Pastry cream, also known as crème pâtissière, is a staple in French baking. It’s a rich, creamy custard used to fill éclairs, tarts, and various pastries. This recipe unveils the secrets to achieving the perfect texture and flavor, ensuring a silky smooth and delicious pastry cream every time.
Ingredients
- 2 cups (500 ml) whole milk
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 6 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter, softened
- A pinch of salt
Instructions
- Prepare the Milk and Vanilla:
- Pour the milk into a medium saucepan.
- If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk. If using vanilla extract, it will be added later.
- Heat the milk over medium heat until it just begins to simmer. Do not let it boil. Once it reaches this point, remove the saucepan from heat and let it steep for 10-15 minutes. If you used a vanilla bean, remove the pod from the milk.
- Mix the Egg Yolks, Sugar, and Cornstarch:
- In a large bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Add the cornstarch and a pinch of salt, whisking until completely smooth and free of lumps.
- Temper the Eggs:
- Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This is called tempering.
- Continue to add the hot milk slowly while whisking until all the milk is incorporated into the egg mixture.
- Cook the Pastry Cream:
- Pour the mixture back into the saucepan and place it over medium heat.
- Cook the mixture, whisking constantly, until it thickens and starts to bubble. This should take about 2-3 minutes.
- Once it reaches a pudding-like consistency, remove the saucepan from heat.
- Finish the Pastry Cream:
- Add the butter and vanilla extract (if you didn’t use a vanilla bean earlier) to the hot pastry cream. Whisk until the butter is fully melted and incorporated, and the mixture is smooth.
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
- Chill the Pastry Cream:
- Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Allow the cream to cool to room temperature, then refrigerate for at least 2 hours, or until well chilled.
Tips for Success
- Consistency: If the cream is too thick, you can whisk in a little bit of milk to achieve the desired consistency.
- Flavor Variations: For different flavors, you can infuse the milk with other ingredients like coffee beans, citrus zest, or even a splash of liqueur.
- Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Whisk it before use to restore its smooth texture.
Enjoy your perfectly smooth and delicious pastry cream in all your favorite desserts!