Pastry Cream Secret Recipe

This recipe produces a silky-smooth, flavorful pastry cream that’s rich but not too heavy, with just the right balance of sweetness and vanilla flavor.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 4 large egg yolks (room temperature)
• 1/4 cup cornstarch (for thickening)
• 2 tablespoons unsalted butter (at room temperature)
• 1 vanilla bean or 1 1/2 teaspoons pure vanilla extract (vanilla bean gives a more intense flavor)
• Pinch of salt

Step-by-Step Instructions

1. Prepare the Vanilla Milk:

• If you’re using a vanilla bean, split it lengthwise and scrape out the seeds. Place the seeds, the vanilla pod, and milk into a medium saucepan.
• Heat the milk over medium heat, stirring occasionally, until it’s just simmering (don’t let it boil).
• Remove from heat, cover, and let it sit for 10 minutes to infuse the milk with the vanilla flavor. If using vanilla extract, wait to add it until later.

1. Mix Egg Yolks and Sugar:

• While the milk is infusing, in a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until the mixture is pale and thick.
• Sift the cornstarch over the egg yolk mixture and whisk until smooth and well combined.

1. Temper the Egg Mixture:

• After the milk has infused, slowly whisk about 1/3 of the hot milk into the egg mixture to temper the eggs. This will gradually raise the temperature of the eggs without curdling them.
• Once the egg mixture is warmed, pour it back into the saucepan with the rest of the milk, whisking constantly.

1. Cook the Pastry Cream:

• Return the saucepan to medium heat and whisk constantly as the mixture thickens. Once it starts to bubble, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the cream has reached the right consistency.
• Remove the vanilla pod at this stage (if using vanilla bean).

1. Finish with Butter and Vanilla:

• Remove the saucepan from heat and whisk in the butter and salt until smooth. If you’re using vanilla extract instead of a bean, stir it in now.

1. Chill the Pastry Cream:

• Transfer the pastry cream to a bowl and 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 for at least 2 hours (or overnight) until completely chilled and set.

Secret Tips for Success

• Cornstarch Ratio: The cornstarch is what makes this pastry cream thick yet smooth. The amount in this recipe strikes the perfect balance between thickness and creaminess.
• Tempering the Eggs: The key to a silky pastry cream is tempering the eggs slowly to avoid curdling. Always whisk continuously while adding the hot milk.
• Chill for the Perfect Consistency: Pastry cream thickens as it cools, so it’s important to chill it fully before using. It will be easier to work with and have the right texture.

Variations

• Chocolate Pastry Cream: Add 4 oz of finely chopped semi-sweet chocolate to the pastry cream after removing it from the heat. Whisk until the chocolate is melted and fully incorporated.
• Citrus Pastry Cream: Add a tablespoon of lemon or orange zest to the milk while heating, and strain it out before combining the milk with the egg mixture.

Usage Ideas

• Éclairs and Cream Puffs: Pipe this pastry cream into éclairs or cream puffs for a decadent filling.
• Tarts: Use this cream as a filling for fruit tarts, topped with fresh berries or other fruits.
• Layered Cakes: Spread it between layers of sponge cake for a rich, creamy dessert.

Conclusion

This Pastry Cream Secret Recipe is rich, velvety, and perfect for filling your favorite pastries. The combination of vanilla, butter, and smooth texture makes it a luxurious addition to any dessert. Whether you’re making éclairs, tarts, or cakes, this pastry cream will never disappoint!