Almond Pastry Cream with Honey

Name: Almond Pastry Cream with Honey
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 330 mL of Almond Milk; 30 g of Honey; 0.5 tsp of Vanilla Extract; 50 g of Potato Starch

Egg and Dairy Free Pastry Cream

Vegetarian

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	16g	5%
of which Sugars	6g	7%
Fats	1g	1%
of which Saturates	0g	0%
Proteins	1g	3%
Fibers	0g	1%

Nutrients Proportions

carbs 86%
sugars 34%
fats 5%
saturates 1%
proteins 7%
fibers 2%

Eggless Almond Milk Pastry Cream Preview

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15m

NUTRITION

78KCAL

Pastry creme or creme patisserie is perfect for filling pastries, tarts, and cakes. As the classic recipe uses eggs and milk, today we want to propose a dairy free and eggless version.

You can find more allergen-friendly recipes through our easy Smart Search tool.

This simple and quick recipe is prepared with:

unsweetened almond milk
honey
potato starch
hint of vanilla

To make almond cream from just almond milk, you need to add sifted potato starch to the milk and heat it. Then, the starch will thicken as it cooks making the milk dense and glossy until it reaches a cream-like consistency. That’s it!

Instead of using confectioner sugar, you can make this cream naturally sweet with honey or, for vegans, with maple syrup.

Compared to the classic recipe, this one is lower in fat because almond contains fewer saturated fats than dairy while providing precious nutrients like vitamin E.

If you love coconut, you can also try this vegan coconut cream recipe to use as cake and tart filling.

Note: The default ingredients yield 400g of almond cream which is enough to fill one 20cm (8 inches) cake or tart.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Almond Milk	330 mL
Honey	30 g
Vanilla Extract	0.5 tsp
Potato Starch	50 g

step 1

To prepare this eggless cream, combine the almond milk, honey, and vanilla extract in a pot.

Add the sifted potato starch and stir well with the help of a whisk to avoid lumps.

step 2

Transfer the pot to the cooking hob and turn on to medium heat.

Keep whisking while the milk warms up to avoid lumps, or that sticks to the bottom of the pot and burns.

As soon as you notice that the cream thickens, remove it immediately from the heat, then stir vigorously for at least 30 seconds until the cream thickens up.

With the amount of starch we use, you will get a very firm cream, which is ideal as a filling for cake as it will keep its shape. You can decrease the amount of starch just a little bit if you want a looser cream, but keep this well in mind: the lower amount of fats in this recipe makes it hard for the cream the emulsify, hence why we use more starch.

step 3

Transfer the hot and glossy almond cream into a clean bowl and cover with cling film.

Make sure that the film adheres to the surface of the cream.

Place in the fridge and allow cooling for at least 1 hour.

Your dairy-free almond cream is ready for your next sweet creations!

Foodacious Tips

As there are no eggs in this recipe, the pastry cream is white, but you can add a pinch of turmeric to get the bright yellow colour of the classic custard.

You can optionally add a tablespoon of coconut oil to the cream for a richer result.