The Easiest Danish Pastry Cream (Kagecreme) Recipe!

[@sectoudie1820]

Could you show how to make remonce? And spandauer. Much love and thanks for sharing your skills very helpful

[@skandibaking]

Yes we plan to make a more involved video on all the danish pastries we have on our website!

[@kiwigeeknz]

Good video thanks. What is the difference between this and vanilla custard?

[@skandibaking]

Usually pastry cream is a little bit thicker, as cornstarch is added! It works great for cakes and pastries as it sets very solidly. We definitely call this pastry cream vanilla custard too though!

[@createurdeclassemagazine6852]

I'm thinking of making your pastry cream for a pie. If the crust is non bake, meaning it's made of crushed cookies and butter, do I put the pastry cream in the crust while warm and put the whole thing in the fridge or do I let the cream cool as you did and ads it to the crust after its been chilled?

[@skandibaking]

I would let everything cool down (pastry cream + the crust) before adding it! That way it won't melt into the crust.

[@createurdeclassemagazine6852]

@@skandibaking - Thank you!!

[@vyncentmariahemphill6789]

Just used this subbed almond milk and coconut oil in place of dairy products. 👍👌

[@skandibaking]

Yay we hope it turned out well!!

[@LadyXaina]

Noooooooo! No butter in that there.. My granny whacked me across the neck for putting butter in, "That's not how you do it! Use cream!" As in, whip up a good whippingcream, and mix it in at the end, that makes it much ligther, and you don't risk that it seperates.