How to Freeze Creme Patissiere
Creme patissiere is like many dairy products and can be a little finicky in the freezer. High-fat dairy such as this cream tends to separate and become grainy, which is the last thing you need in your creme patissiere.
It is usual to thicken creme patissiere to make it thick and silky smooth. This also helps it be the perfect texture for piping. However, the thickener can also cause problems. Many people choose to use corn starch as a thickener, but this can cause problems in the freezer because the corn starch breaks down and ruins the creme patissiere.
If you want to attempt freezing, then use a flour-based recipe instead and follow this method:
- Portion Out
Pop your creme patissiere into containers. You need a container per portion of creme patissiere, and each one needs a lid that fits tightly.
- Add Cling Film Layer
Cut squares of cling film and lay one over the top of the creme patissiere in each container. This helps to ensure a film or skin doesn’t form on the top of the creme patissiere.
Pop the lids on the containers and add a label with the date and contents.
Pop the containers of creme patissiere into the freezer for up to three weeks.
3 Tips for Freezing Creme Patissiere
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing creme patissiere to have the best results:
- Don’t Bother – Our first tip for freezing creme patissiere is not to freeze it! Only freeze it if you really have no other choice. We would recommend making a few extra delicious pastries instead!
- Try Using Bags – If you don’t have suitable containers, you could substitute freezer bags, but this can get a little messy. Pop the portions of creme patissiere into freezer bags and squeeze out the excess air. Then seal tightly and pop them into the freezer. You will still have the same problems as freezing them in containers, but it does take up a lot less space in the freezer.
- Keep it in the Fridge – Instead of freezing it with poor results, try storing it in the fridge where it can keep for 3 to 4 days.
How Long Can You Freeze Creme Patissiere?
The first answer to how long you can freeze creme patissiere is you shouldn’t freeze it at all if you can help it. However, if you really do need to freeze it, then make sure you are using a flour-based recipe rather than one that uses corn starch and freeze it for up to three weeks.
You Can Freeze Creme Patissiere for up to 3 Weeks
How Do You Defrost Creme Patissiere?
Defrosting creme patissiere is easy because there is only one method you can use! You should take the frozen creme patissiere and pop it into the fridge to thaw out overnight. Before you use it, you may need to give it another quick whisk to combine all the ingredients again.
Can You Refreeze Creme Patissiere?
You shouldn’t refreeze creme patissiere. This delicate and delicious pastry cream doesn’t survive well in the freezer and is likely to break down too much to be used if you try and freeze it more than once.
Does Creme Patissiere Freeze Well?
Unfortunately, creme patissiere does not freeze well at all. The biggest change you will notice is in the texture. That silky smooth texture you want for your pastries will be gone. Instead, you may end up with a grainy texture where the fats and proteins in the cream have separated.
On top of this, if you use corn starch, this can break down in the freezer and cause more problems. You may have more success if you freeze flour-based creme patissiers instead, but you should still expect there to be some change in the quality of the creme patissiere.
If you’ve still got questions about freezing creme patissiere or creme patissiere in general, then these may help:
Does Pastry Cream Freeze Well?
Simply put, pastry cream does not freeze well at all. Pastry creme and creme patissiere are the same things. If you’ve read through this article, then you’ll know why pastry cream does not freeze well. The change in texture is the major thing you’ll notice when freezing pastry cream.
How Long Does Creme Patissiere Last in the Fridge?
You can keep creme patissiere in the fridge for 3 to 4 days. We would advise pouring it into a bowl then cover it with a layer of cling film. This will prevent skin from forming on the cream.
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