The Key to the Ideal Pastry Cream

Ingredients:

• 480 ml (2 cups) whole milk
• 100 g (1/2 cup) granulated sugar, divided
• 1 vanilla bean or 1 tsp vanilla extract
• 5 large egg yolks
• 30 g (1/4 cup) cornstarch
• 30 g (2 tbsp) unsalted butter, finely chopped

Instructions:

Prepare the Milk Mixture:

1. Combine half of the granulated sugar (1/4 cup) with the whole milk in a medium-sized saucepan.
2. If using a vanilla bean, scrape out the seeds and add them to the milk mixture. Alternatively, add vanilla extract later.
3. Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely.

Prepare the Egg Mixture:

1. In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is smooth and pale in color. This will take about 2-3 minutes.

Gently Warm the Eggs:

1. Once the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking constantly. This process tempers the eggs, slowly raising their temperature to prevent curdling.
2. Return the tempered egg mixture to the saucepan with the remaining hot milk, stirring continuously.

Heat the Pastry Cream:

1. Place the saucepan back over medium heat and continue whisking until the mixture thickens and begins to bubble. This should take about 2-3 minutes.
2. Once it starts to boil, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.

Finish the Cream:

1. Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if you didn’t use a vanilla bean.
2. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
3. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the pastry cream.
4. Let the cream cool to room temperature before chilling in the refrigerator for at least 2 hours until it is thoroughly cold.

Tips for Success:

• Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
• Whisk Continuously: This helps maintain a smooth texture and prevents lumps from forming.
• Strain for Smoothness: Straining the cream ensures a silky texture without any egg fragments.
• Cool Properly: Applying plastic wrap directly to the surface while cooling prevents a skin from forming, preserving the cream’s texture.

Variations:

• Chocolate Pastry Cream: Add 113 g (4 oz) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until the chocolate is fully melted and incorporated.
• Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the hot milk mixture before tempering the eggs.

Usage Suggestions:

• Fill Éclairs and Cream Puffs: Pipe cold pastry cream into éclairs or cream puffs for a classic French dessert.
• Layer in Cakes: Use as a rich, creamy filling between cake layers.
• Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for a visually stunning dessert.

In Summary:

Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will elevate your baking skills and allow you to create a variety of delicious treats. Enjoy the rich, creamy texture and delightful flavor that perfect pastry cream brings to your pastries!