Creating a perfect pastry cream (crème pâtissière) involves balancing ingredients and technique to achieve a smooth, creamy texture and rich flavor. Here’s a classic recipe with some tips for perfection:
Classic Pastry Cream Recipe
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (or 2 tsp vanilla extract)
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, cut into small pieces
Instructions:
- Heat the Milk:
- Pour the milk into a medium saucepan.
- If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean to the milk.
- Heat the milk over medium heat until it starts to steam and small bubbles form around the edges, but do not let it boil.
- Whisk Egg Yolks and Sugar:
- In a medium bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale yellow.
- Add Cornstarch:
- Sift the cornstarch into the egg mixture and whisk until fully incorporated and smooth.
- Temper the Egg Mixture:
- Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook the Cream:
- Place the saucepan back on the stove over medium heat.
- Cook the mixture, whisking constantly, until it thickens and comes to a boil. This will take about 1-2 minutes.
- Continue to cook for another 1-2 minutes to ensure the cornstarch is fully cooked and the cream is thickened.
- Add Butter:
- Remove the saucepan from the heat.
- If using vanilla extract instead of a vanilla bean, stir it in now.
- Whisk in the butter until it is completely melted and the cream is smooth and glossy.
- Strain and Cool:
- For an extra smooth pastry cream, you can strain it through a fine-mesh sieve into a clean bowl.
- Cover the surface of the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Allow the pastry cream to cool to room temperature, then refrigerate until completely chilled, at least 2 hours.
Tips for Perfect Pastry Cream:
- Prevent Curdling: Temper the egg mixture by slowly adding the hot milk, and ensure you whisk constantly to avoid curdling.
- Smooth Texture: Strain the cream after cooking to remove any lumps or bits of cooked egg.
- Flavor Variations: You can infuse the milk with other flavors like coffee, citrus zest, or other spices for different variations.
- Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Give it a good whisk before using to restore its smooth texture.
Enjoy your delicious, creamy, and perfectly textured pastry cream in tarts, cakes, éclairs, or just by itself!
