Introduction:
Pastry cream, also known as crème pâtissière, is a rich, smooth, and velvety custard used as a filling in many pastries like éclairs, tarts, and cream puffs.
It’s made by cooking egg yolks, sugar, and milk together and thickening it with cornstarch, butter, and vanilla.
This versatile filling can be flavored with various extracts or liqueurs to suit different desserts.
Ingredients:
2 cups whole milk
1 vanilla bean (or 2 tsp pure vanilla extract)
1/2 cup granulated sugar
1/4 cup cornstarch
5 large egg yolks
2 tbsp unsalted butter, cut into small pieces
Pinch of salt
Instructions:
Prepare the Milk:
In a saucepan, heat the milk over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk, adding the pod as well. Heat until it just begins to steam, then remove from heat. If using vanilla extract, skip this step and add it later.
Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
Temper the Eggs:
Slowly pour a little of the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling. Gradually whisk in the rest of the milk.
Cook the Mixture:
Pour the egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly. Once the mixture starts to thicken, continue whisking for another 1-2 minutes, until it is thick enough to coat the back of a spoon.
Finish the Pastry Cream: Remove the saucepan from heat. Discard the vanilla pod, if used, and stir in the butter until fully incorporated. If you used vanilla extract, add it now.
Cool and Store:
Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 2 hours before using.
Description:
Pastry cream is a luscious custard filling that’s perfect for a variety of desserts. Its thick, smooth texture makes it ideal for filling tarts, cakes, and puff pastry items. The richness from the egg yolks and butter combines with the delicate flavor of vanilla (or other flavorings), making it a versatile component in both simple and elegant pastries.
Corrections for Ideal Pastry Cream:
If the cream is too runny: This could be due to undercooking or too little cornstarch. Be sure to cook the mixture long enough for it to thicken to a pudding-like consistency. If needed, add a little more cornstarch next time (about 1 tsp).
If it curdles: The eggs may have been added too quickly or the mixture may have overheated. Always temper the eggs slowly and whisk constantly while cooking to prevent this.
If the pastry cream is lumpy: Ensure that you are whisking the mixture continuously and vigorously while heating. If lumps still form, you can strain the cream through a fine mesh sieve before cooling it.