Unlock the ultimate secret to a luxuriously smooth and velvety pastry cream that will elevate your desserts to gourmet standards. This recipe provides a creamy, rich filling perfect for éclairs, tarts, cakes, and more. Easy to follow, it’s guaranteed to become your go-to recipe for all your sweet creations. Discover the hidden ingredient that adds an unforgettable depth of flavor and learn the tips to achieve the perfect texture every time!
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 5 large egg yolks
- 2 tablespoons (30 g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (secret ingredient for a subtle nutty twist!)
- Pinch of salt
Instructions:
- Heat the Milk: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Do not let it boil. Remove from heat and set aside.
- Whisk the Dry Ingredients: In a separate bowl, whisk together the granulated sugar, cornstarch, and a pinch of salt until well combined.
- Combine Egg Yolks: In another mixing bowl, whisk the egg yolks until they become pale and slightly thickened. Gradually add the sugar-cornstarch mixture to the egg yolks, whisking continuously to form a smooth paste.
- Temper the Eggs: Slowly pour half of the warm milk into the egg mixture, whisking continuously to temper the eggs without curdling. Then, pour the mixture back into the saucepan with the remaining milk.
- Cook Until Thickened: Return the saucepan to medium heat. Cook the mixture, whisking constantly, until it thickens and starts to bubble, about 3-5 minutes. Make sure there are no lumps, and reduce the heat if necessary.
- Add Butter and Flavoring: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and almond extract until the butter is fully melted and the cream is smooth.
- Chill the Pastry Cream: Transfer the cream to a bowl, covering the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or until firm.
- Ready to Use: Once chilled, your pastry cream is ready to be used in your favorite dessert. Stir gently to loosen before piping or spreading.