Master the art of making pastry cream with this foolproof recipe that promises silky, velvety perfection. Whether you’re filling éclairs, tarts, or layering it in cakes, this secret recipe will elevate your desserts with its luxurious texture and unmatched flavor. Learn the little tricks that make all the difference!
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1/4 cup (50 g) unsalted butter, softened
- 1 vanilla bean (or 1 1/2 tsp pure vanilla extract)
- 1/4 tsp salt
- Optional: 1 tsp rum or almond extract for added flavor
Instructions:
- Prepare the Milk Mixture:
- In a medium saucepan, combine milk and half the sugar.
- Split the vanilla bean lengthwise, scrape the seeds, and add both seeds and pod to the milk. Heat over medium-low, stirring occasionally, until steaming but not boiling. Remove from heat and cover for 10 minutes to infuse.
- Whisk the Egg Mixture:
- In a mixing bowl, whisk the egg yolks, remaining sugar, cornstarch, and salt until pale and thick.
- Temper the Eggs:
- Gradually add a ladleful of the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook Until Thickened:
- Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens and begins to bubble. This takes about 2-3 minutes.
- Add Butter and Flavoring:
- Remove from heat and strain the pastry cream through a fine sieve into a clean bowl to remove any lumps.
- Stir in butter and, if using, vanilla extract or optional flavoring. Mix until smooth.
- Cool the Pastry Cream:
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 2 hours before using.