Pastry Cream Secret Recipe



This rich and velvety pastry cream is the perfect filling for cakes, tarts, or éclairs. The secret lies in a blend of ingredients that add depth and smoothness to its texture, resulting in an irresistible creamy treat.

Ingredients

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional, for a nutty flavor boost)
  • Pinch of salt

Instructions

  1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat.
  2. Whisk the egg mixture: In a bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
  3. Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
  4. Cook the cream: Pour the mixture back into the saucepan and return to medium heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency (about 3–4 minutes).
  5. Add butter and flavoring: Remove from heat and stir in butter, vanilla extract, and almond extract (if using) until smooth.
  6. Cool the cream: Transfer the pastry cream to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Pro Tip: For an even smoother and creamier texture, pass the pastry cream through a fine-mesh sieve before cooling.


Feel free to make adjustments to personalize this recipe!

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