The Key to the Ideal Pastry Cream

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Pastry cream, also referred to as crème pâtissière, is a thick, rich custard used in many traditional sweets. It’s a filling for cakes and pastries, including éclairs, cream puffs, and tarts. Achieving the ideal consistency and taste might seem difficult, but it’s simple with the correct method. Here’s how to make the best pastry cream, step-by-step.

Ingredients:

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar, divided
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 5 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (30 g) unsalted butter, finely chopped

Instructions:

Prepare the Milk Mixture:

  1. In a medium saucepan, combine the whole milk and half of the granulated sugar (1/4 cup).
  2. If using a vanilla bean, split it and scrape the seeds into the milk mixture. (If using vanilla extract, add it later.)
  3. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

Prepare the Egg Mixture:

  1. In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and light in color. This will take about 2-3 minutes.

Temper the Eggs:

  1. Once the milk mixture is heated, slowly add about one-third of it to the egg mixture, whisking constantly to temper the eggs. This step gradually raises the temperature of the eggs to prevent curdling.
  2. Return the tempered egg mixture to the saucepan with the remaining hot milk, continuously stirring the mixture.

Cook the Pastry Cream:

  1. Place the saucepan back over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This will take about 2-3 minutes. Once it starts to boil, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
  2. Remove the saucepan from the heat and immediately whisk in the butter and vanilla extract (if you didn’t use a vanilla bean).

Strain and Cool:

  1. Strain the pastry cream into a clean bowl using a fine-mesh sieve to remove any lumps or bits of cooked egg.
  2. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
  3. Allow the pastry cream to cool to room temperature before chilling it in the refrigerator until very cold, at least 2 hours.

Success Tips:

  • Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
  • Whisk Continuously: This ensures a smooth texture and prevents lumps from forming.
  • Strain the Cream: Straining guarantees a smooth and silky texture without any cooked egg fragments.
  • Cool Properly: Applying plastic wrap directly to the surface while cooling inhibits the formation of a skin, preserving the cream’s texture.

Variations:

  • Chocolate Pastry Cream: Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until the chocolate is melted and fully combined.
  • Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the hot milk mixture before tempering the eggs.

Use Suggestions:

  • Fill Éclairs and Cream Puffs: Pipe the cold pastry cream into éclairs or cream puffs for a classic French dessert.
  • Layer in Cakes: Use as a rich, creamy filling between cake layers.
  • Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for a visually striking dessert.

In Summary:

Pastry cream is a versatile and essential ingredient in many desserts. Mastering this recipe will enhance your baking skills and allow you to create a variety of delicious treats. Enjoy the creamy, rich texture and delightful taste that perfect pastry cream brings to your pastries!

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