Hojicha Pastry Cream (Printable)

Roasted hojicha tea infuses this silky custard with nutty, smoky notes ideal for cream puffs and éclairs.

# Ingredient list:

→ Dairy

01 - 2 cups whole milk
02 - 3 tablespoons unsalted butter

→ Tea

03 - 3 tablespoons hojicha loose leaf tea or 3 hojicha tea bags

→ Eggs

04 - 4 large egg yolks

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Starch & Flavorings

06 - 3 tablespoons cornstarch
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

# Step-by-Step Guide:

01 - In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
02 - Add the hojicha tea. Remove from heat, cover, and steep for 10 minutes.
03 - Strain the milk through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Discard leaves.
04 - In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
05 - Gradually pour the warm hojicha-infused milk into the yolk mixture, whisking constantly to temper the eggs.
06 - Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2 to 3 minutes.
07 - Remove from heat and whisk in butter and vanilla extract until fully incorporated.
08 - Transfer pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
09 - Chill in the refrigerator for at least 1 hour, or until completely cool and set.
10 - Before using, whisk briefly to smooth out the cream.

# Expert Advice:

01 -
  • The roasted tea flavor is sophisticated but never bitter, lending a warmth that makes people pause mid-bite wondering what they're tasting.
  • It's silky enough to pipe into éclairs but sturdy enough to hold its shape in layered cakes, making it genuinely versatile.
  • You'll feel like a pastry chef without needing fancy equipment or years of practice.
02 -
  • The cornstarch is non-negotiable—it's what prevents the cream from separating or becoming grainy as it cools and is stored, something I learned the hard way before understanding the science behind it.
  • Tempering the eggs slowly genuinely matters; rushing this step turns your beautiful cream into sweet scrambled eggs, a mistake that tastes as unfortunate as it sounds.
03 -
  • Quality hojicha makes an enormous difference—if your local tea shop has a roasted hojicha that smells like toasted nuts rather than dusty leaves, that's the one to choose.
  • You can substitute hojicha powder for loose leaf tea (use 2 teaspoons and whisk it directly into the finished cream to avoid any grittiness), which eliminates the steeping and straining steps entirely.
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