Pastry cream (crème pâtissière) is the heart of many desserts, from éclairs to fruit tarts, cream puffs, and more. While it may seem tricky, mastering this versatile custard is easier than you think with the right techniques. Here’s everything you need to know to create silky, smooth, and flavorful pastry cream every time.
What is Pastry Cream?
Pastry cream is a rich, thickened custard made with milk, sugar, egg yolks, cornstarch (or flour), and butter. Its velvety texture and slightly sweet flavor make it the perfect filling for countless desserts.
The Perfect Pastry Cream Recipe
Ingredients:
• 2 cups whole milk
• 1/2 cup granulated sugar (divided)
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract (or 1 vanilla bean)
• 2 tablespoons unsalted butter
Instructions:
1. Heat the Milk:
• In a medium saucepan, heat the milk with half the sugar (1/4 cup). If using a vanilla bean, split it, scrape the seeds, and add both seeds and pod to the milk. Heat over medium heat until the milk begins to steam, but don’t let it boil.
2. Whisk the Yolks:
• In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale in color.
3. Temper the Eggs:
• Slowly drizzle about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to prevent curdling. This step gradually raises the temperature of the eggs.
4. Cook the Cream:
• Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Once thickened, allow it to boil for 1 minute to eliminate the starchy taste.
5. Add Butter and Vanilla:
• Remove the saucepan from the heat. If you used a vanilla bean, remove the pod. Stir in the butter and vanilla extract (if not using a bean).
6. Cool the Pastry Cream:
• Transfer the pastry cream to a clean bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until fully chilled.
Secrets to Success
1. Use Fresh Ingredients: Quality milk, eggs, and vanilla are essential for the best flavor.
2. Whisk Continuously: This ensures a lump-free, smooth texture.
3. Don’t Overheat: Boiling too vigorously can cause the custard to curdle. Keep the heat medium-low and watch closely.
4. Cool Properly: Cover the cream tightly with plastic wrap to maintain its silky texture.
Uses for Pastry Cream
• Tarts: Fill a tart shell with pastry cream and top with fresh fruit.
• Éclairs: Pipe pastry cream into éclairs or cream puffs.
• Layered Desserts: Use it in trifles or as a cake filling.
With this guide, the secret to making perfect pastry cream is yours. Once you’ve mastered it, you’ll elevate your dessert game and impress everyone with your pastry skills. Keep practicing, and enjoy creating sweet masterpieces!
