Unlock the secrets to a flawless pastry cream with this tried-and-true recipe. Perfectly smooth, rich, and bursting with flavor, this pastry cream is a versatile gem for éclairs, tarts, cakes, and more. Whether you’re a seasoned baker or just starting, this recipe guarantees professional results.
Ingredients:
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tablespoons (25g) cornstarch
- 2 tablespoons (30g) unsalted butter, softened
- Pinch of salt
Instructions:
- Infuse the Milk
- In a medium saucepan, heat the whole milk over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Heat until the milk is just about to boil, then remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
- Prepare the Egg Mixture
- In a medium bowl, whisk the sugar, egg yolks, cornstarch, and salt until smooth and pale yellow. This ensures no lumps form during cooking.
- Temper the Eggs
- Gradually pour the warm milk into the egg mixture while whisking constantly to prevent curdling. Strain the mixture if you used a vanilla pod to remove solids.
- Cook the Cream
- Return the mixture to the saucepan and cook over medium heat, whisking continuously. As the mixture thickens, reduce the heat slightly to prevent scorching. Cook for about 2–3 minutes after it thickens to remove the raw starch flavor.
- Enrich with Butter
- Remove the saucepan from heat and whisk in the softened butter and vanilla extract (if not using a vanilla bean). This step ensures a silky texture and adds a glossy finish.
- Cool and Store
- Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 2 hours.