Mastering the Art of Pastry Cream

Mastering the art of Pastry Cream (Crème Pâtissière) is a fundamental skill for anyone passionate about baking. This rich, creamy custard is a versatile base for tarts, éclairs, cakes, and more. Here’s a step-by-step guide to make it perfectly every time!

Ingredients:

2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons (30 g) unsalted butter
1 1/2 teaspoons vanilla extract

Instructions:

Step 1: Heat the Milk

In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Do not boil.

Step 2: Combine Dry Ingredients

In a mixing bowl, whisk together the sugar, cornstarch, and salt.

Step 3: Whisk the Yolks

Add the egg yolks to the dry mixture and whisk until smooth and pale.

Step 4: Temper the Eggs

Gradually pour about 1/3 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

Step 5: Thicken the Pastry Cream

Return the saucepan to medium heat.
Cook, whisking constantly, until the mixture thickens and starts to bubble. This usually takes about 2-3 minutes.

Step 6: Finish with Butter and Vanilla

Remove the saucepan from heat. Stir in the butter and vanilla extract until fully incorporated.

Step 7: Chill the Cream

Pour the pastry cream into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Let it cool at room temperature, then refrigerate until cold, about 2 hours.

Tips for Success:

Constant stirring prevents lumps and ensures a smooth, creamy texture.
Strain for perfection: If your pastry cream has lumps, press it through a fine-mesh sieve before chilling.
Infused flavors: Add a split vanilla bean or citrus zest to the milk while heating for added depth.