Pastry cream, also known as crème pâtissière, is a luxurious, velvety custard used in a variety of desserts such as éclairs, tarts, and cream puffs. This secret pastry cream recipe ensures the perfect balance of sweetness and richness, with a silky smooth texture that will elevate your desserts to a whole new level. With just a few simple ingredients and a couple of essential tips, you’ll master the art of making this delicious pastry cream.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean (or 1 tbsp vanilla extract)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter (room temperature)
- 1/2 tsp pure vanilla extract (if using a vanilla bean, omit)
Instructions:
- Begin by heating the milk in a medium saucepan over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the milk. Add the empty vanilla pod as well. If using vanilla extract, hold off on adding it until later.
- In a separate bowl, whisk together the sugar, cornstarch, and salt until well combined. Set aside.
- In another bowl, whisk the egg yolks until they become light and frothy.
- Once the milk is heated (just before it begins to boil), remove it from the heat. Gradually pour a small amount of the hot milk into the egg yolks while whisking constantly to temper the eggs. This prevents the eggs from scrambling.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat, stirring constantly with a wooden spoon or heatproof spatula. Keep stirring to avoid any lumps from forming.
- Continue cooking the mixture, stirring constantly, until it thickens into a smooth, pudding-like consistency. This should take about 3-5 minutes. Once thickened, remove the pan from the heat.
- Immediately whisk in the butter and vanilla extract (if using). Stir until the butter is fully melted and incorporated into the cream, giving it an extra creamy texture.
- To avoid a skin from forming, press a piece of plastic wrap directly onto the surface of the pastry cream. Allow the cream to cool to room temperature, then refrigerate for at least 2 hours to set properly.
- Once chilled and set, your pastry cream is ready to use in your favorite pastries! The cream can be piped into tarts, éclairs, cream puffs, or any other dessert calling for a rich, creamy filling.
Conclusion: This secret pastry cream recipe delivers a smooth, creamy, and flavorful custard that will take your baking to the next level. With the richness of vanilla and the silky texture that only a homemade pastry cream can provide, you can elevate any dessert with this simple yet indulgent filling. Just follow these steps, and you’ll have the perfect pastry cream every time. Enjoy your delicious creations!