Pastry cream is the foundation of many delicious desserts, from éclairs to cream puffs. Achieving the ideal pastry cream involves a delicate balance of ingredients and technique. This recipe will guide you through the steps for making the perfect, silky smooth pastry cream every time.
Ingredients
- 480 ml (2 cups) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (1/4 cup) cornstarch
- 2 tbsp (30 g) unsalted butter, finely chopped
Instructions
1. Prepare the Milk Mixture
In a medium pot, combine the whole milk with 1/4 cup of the granulated sugar. If you’re using a vanilla bean, scrape out the seeds and add them to the milk. Alternatively, you can add vanilla extract at the end. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to simmer.
2. Prepare the Egg Mixture
In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and cornstarch. Continue whisking until the mixture becomes smooth and pale, about 2-3 minutes.
3. Temper the Eggs
Once the milk mixture is simmering, slowly pour about one-third of it into the egg mixture, whisking constantly. This step helps gradually raise the temperature of the eggs to prevent curdling.
4. Combine and Cook the Pastry Cream
Return the tempered egg mixture to the pot with the remaining milk and whisk continuously. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This will take about 2-3 minutes. Once it begins to boil, cook for 1-2 more minutes to ensure the cornstarch is fully activated.
5. Add Butter and Vanilla
Remove the pot from the heat and whisk in the butter until fully melted and combined. If you didn’t use a vanilla bean, you can add vanilla extract at this stage.
6. Strain and Cool
To ensure a smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl, removing any lumps or egg fragments. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the cream. Allow the pastry cream to cool to room temperature, then refrigerate for at least two hours until thoroughly chilled.
Success Tips
- Use Fresh Ingredients: Fresh milk, eggs, and butter will make a noticeable difference in both flavor and texture.
- Whisk Continuously: Constant whisking helps ensure a smooth and lump-free cream.
- Strain the Cream: Straining the pastry cream ensures a silky-smooth texture, free from cooked egg bits.
- Proper Cooling: Covering the cream with plastic wrap while it cools prevents a skin from forming, which can disrupt the texture.
Variations
- Chocolate Pastry Cream: Add 4 oz (113 g) of chopped dark chocolate to the hot pastry cream and whisk until melted for a decadent chocolate version.
- Coffee Pastry Cream: Dissolve 2 tbsp of instant coffee granules into the heated milk mixture before combining it with the eggs for a delicious coffee-flavored cream.
Usage Ideas
- Fill Éclairs or Cream Puffs: Pipe cold pastry cream into éclairs or cream puffs for a classic treat.
- Layer in Cakes: Use pastry cream as a creamy filling between cake layers for added richness.
With these simple steps and tips, you’ll be able to create the ideal pastry cream every time—perfect for a wide range of desserts!
