Instructions
Step 1: Prepare the Ingredients
- Gather all your ingredients and have them measured out. This will streamline the cooking process.
Step 2: Heat the Milk
- In a medium saucepan, combine the milk, 1/4 cup of sugar, and salt.
- Heat the mixture over medium heat until it’s steaming but not boiling, stirring occasionally to dissolve the sugar. If using vanilla beans, add them at this stage.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the remaining 1/4 cup of sugar, cornstarch, and egg yolks until smooth and creamy.
Step 4: Temper the Egg Mixture
- Once the milk is hot, slowly pour about half of the hot milk mixture into the egg mixture while whisking constantly. This process is known as tempering and helps to prevent the eggs from scrambling.
- After tempering, pour the egg mixture back into the saucepan with the remaining milk.
Step 5: Cook the Pastry Cream
- Cook the mixture over medium heat, whisking constantly until it thickens and starts to bubble. This should take about 3–5 minutes.
- Once thickened, remove the saucepan from the heat and stir in the butter and vanilla extract (or vanilla seeds), mixing until smooth and the butter has melted.
Step 6: Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl and cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming.
- Let it cool at room temperature for about 30 minutes, then refrigerate until fully chilled, at least 2 hours.
Tips for Success
- Whisk Constantly: To avoid lumps and ensure a smooth texture, be sure to whisk constantly while cooking the pastry cream.
- Cooling Technique: Covering the cream directly with plastic wrap helps to prevent a skin from forming, which can affect the cream’s texture.
- Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Just give it a good whisk before using if it thickens.
Using Your Pastry Cream
Once you have made your ultimate pastry cream, the possibilities are endless! Here are a few delicious ways to use it:
- Filling for Éclairs or Cream Puffs: Pipe the cooled pastry cream into the pastry shells for a classic French dessert.
- Layered Cakes: Use it as a filling between cake layers for added creaminess and flavor.
- Fruit Tarts: Spread a layer of pastry cream in a tart shell and top with fresh fruit for a stunning dessert.
- Trifles: Layer pastry cream with cake and fresh fruit for a beautiful and delicious trifle.
Final Thoughts
The ultimate pastry cream is a foundational recipe that every home baker should master. Its rich, creamy texture and ability to complement a wide array of desserts make it an essential addition to your culinary repertoire. Whether you’re crafting elegant pastries, delicious cakes, or indulgent trifles, this pastry cream will elevate your desserts and impress your guests. So gather your ingredients and get ready to create a creamy delight that will become a staple in your kitchen!
