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Instructions
Step 1: Infuse the Milk
Begin by placing the whole milk in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, adding the pod as well. If you’re using vanilla extract, you can skip this step and add it later. Heat the milk over medium heat until it just begins to simmer, but not boil. Remove from heat and let it steep for about 10 minutes to infuse the vanilla flavor.
Step 2: Mix the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and smooth. Then, sift in the cornstarch and whisk until fully incorporated. This step is important for creating a thick, stable custard.
Step 3: Temper the Eggs
Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This gradual process, known as “tempering,” helps prevent the eggs from scrambling. Once you’ve added about half of the milk, pour the egg mixture back into the saucepan with the remaining milk.
Step 4: Cook the Pastry Cream
Return the saucepan to the stove over medium heat. Continue to cook, whisking constantly, until the mixture thickens and starts to bubble. This usually takes about 3-5 minutes. Keep stirring to avoid any lumps. The mixture should be thick enough to coat the back of a spoon.
Step 5: Finish the Cream
Once the pastry cream has thickened, remove it from the heat. Stir in the butter and, if using, the heavy cream for extra richness. Whisk until smooth and silky.
Step 6: Chill and Use
Transfer the pastry cream to a bowl and cover with plastic wrap, ensuring the wrap is directly touching the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using. The cream will thicken further as it cools.
Tips for the Perfect Pastry Cream
- Vanilla bean vs. extract: For the most luxurious flavor, vanilla bean is the best choice, but if you’re in a pinch, pure vanilla extract works just as well.
- Straining: For a super smooth cream, strain the pastry cream through a fine mesh sieve before cooling. This ensures there are no lumps or bits of cooked egg.
- Flavor variations: Customize the flavor by infusing the milk with other ingredients like citrus zest, coffee beans, or cinnamon. Simply strain the flavoring out before mixing with the egg yolks.
- Storage: Pastry cream can be made a day or two ahead of time. Just store it in an airtight container in the fridge.
How to Use Pastry Cream
Pastry cream can be used in a variety of desserts, including:
- Cream puffs: Pipe the pastry cream into light, airy puffs.
- Fruit tarts: Spread pastry cream on a tart shell and top with fresh fruit.
- Eclairs: Fill eclairs with this creamy delight for a classic French treat.
- Layer cakes: Use as a filling between cake layers for an indulgent, rich dessert.
- Napoleons: Layer between crispy puff pastry for a deliciously flaky dessert.
Why You’ll Love This Pastry Cream Recipe
This secret pastry cream recipe is the foundation for many delectable desserts and pastries. The creamy texture, delicate sweetness, and luxurious vanilla flavor will elevate your baking to professional levels. With just a few simple ingredients and some careful attention, you’ll be able to create the most perfect, velvety pastry cream that’s perfect for all kinds of treats. Try it today and transform your desserts into showstoppers!
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