Pastry Cream, or Crème Pâtissière, is a luscious and versatile custard that’s a cornerstone of classic baking. This creamy, smooth filling is rich in flavor and texture, making it ideal for a wide range of desserts like éclairs, cream puffs, fruit tarts, and cakes. Its delicate vanilla aroma and velvety consistency are sure to elevate your pastries to a professional level.
The process of making pastry cream is straightforward, but it requires patience and attention to detail. By tempering the eggs and constantly stirring as the custard cooks, you achieve a silky texture without lumps. Whether you’re a seasoned baker or a beginner, this recipe is a must-have in your repertoire.
Why You’ll Love This Recipe
• Creamy Perfection: Smooth, rich, and indulgent texture enhances any dessert.
• Versatile: Use it as a filling, topping, or layer in countless pastries.
• Reliable Recipe: Straightforward steps ensure foolproof results every time.
Ingredients
• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
Step 1: Heat the Milk
1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Remove from heat and set aside, allowing the milk to cool slightly.
Step 2: Prepare the Egg Mixture
1. In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes light and creamy.
2. Add the cornstarch and whisk until the mixture is smooth and free of lumps.
Step 3: Temper the Eggs
1. Gradually pour the hot milk into the egg mixture in a thin stream, whisking constantly to prevent the eggs from scrambling.
2. Continue whisking until all the milk is incorporated.
Step 4: Cook the Custard
1. Pour the combined mixture back into the saucepan and place it over medium heat.
2. Cook while stirring constantly with a whisk or wooden spoon, ensuring the custard doesn’t stick to the bottom of the pan.
3. After about 2-3 minutes, the mixture will thicken and come to a gentle boil.
Step 5: Add Flavor and Strain
1. Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt for flavor.
2. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
Step 6: Chill the Pastry Cream
1. Cover the surface of the pastry cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming.
2. Let the pastry cream cool to room temperature before refrigerating it for at least 2 hours, or until fully chilled and set.
Step 7: Stir Before Using
1. Once chilled, give the pastry cream a good stir to restore its smooth consistency.
2. Use it to fill pastries, layer in cakes, or enjoy it as a decadent dessert on its own.
Tips
• Avoid Lumps: Whisk constantly during cooking and strain through a sieve for a perfectly smooth cream.
• Custom Flavors: Replace vanilla extract with almond extract, citrus zest, or a splash of liqueur for variation.
• Prevent Overcooking: Remove from heat as soon as the mixture thickens and starts to boil.
Storage Options
• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as freezing can alter the texture.
Classic Pastry Cream is a foundation recipe every baker should master. Its silky texture and delicate flavor make it an elegant addition to a wide array of desserts, sure to impress every time!
