Save A silky, aromatic custard infused with roasted hojicha tea, perfect for filling cream puffs, éclairs, or layering in refined desserts. The toasted tea lends a nutty, mellow flavor and subtle smokiness to classic crème pâtissière.
Save This Japanese-French Fusion recipe yields approximately 2 cups, enough to fill about 12 cream puffs. It is a vegetarian-friendly option that takes 15 minutes of preparation and 15 minutes of cooking, with a total time of 2 hours including chilling.
Ingredients
- Dairy: 2 cups (480 ml) whole milk, 3 tablespoons (40 g) unsalted butter
- Tea: 3 tablespoons (about 5 g) hojicha loose leaf tea or 3 hojicha tea bags
- Eggs: 4 large egg yolks
- Sweeteners: 1/2 cup (100 g) granulated sugar
- Starch & Flavorings: 3 tablespoons (25 g) cornstarch, 1/2 teaspoon vanilla extract, pinch of salt
Instructions
- Step 1
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- Step 2
- Add the hojicha tea. Remove from heat, cover, and steep for 10 minutes.
- Step 3
- Strain the milk through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Discard leaves.
- Step 4
- In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Step 5
- Gradually pour the warm hojicha-infused milk into the yolk mixture, whisking constantly to temper the eggs.
- Step 6
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2–3 minutes.
- Step 7
- Remove from heat and whisk in butter and vanilla extract until fully incorporated.
- Step 8
- Transfer pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Step 9
- Chill in the refrigerator for at least 1 hour, or until completely cool and set.
- Step 10
- Before using, whisk briefly to smooth out the cream.
Zusatztipps für die Zubereitung
Ensure you press plastic wrap directly onto the surface of the cream to prevent a skin from forming. The custard requires at least 1 hour in the refrigerator to become completely cool and properly set.
Varianten und Anpassungen
Hojicha powder can be used in place of loose leaf tea; simply use 2 teaspoons and whisk it directly into the milk. This cream contains milk and eggs, so check labels for gluten if using processed tea bags.
Serviervorschläge
This aromatic cream is ideal for filling éclairs or cream puffs. For a unique flavor combination, try pairing it with matcha choux pastry or using it as a sophisticated layer filling for cakes.
Save Each serving of this Hojicha Pastry Cream contains 135 calories and 6g of fat, making it a perfectly balanced, smoky-sweet addition to your favorite dessert recipes.
Recipe FAQ
- → What makes hojicha pastry cream unique?
The roasted hojicha tea infuses the custard with distinctive nutty, mellow notes and subtle smokiness that sets it apart from vanilla-based fillings. The tea's naturally lower caffeine content makes it ideal for delicate desserts while providing sophisticated depth.
- → Can I use hojicha powder instead of loose leaves?
Absolutely. Substitute 2 teaspoons of hojicha powder for the loose leaf tea. Whisk the powder directly into the warm milk until fully dissolved, then proceed with straining to ensure a perfectly smooth texture.
- → How long will the pastry cream keep?
Store in an airtight container with plastic wrap pressed directly onto the surface for up to 3 days. The cream may thicken slightly after chilling—simply whisk briefly before using to restore the silky consistency.
- → What desserts pair best with this filling?
Hojicha pastry cream shines in cream puffs, éclairs, and choux pastry creations. It also layers beautifully in sponge cakes, fills tart shells elegantly, or works as a sophisticated filling for Japanese-inspired pastries and croissants.
- → Why is it important to press plastic wrap directly on the surface?
Direct contact prevents a skin from forming as the cream cools. Without this barrier, the surface dries out and creates an unappealing texture. The wrap also protects the delicate custard from absorbing other flavors in your refrigerator.
- → Can I make this lighter or richer?
For a lighter texture, fold equal parts whipped heavy cream into the chilled pastry cream before using. To increase richness, replace some milk with additional heavy cream or increase the butter slightly.