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Ingredients for Ideal Pastry Cream
- 2 cups whole milk (you can use heavy cream for a richer texture, but whole milk is ideal for balance)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch (this helps to thicken the cream without making it too heavy)
- 4 large egg yolks
- 2 tablespoons unsalted butter (for richness and smoothness)
- 1 teaspoon vanilla extract (or the seeds from one vanilla bean for a more intense vanilla flavor)
- Pinch of salt
Step-by-Step Instructions for Perfect Pastry Cream
Step 1: Warm the Milk
In a medium saucepan, pour the milk and add half of the sugar (about 1/4 cup). Heat the mixture over medium heat, stirring occasionally, until the milk is steaming and hot, but not boiling. Be careful not to scorch the milk.
Step 2: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, the remaining sugar, cornstarch, and a pinch of salt. Whisk until the mixture is smooth and light, with no lumps.
Step 3: Temper the Eggs
Once the milk is warm, you’ll need to temper the egg mixture to avoid scrambling the yolks. To do this, slowly pour a little of the hot milk into the egg mixture, whisking constantly. This will gently warm the eggs without cooking them. Continue adding the milk gradually, whisking all the while, until the egg mixture is warmed through.
Step 4: Combine and Cook the Mixture
Once the egg mixture is tempered, slowly pour it back into the saucepan with the remaining milk. Cook the mixture over medium heat, whisking constantly. This is where the magic happens. As the mixture heats up, the starch will start to thicken it. Keep whisking to prevent any lumps from forming. After about 3-5 minutes, the pastry cream will thicken and start to bubble. When this happens, reduce the heat to low and continue whisking for another 2 minutes to ensure it is fully thickened.
Step 5: Add Butter and Vanilla
Remove the saucepan from the heat, and immediately add the butter. Stir it in until it’s completely melted and incorporated. Then add the vanilla extract (or scraped vanilla bean seeds), and stir to combine. The butter will make the pastry cream extra smooth and creamy.
Step 6: Cool the Pastry Cream
Transfer the pastry cream to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, and then refrigerate it for at least 2 hours before using. Pastry cream can be made a day ahead and stored in the fridge until ready to use.
Tips for the Perfect Pastry Cream
- Whisk Constantly: When cooking the pastry cream, it’s crucial to whisk constantly to avoid any lumps and ensure the mixture thickens evenly.
- Don’t Skip Tempering: Be sure to slowly add the hot milk to the egg mixture to prevent cooking the eggs. Tempering ensures your pastry cream remains smooth and silky.
- Proper Consistency: The cream should be thick enough to coat the back of a spoon but still soft enough to pipe easily. If it’s too thick, whisk in a bit of milk to loosen it up before using.
- Cool Properly: After cooking, make sure to cool the pastry cream in an airtight container or bowl. Cover it with plastic wrap to avoid the formation of a skin on top.
- Flavor Variations: Feel free to experiment with different flavorings. Coffee, chocolate, or even citrus zest can be added for a fun twist on the classic vanilla flavor.
How to Use Pastry Cream
Now that you’ve mastered the art of making the perfect pastry cream, here are some delicious ways to use it:
- Eclairs: Pipe it into freshly baked eclairs and top with chocolate glaze.
- Fruit Tarts: Fill a tart shell with pastry cream and top with fresh fruit for a stunning dessert.
- Cream Puffs: Use it as a filling for airy cream puffs.
- Cake Filling: Add it between layers of cake for an extra creamy bite.
- Donuts: Pipe it into donuts for a decadent treat.
Final Thoughts
Making pastry cream is an essential skill for any baker, and mastering it will open the doors to so many incredible desserts. The ideal pastry cream is smooth, creamy, and full of rich, balanced flavor. With the right ingredients and technique, you can achieve pastry cream perfection every time. Whether you’re filling pastries, cakes, or tarts, this silky custard will add an extra touch of elegance to any dessert.
So, grab your whisk and start making your ideal pastry cream—your next dessert creation is sure to be a hit! 🍰🥄
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