Unlock the secret to making the perfect pastry cream—a velvety, rich filling that’s guaranteed to elevate any dessert. This creamy delight can be used in a variety of sweet treats, from éclairs and tarts to cakes and cream puffs. Discover the hidden ingredient and unique technique that make this pastry cream stand out, giving it an unmatched smooth texture and depth of flavor. Follow this foolproof recipe to create a pastry cream that will have everyone asking for your secret.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean (split and seeds scraped) or 2 teaspoons pure vanilla extract
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (cut into small cubes)
- A pinch of salt
- Secret Ingredient: 1 tablespoon crème fraîche (for a luxurious, tangy twist)
Instructions:
- Infuse the Milk:
In a medium saucepan, pour the whole milk and add the split vanilla bean along with its seeds. If using vanilla extract, hold off until the end. Heat the milk over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it sit for 5 minutes, allowing the vanilla to infuse. - Prepare the Egg Mixture:
In a large mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened. Sift the cornstarch into the egg mixture and whisk until smooth. - Temper the Eggs:
Gradually pour a small amount of the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Continue adding the milk slowly until about half of it is incorporated. - Cook the Cream:
Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the pan to medium heat, whisking continuously. The mixture will begin to thicken after a few minutes. Once it reaches a pudding-like consistency, remove it from the heat. - Add the Butter & Secret Ingredient:
Stir in the unsalted butter cubes until fully melted. Now, add the crème fraîche for an added layer of creaminess and a subtle tang. If using vanilla extract, add it now. - Chill & Use:
Pour the pastry cream into a clean bowl and cover 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 before using. The cream will thicken further as it cools.
Tips for the Perfect Pastry Cream:
- Strain the cream through a fine mesh sieve after cooking to remove any lumps.
- Use the freshest eggs for the best flavor.
- If you want a lighter pastry cream, fold in some whipped cream before using.
Serving Suggestions:
- Fill éclairs or cream puffs for a classic treat.
- Use as a tart filling and top with fresh berries.
- Layer it in a cake for a decadent dessert.
Enjoy the secret to a perfect pastry cream that’s guaranteed to impress!