Pastry cream is a versatile, smooth, and creamy custard that serves as the foundation for many desserts, from éclairs and cream puffs to fruit tarts and pastries. This secret recipe guarantees a velvety texture and rich flavor that will elevate any dessert. With the perfect balance of sweetness and richness, this pastry cream is sure to become your go-to filling for baked goods.
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon of fresh lemon zest or 1/2 teaspoon of almond extract for additional flavor
Instructions:
- In a medium saucepan, combine the milk and half of the sugar (1/4 cup). Place over medium heat and warm the mixture, stirring occasionally, until it begins to simmer. Do not let it come to a boil.
- In a separate mixing bowl, whisk together the egg yolks, remaining sugar (1/4 cup), cornstarch, and salt until the mixture is smooth and pale yellow in color.
- Slowly add a small amount of the hot milk mixture to the egg yolk mixture, whisking constantly to temper the yolks. Gradually pour in the rest of the milk while continuing to whisk, ensuring the eggs do not curdle.
- Pour the entire mixture back into the saucepan and return it to the stove over medium heat. Whisk constantly as the mixture thickens, about 3-5 minutes.
- Once the pastry cream has thickened and starts to bubble gently, continue to cook for another 1-2 minutes to ensure the cornstarch is fully activated and the cream is fully set.
- Remove from heat and immediately stir in the butter and vanilla extract until fully incorporated. This adds richness and depth of flavor to the cream.
- If desired, stir in additional flavorings such as lemon zest or almond extract to personalize your pastry cream.
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or curdled bits. This will leave you with a smooth, silky custard.
- Cover the surface of the pastry cream with a piece of plastic wrap to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 2 hours to allow it to set and thicken further.
- Once chilled, your pastry cream is ready to be used as a filling for tarts, éclairs, cream puffs, or any other dessert you desire.
This secret pastry cream recipe ensures you’ll have a luscious, creamy filling that will delight every palate. Whether you’re using it for a light, flaky pastry or a decadent dessert, it brings an unmatched smooth texture and flavor to your creations.