Pastry cream, also known as crème pâtissière, is a silky custard that forms the heart of countless classic desserts. From éclairs to tarts and cream puffs, this versatile filling adds a luscious touch to your sweets. While achieving the perfect consistency might seem intimidating, this step-by-step guide ensures you can master it effortlessly.
Who is This Recipe For?
This recipe is perfect for:
- Beginner bakers looking to expand their skills.
- Dessert enthusiasts who want to elevate their pastries.
- Anyone who enjoys homemade, from-scratch baking.
- Fans of classic French desserts.
Why It’s Great
- Versatile: Can be used in a variety of desserts like éclairs, tarts, and cakes.
- Rich Flavor: Made with real vanilla, milk, and butter for an authentic taste.
- Customizable: Easily adapt into chocolate or coffee pastry cream.
- Simple Ingredients: Uses pantry staples and fresh dairy for an impressive result.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowls
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 480 ml (2 cups) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (¼ cup) cornstarch
- 2 tbsp (30 g) unsalted butter, finely chopped
Step-by-Step Instructions
Step 1: Heat the Milk Mixture
- In a medium saucepan, combine whole milk, half the granulated sugar (¼ cup), and the seeds of a vanilla bean. If using vanilla extract, add it later.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Mixture
- In a mixing bowl, whisk together egg yolks, the remaining ¼ cup granulated sugar, and cornstarch. Whisk until the mixture becomes creamy and pale, about 2–3 minutes.
Step 3: Temper the Eggs
- Slowly pour about one-third of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents curdling.
- Return the tempered egg mixture to the saucepan with the remaining hot milk.
Step 4: Cook the Pastry Cream
- Cook the mixture over medium heat, whisking continuously, until it thickens and begins to bubble. This takes about 2–3 minutes.
- Once thickened, continue cooking for another 1–2 minutes to ensure the cornstarch is fully cooked.
Step 5: Finish with Butter and Vanilla
- Remove the saucepan from the heat and whisk in the butter and vanilla extract (if not using a vanilla bean).
Step 6: Strain and Cool
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow it to cool to room temperature, then refrigerate for at least 2 hours before using.
Tips for Success
- Use Fresh Ingredients: The freshness of milk, eggs, and butter greatly impacts the taste and texture.
- Whisk Continuously: Prevents lumps and ensures a smooth consistency.
- Strain for Perfection: Removes any cooked egg bits or lumps for a silky result.
- Cool Properly: Cover with plastic wrap to maintain a smooth surface and ideal texture.
