Pastry cream, or Crème Pâtissière, is a rich, silky custard used in classic desserts like éclairs, cream puffs, fruit tarts, and cakes. The secret to perfect pastry cream lies in the technique—proper tempering, continuous whisking, and the right balance of ingredients. This recipe ensures a smooth, luscious texture with deep vanilla flavor, making it the ideal filling for your favorite pastries.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
- ½ cup granulated sugar, divided
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
Instructions:
Step 1: Infuse the Milk
- In a medium saucepan, combine whole milk and the seeds from the vanilla bean along with the scraped pod.
- Heat the milk over medium heat until it just starts to simmer.
- Remove from heat and let it sit for 5 minutes to allow the vanilla to infuse the milk.
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together egg yolks and ¼ cup granulated sugar until the mixture is pale and thick.
- Add cornstarch and whisk until smooth.
Step 3: 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 curdling).
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
Step 4: Cook the Pastry Cream
- Return the saucepan to the stove and cook over medium heat, whisking constantly.
- As the mixture heats up, it will thicken—continue whisking until it reaches a pudding-like consistency (about 2-3 minutes after bubbling starts).
- Remove from heat and immediately whisk in butter until fully incorporated.
Step 5: Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl.
- To prevent a skin from forming, press a piece of plastic wrap directly onto the surface.
- Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours before using.
Final Thoughts:
This secret pastry cream recipe delivers a smooth, velvety texture with deep vanilla flavor, making it the perfect filling for éclairs, cream puffs, fruit tarts, and cakes. Mastering this technique will elevate your baking and open up endless possibilities for delicious desserts!
Would you like variations or ideas for using it in recipes? 😊
You can also check out this recipe for more details!