Perfect Pastry Cream Recipe

Perfect Pastry Cream Recipe

Pastry cream, or crème pâtissière, is a classic element in the world of baking, celebrated for its versatility and rich, velvety texture. This creamy custard serves as a foundation for countless desserts, from éclairs and cream puffs to layered cakes and tarts. Understanding how to make the perfect pastry cream not only enhances your baking repertoire but also opens the door to a myriad of delicious creations that can impress family and friends.

At its core, pastry cream is made from simple ingredients: milk, sugar, egg yolks, cornstarch, and butter. However, the magic lies in the technique. The process involves carefully heating the milk and gradually incorporating it into the egg mixture, ensuring a smooth and luscious result. This technique, known as tempering, is crucial to prevent the eggs from curdling, allowing the cream to thicken beautifully.

When made correctly, pastry cream boasts a rich flavor profile that can be enhanced with vanilla, chocolate, coffee, or even fruit purées. This versatility means it can be adapted to suit various desserts and flavor preferences, making it a staple in both home kitchens and professional bakeries alike.

Ingredients:

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar, divided
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 large egg yolks
• ⅓ cup (30 g) cornstarch
• 2 tbsp (30 g) unsalted butter, cut into pieces

Instructions:

1. Prepare the Milk Mixture:
   • In a medium saucepan, combine the milk with half the sugar (¼ cup).
   • If using a vanilla bean, split it and scrape the seeds into the milk. For vanilla extract, add it later.
   • Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture simmers.
2. Prepare the Egg Mixture:
   • In a separate bowl, whisk the egg yolks with the remaining sugar (¼ cup) and cornstarch until pale and creamy (about 2 minutes).
3. Temper the Eggs:
   • Gradually pour about one-third of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
   • Slowly return the tempered egg mixture to the saucepan with the remaining hot milk.
4. Cook the Pastry Cream:
   • Stir the mixture continuously over medium heat until it thickens and starts to bubble (2-3 minutes).
   • Once it begins to boil, cook for an additional 1-2 minutes to fully cook the cornstarch.
5. Add Butter and Vanilla:
   • Remove the saucepan from heat. Stir in the butter and, if using, vanilla extract.
6. Strain and Cool:
   • Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
   • Press plastic wrap directly onto the surface to prevent a skin from forming.
   • Let it cool to room temperature, then refrigerate until chilled (about 2 hours).