Pastry cream, or crème pâtissière, is a rich, creamy custard that’s used as a filling in many classic desserts like éclairs, cream puffs, tarts, and cakes. This silky smooth custard is made with simple ingredients, but the secret to perfect pastry cream lies in the technique. Follow this detailed recipe to create luscious, velvety pastry cream that will elevate your homemade desserts.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 1/2 cup granulated sugar, divided
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
Step-by-Step Guide:
- Infuse the Milk:
- In a medium saucepan, combine the whole milk and the seeds from the vanilla bean along with the scraped pod (or add the vanilla extract later if using).
- Heat the milk over medium heat until it just starts to simmer. Remove from heat and let it sit to allow the vanilla to infuse the milk.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the egg yolks and half of the granulated sugar (1/4 cup) until the mixture is pale and thick.
- Add the cornstarch to the egg mixture and whisk until smooth.
- Temper the Eggs:
- Remove the vanilla bean pod from the milk.
- Gradually whisk about half of the warm milk into the egg mixture to temper the eggs. This prevents the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream:
- Return the saucepan to the stove and cook the mixture over medium heat, whisking constantly.
- As the mixture heats up, it will thicken. Continue to whisk until it reaches a thick, pudding-like consistency. This usually takes about 2-3 minutes after it starts to bubble.
- Remove the saucepan from the heat and immediately whisk in the butter until it is fully incorporated and the pastry cream is smooth.
- Cool the Pastry Cream:
- Transfer the pastry cream to a clean bowl.
- To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the pastry cream.
- Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours, or until well chilled.
- Use the Pastry Cream:
- Once chilled, the pastry cream is ready to be used as a filling for éclairs, cream puffs, fruit tarts, or any other dessert that calls for a rich custard filling.
Tips:
- Vanilla Bean: If using vanilla extract instead of a vanilla bean, add it to the milk after the mixture has thickened and been removed from the heat.
- Smooth Consistency: Whisk continuously while cooking to prevent lumps and ensure a smooth, creamy texture.
- Storage: Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days. Stir before using to restore its smooth texture.
Mastering the art of making pastry cream opens up a world of delicious possibilities in your baking repertoire. This secret recipe for crème pâtissière delivers a rich, silky, and flavorful custard that’s perfect for filling and enhancing a variety of desserts. Enjoy creating elegant and delightful treats with this versatile and luscious pastry cream!
