclairs.
  3. As filling for cakes, like Boston cream pie.
  4. Filling for fruit tarts.
  5. To make mille feuille.
  6. To make vanilla pudding or chocolate pudding.

Can you freeze confectioners custard?

Custard does not freeze well, it has a tendency to separate. If you do freeze it, freeze it right away, leave it frozen for as little time as possible, and defrost it in the refrigerator. I wouldn't leave it in the freezer for more than a month. One way to freeze custard and get great results is to make ice cream!

32 Related Question Answers Found

Can creme anglaise be frozen?

Can I freeze a cake with whipped cream filling?

Why does pastry cream need to be boiled?


Why is my pastry cream not thickening?

Why is my pastry cream lumpy?

How thick should pastry cream be?

Can Galaktoboureko be frozen?

Does creme patissiere need to be refrigerated?


Can you make pastry cream ahead?

How do you make cream puffs from scratch?

What is the difference between custard and pastry cream?


How thick should Custard be before chilling?

What is sold in a patisserie?