Description
Pastry cream, also known as crème pâtissière, is a silky custard that forms the heart of countless classic desserts. From éclairs to tarts and cream puffs, this versatile filling adds a luscious touch to your sweets. While achieving the perfect consistency might seem intimidating, this step-by-step guide ensures you can master it effortlessly.
Who is This Recipe For?
This recipe is perfect for:
- Beginner bakers looking to expand their skills.
- Dessert enthusiasts who want to elevate their pastries.
- Anyone who enjoys homemade, from-scratch baking.
- Fans of classic French desserts.
Why It’s Great
- Versatile: Can be used in a variety of desserts like éclairs, tarts, and cakes.
- Rich Flavor: Made with real vanilla, milk, and butter for an authentic taste.
- Customizable: Easily adapt into chocolate or coffee pastry cream.
- Simple Ingredients: Uses pantry staples and fresh dairy for an impressive result.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowls
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 480 ml (2 cups) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (¼ cup) cornstarch
- 2 tbsp (30 g) unsalted butter, finely chopped
Step-by-Step Instructions
Step 1: Heat the Milk Mixture
- In a medium saucepan, combine whole milk, half the granulated sugar (¼ cup), and the seeds of a vanilla bean. If using vanilla extract, add it later.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Mixture
- In a mixing bowl, whisk together egg yolks, the remaining ¼ cup granulated sugar, and cornstarch. Whisk until the mixture becomes creamy and pale, about 2–3 minutes.
Step 3: Temper the Eggs
- Slowly pour about one-third of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents curdling.
- Return the tempered egg mixture to the saucepan with the remaining hot milk.
Step 4: Cook the Pastry Cream
- Cook the mixture over medium heat, whisking continuously, until it thickens and begins to bubble. This takes about 2–3 minutes.
- Once thickened, continue cooking for another 1–2 minutes to ensure the cornstarch is fully cooked.
Step 5: Finish with Butter and Vanilla
- Remove the saucepan from the heat and whisk in the butter and vanilla extract (if not using a vanilla bean).
Step 6: Strain and Cool
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow it to cool to room temperature, then refrigerate for at least 2 hours before using.
Tips for Success
- Use Fresh Ingredients: The freshness of milk, eggs, and butter greatly impacts the taste and texture.
- Whisk Continuously: Prevents lumps and ensures a smooth consistency.
- Strain for Perfection: Removes any cooked egg bits or lumps for a silky result.
- Cool Properly: Cover with plastic wrap to maintain a smooth surface and ideal texture.
Variations
- Chocolate Pastry Cream: Stir in 4 ounces (113 g) of chopped dark chocolate after removing the cream from heat. Mix until melted and smooth.
- Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules into the hot milk mixture before tempering the eggs.
Uses for Pastry Cream
- Fill Éclairs and Cream Puffs: A classic choice for an indulgent treat.
- Layer Cakes: Add a creamy filling between cake layers for a rich dessert.
- Tarts: Spoon into pre-baked tart shells and top with fresh fruit for a stunning dessert.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Whisk gently before using to restore the creamy texture.
- Freezing: Not recommended, as the texture may break upon thawing.
FAQ
1. Can I make pastry cream in advance?
Yes! Pastry cream can be made up to 2 days ahead and stored in the refrigerator until needed.
2. How do I fix lumpy pastry cream?
If lumps form, pass the pastry cream through a fine-mesh sieve while it’s still warm.
3. Can I make it dairy-free?
Yes, substitute whole milk with plant-based milk like almond or coconut milk, and use vegan butter.
Conclusion
Mastering pastry cream is a game-changer for your baking repertoire. With its creamy texture and rich flavor, this recipe is sure to elevate any dessert. Whether you’re filling éclairs, layering cakes, or crafting tarts, this classic custard will become your go-to filling for sweet creations. Try it today and enjoy the delicious results!
