Pastry cream, or crème pâtissière, is the rich, velvety custard filling that serves as the base for countless desserts like éclairs, tarts, cream puffs, and mille-feuille. It’s a French classic that combines the smoothness of egg yolks with the sweetness of vanilla and the richness of cream. Mastering the technique of making pastry cream is a game-changer in your pastry toolkit—once you get the hang of it, you’ll be able to elevate nearly any dessert.
The key to a perfect pastry cream is achieving the right balance of smooth texture and rich flavor, without overcooking the eggs or curdling the mixture. This recipe provides a foolproof method to make pastry cream with a luscious consistency and a beautiful depth of flavor. If you’re looking to elevate your desserts, this is your go-to recipe!
Ingredients:
- 500ml (2 cups) whole milk
- 1 vanilla bean (or 1 tablespoon pure vanilla extract)
- 6 large egg yolks
- 100g (½ cup) granulated sugar
- 40g (⅓ cup) cornstarch
- 30g (2 tbsp) unsalted butter, softened
- Pinch of salt
Instructions:
1. Infuse the Milk
- In a medium saucepan, heat the milk over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the vanilla pod as well.
- Stir the milk occasionally and bring it to a gentle simmer. Once it reaches a simmer, remove from the heat and let it sit, allowing the vanilla flavor to infuse into the milk for about 5-10 minutes.
- If you’re using vanilla extract, skip the infusion step and just add the extract later.
2. Prepare the Egg Mixture
- In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened. This step helps break down the sugar and prepare the eggs for the hot milk.
- Sift the cornstarch directly into the egg mixture and whisk to combine. The cornstarch helps stabilize the custard and prevents it from curdling.
3. Temper the Egg Mixture
- Slowly pour the hot milk (removing the vanilla pod if using) into the egg mixture while whisking constantly. The goal is to gently raise the temperature of the eggs without scrambling them, which is why you do this slowly.
- Once the egg mixture is warm, return it all to the saucepan.
4. Cook the Pastry Cream
- Cook the mixture over medium heat, whisking constantly. It will begin to thicken as it heats up. Once the custard comes to a boil and has thickened to a pudding-like consistency (about 2-3 minutes), remove from the heat.
- Continue to whisk for another 30 seconds to ensure the custard is smooth and free of lumps.
5. Finish the Pastry Cream
- Stir in the butter and a pinch of salt to enhance the flavor and richness.
- If you’re using vanilla extract, add it now and stir to combine.
6. Cool and Store
- Transfer the pastry cream to a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the cream.
- Let it cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
7. Use or Store
- Once chilled, your pastry cream is ready to be piped into tarts, filled into pastries, or served with fruit. It can be stored in the refrigerator for up to 3 days.
Secret Tips for Perfect Pastry Cream:
- Vanilla Bean: For the most authentic, fragrant flavor, use a real vanilla bean. The seeds add a luxurious taste and beautiful flecks to the cream. If you can’t find one, high-quality vanilla extract is a good substitute.
- Cornstarch: Don’t skip the cornstarch! It thickens the custard without making it too dense and helps ensure a silky smooth texture.
- Butter: Adding butter at the end gives the pastry cream a glossy finish and makes it extra rich and velvety.
- Whisk Constantly: During the cooking process, it’s crucial to whisk constantly to prevent the eggs from scrambling and to achieve that smooth, silky texture.
- Cooling: Pressing plastic wrap directly on the surface while cooling prevents a “skin” from forming on top of the cream.
This pastry cream is the base of so many delightful desserts, and once you’ve mastered it, you’ll find endless ways to use it in your baking and cooking adventures. Enjoy!
