Pastry cream, or crème pâtissière, is a rich, creamy custard that serves as the perfect filling for éclairs, cream puffs, tarts, and cakes. The secret to achieving a silky-smooth texture lies in the technique—proper tempering, continuous whisking, and the right balance of ingredients. This recipe ensures a luscious, velvety pastry cream that will elevate your homemade desserts Secret Recipe](https://recipequickandeasy.com/pastry-cream-creme-patissiere-secret-recipe/).
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- ½ cup granulated sugar, divided
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons 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 (or add vanilla extract later if using).
- Heat the milk over medium heat until it just starts to simmer.
- Remove from heat and let it sit 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 pale and thick.
- Add cornstarch to the egg mixture 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 thick, pudding-like consistency (about 2-3 minutes after bubbling).
- Remove from heat and immediately whisk in butter until fully incorporated and smooth.
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, or until well chilled.
Step 6: Use the Pastry Cream
- Once chilled, the pastry cream is ready to be used as a filling for éclairs, cream puffs, fruit tarts, or any other dessert requiring a rich custard filling.
Tips for Perfect Pastry Cream
- Vanilla Bean vs. Extract: If using vanilla extract, add it after the mixture has thickened and been removed from heat.
- Smooth Consistency: Whisk continuously while cooking to prevent lumps.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before using to restore its smooth texture.
Mastering the art of making pastry cream opens up a world of delicious possibilities in your baking repertoire Secret Recipe](https://recipequickandeasy.com/pastry-cream-creme-patissiere-secret-recipe/). Would you like variations, such as chocolate or citrus-infused pastry cream? 😊