Pastry cream, also known as crème pâtissière, is a luscious and versatile custard that serves as the foundation for many desserts, from éclairs to fruit tarts. Here are the step-by-step instructions and secrets to ensure it turns out perfectly every time.
Ingredients:
- 2 cups whole milk
- ½ cup granulated sugar (divided)
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract (or paste)
Instructions:
1. Heat the Milk:
- In a medium saucepan, heat the milk and half of the sugar (¼ cup) over medium heat. Stir occasionally to dissolve the sugar and heat until it’s just about to simmer. Remove from heat before it boils.
2. Whisk the Yolks:
- In a separate bowl, whisk together the egg yolks, remaining sugar (¼ cup), and cornstarch until pale and smooth.
3. Temper the Eggs:
- Slowly pour about ½ cup of the hot milk into the yolk mixture, whisking constantly to prevent the eggs from cooking. This process is called tempering and ensures a smooth custard.
4. Cook the Pastry Cream:
- Pour the tempered yolk mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking continuously, until the mixture thickens and bubbles. This takes about 2-3 minutes.
5. Add Butter and Vanilla:
- Once thickened, remove the saucepan from heat. Stir in the butter and vanilla extract until smooth.
6. Strain (Optional):
- For an ultra-smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl.
7. Chill:
- Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours before using.
Secrets to Perfect Pastry Cream:
- Constant Whisking: Whisk continuously when cooking to prevent lumps and ensure a smooth texture.
- Moderate Heat: Use medium heat—too high, and the cream may scorch or curdle.
- Straining: Even if you’re confident, straining removes any cooked egg bits for a silky finish.
- Butter for Shine: Adding butter off the heat enhances the cream’s richness and gives it a glossy appearance.
- Chill Properly: Press plastic wrap directly onto the surface to prevent a skin from forming during cooling.
Uses for Pastry Cream:
- Fill éclairs, cream puffs, or doughnuts.
- Spread as a layer in fruit tarts.
- Serve as a filling for cakes or trifles.
- Fold in whipped cream to make Crème Diplomat for an airy version.
Mastering pastry cream ensures your desserts have that professional bakery quality every time! 🍮✨