Pastry cream is a classic French custard that’s thickened with egg yolks and cornstarch, then enriched with butter and infused with vanilla. It’s smooth, creamy, and stable enough to pipe into pastries or layer in cakes. This “secret” version focuses on technique—tempering, straining, and chilling—to achieve a velvety finish that rivals any patisserie. Once mastered, it becomes your go-to filling for everything from fruit tarts to Boston cream pie.
Ingredients:
- 2 cups whole milk
- ½ cup granulated sugar (divided)
- 4 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 vanilla bean (split and scraped) or 1½ teaspoons pure vanilla extract
Instructions:
1. Infuse the Milk
- In a medium saucepan, combine the milk and the seeds from the vanilla bean along with the pod.
- Heat over medium until it just begins to simmer—don’t boil.
- Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
- If using vanilla extract instead, skip this step and add it later.
2. Prepare the Egg Mixture
- In a medium bowl, whisk together the egg yolks and ¼ cup of sugar until pale and thick.
- Add cornstarch and salt, whisking until smooth and lump-free.
3. Temper the Eggs
- Remove the vanilla pod from the milk.
- Slowly drizzle about half of the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Custard
- Return the saucepan to medium heat.
- Whisk continuously as the mixture begins to thicken—this takes about 2–3 minutes.
- Once it starts bubbling, cook for 1 more minute to eliminate any raw starch taste.
- Remove from heat and immediately whisk in the butter and vanilla extract (if not using a bean).
5. Strain for Smoothness
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- This step ensures a silky texture worthy of bakery-level desserts.
6. Cool and Chill
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 2 hours.
Serving Suggestions:
- Pipe into éclairs, cream puffs, or doughnuts.
- Spread in fruit tarts and top with fresh berries.
- Layer between sponge cakes or use in mille-feuille.
- Fold in whipped cream for a lighter diplomat cream.
Tips & Variations:
- Flavor Twists: Add citrus zest, espresso powder, almond extract, or liqueur like Grand Marnier for unique spins.
- Lighter Version: Fold in whipped cream to create crème légère.
- Extra Gloss: Stir in a tablespoon of butter at the end for added shine and richness.
- Storage: Keeps in the fridge for up to 3 days. Stir before using to restore smoothness.
This pastry cream is your golden ticket to elegant desserts with a professional touch. Want to explore a chocolate or coconut version next? I’ve got plenty of dreamy variations to share!