Secret Pastry Cream Recipe

Ingredients:

• 1 liter of whole milk
• 5 tablespoons cornstarch
• 4 egg yolks
• 200 grams granulated sugar (approximately 1 cup)
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 50 grams unsalted butter (approximately 2 tablespoons), cut into small pieces

Instructions:

Prepare the Milk Mixture:

1. Heat the Milk:
   • In a medium saucepan, combine the milk and half of the granulated sugar (100 grams).
   • If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the seeds and the bean pod to the milk mixture.
   • If using vanilla extract, add it after the mixture has been heated.
   • Set the saucepan over medium heat and bring it to a gentle simmer, stirring occasionally to dissolve the sugar.

Prepare the Egg Mixture:

2. Whisk the Egg Yolks:
   • In a large mixing bowl, whisk together the egg yolks, the remaining granulated sugar (100 grams), and the cornstarch until the mixture is pale and smooth.

Temper the Eggs:

3. Combine Mixtures:
   • Once the milk mixture is hot, remove the vanilla bean pod (if used).
   • Gradually pour about one-third of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
   • Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.

Cook the Pastry Cream:

4. Thicken the Cream:
   • Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and begins to bubble. This should take about 2-3 minutes.
   • Once it starts to boil, continue cooking for an additional 1-2 minutes to ensure the cornstarch is fully cooked.

Finish the Pastry Cream:

5. Add the Butter:
   • Remove the saucepan from heat and immediately whisk in the butter pieces until fully melted and incorporated.
   • If using vanilla extract, add it now.

Strain and Chill:

6. Strain the Cream:
   • Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
7. Cool the Cream:
   • Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
   • Let the cream cool to room temperature, then refrigerate until cold, at least 2 hours.

Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins + chilling time | Yield: Approximately 4 cups

This secret pastry cream recipe is perfect for filling éclairs, cream puffs, tarts, and cakes. Its rich, creamy texture and delicious vanilla flavor make it an essential component in many classic desserts. Enjoy the perfect pastry cream every time!