Pastry cream is a decadent, velvety custard that forms the foundation of many classic desserts like éclairs, tarts, and cream puffs. This ultimate pastry cream recipe ensures a rich, smooth texture and balanced flavor, with a secret twist that will elevate your baking game. Whether you are a seasoned baker or a beginner, this recipe will give you the perfect pastry cream every time, without any lumps or curdling. Prepare to amaze your friends and family with your pastry-making skills!
Ingredients:
- 2 cups whole milk
- 1 vanilla bean or 2 teaspoons vanilla extract
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup heavy cream
- 1/2 teaspoon pure almond extract (optional for a twist)
Instructions:
- In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. If using a vanilla bean, slice it in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk, stirring occasionally. If using vanilla extract, you will add it later.
- In a separate large bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is smooth and slightly pale.
- Once the milk is warm, slowly pour a small amount of the milk into the egg mixture while constantly whisking to temper the eggs. This process ensures the eggs don’t curdle.
- Gradually add the rest of the warm milk to the egg mixture, continuing to whisk. Once combined, pour the entire mixture back into the saucepan.
- Cook the mixture over medium heat, whisking continuously. It will begin to thicken after a few minutes. Keep whisking vigorously to prevent the mixture from sticking to the bottom of the pan and forming lumps.
- When the custard reaches a thick, pudding-like consistency (about 2-3 minutes), remove the saucepan from the heat.
- If you used a vanilla bean, remove the pod from the cream. Stir in the butter and vanilla extract (if using extract instead of a vanilla bean), and if desired, add the almond extract to enhance the flavor.
- To ensure a perfectly smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl. This will catch any bits of cooked egg or vanilla pod remnants.
- Cover the pastry cream with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
- Once cooled, refrigerate the pastry cream for at least 1 hour before using. For best results, use within 2-3 days.
Secret Tip: For an even silkier texture, add the heavy cream to the cooled pastry cream and gently fold it in. The cream gives it a lightness and smoothness that’s irresistible!
This pastry cream is perfect for filling pastries, cakes, and desserts. Its rich, velvety texture and balanced sweetness will delight anyone who tastes it. The secret to this recipe lies in the careful temperature management and the addition of a subtle almond extract that enhances the flavor profile, setting this pastry cream apart from others. Whether you’re making a classic French mille-feuille or a fruit tart, this recipe will be your go-to for a flawless result every time.