Pastry cream (crème pâtissière) is a rich, velvety custard used in many desserts like tarts, éclairs, and cream puffs. While there are various ways to make it, here’s a “secret” recipe that will give you a smooth, flavorful pastry cream with a great texture:
Ingredients:
- 500 ml (2 cups) whole milk
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 6 large egg yolks
- 100 g (1/2 cup) granulated sugar
- 40 g (1/4 cup) cornstarch
- 40 g (3 tbsp) unsalted butter, at room temperature
- Pinch of salt
- Optional: 1-2 tbsp heavy cream for extra silkiness
Instructions:
- Infuse the Milk with Vanilla:
- In a medium saucepan, heat the milk over medium heat. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.
- Heat the milk until it’s just below boiling (when small bubbles form around the edge), then remove it from the heat and let it infuse for 10 minutes. If using vanilla extract, add it later in the process.
- Whisk the Egg Yolks:
- While the milk is infusing, whisk together the egg yolks, sugar, cornstarch, and salt in a large bowl. You want the mixture to become smooth and pale.
- Temper the Egg Mixture:
- Once the milk has infused, remove the vanilla pod. Gradually add a small amount of the hot milk to the egg mixture while whisking continuously (this is called tempering). This will prevent the eggs from curdling.
- Continue adding the milk in small increments until about half of it is incorporated. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream:
- Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and comes to a gentle boil (this should take about 3-5 minutes). Once it thickens, keep whisking for another 30 seconds to ensure the cornstarch is fully cooked out.
- Remove the saucepan from the heat.
- Finish the Cream:
- Immediately whisk in the butter until fully melted and incorporated. If you’re using vanilla extract, add it now (about 1-2 tsp). This step gives the pastry cream a smooth, glossy finish.
- For an extra smooth texture, you can add a tablespoon or two of heavy cream, which makes the cream even silkier.
- Cool and Store:
- Pour the pastry cream into a clean bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming.
- Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before using. It will keep in the fridge for up to 3 days.
Tips for Perfect Pastry Cream:
- Consistency: If your pastry cream is too thick, you can thin it out by whisking in a little more milk (cold) once it’s cooled.
- Flavor Variations: You can infuse the milk with different flavorings like citrus zest, coffee, or cinnamon to give your pastry cream a unique twist.
- Texture Tip: Be sure to whisk constantly during the cooking process to prevent lumps. If you do end up with lumps, you can strain the cream through a fine sieve to smooth it out.
With this recipe, your pastry cream will have a luxurious consistency, perfect for filling pastries or as a base for other desserts.
