Pastry cream, also known as crème pâtissière, is a luscious and creamy custard that serves as a delightful filling for a wide range of pastries and desserts. Its smooth texture and rich flavor make it a versatile ingredient in many sweet treats. This recipe yields a delectable pastry cream that can be used in tarts, éclairs, cream puffs, or simply enjoyed on its own.
So, grab your apron, gather the ingredients, and let’s embark on this sweet journey to create a velvety pastry cream that will captivate your senses and leave you craving for more. Let’s get started!
INGREDIENTS:
- 1 liter milk (whole or 2 percent)
- 1 vanilla bean, seeds scraped
- 8 egg yolks from large-sized eggs
- 1⅓ cups (250 grams) sugar, divided
- ⅔ cups (60 grams) all-purpose flour
- 6 tablespoons + 1 teaspoon cornstarch (60 grams)
INSTRUCTIONS:
- Line a 13×9 inch baking pan with plastic wrap. Make sure the ends of the wrap extend at least 8 to 10 inches past the ends of the pan. Set aside. Be sure you have a space for the pan in your refrigerator. The bottom of the refrigerator is best since it’s the coolest. Be sure it’s not too close to any perishable items such as mayonnaise.
- Pour the milk and half of the sugar into a large saucepan. Add the vanilla seeds and pod. Heat the milk mixture to a low simmer. There should be steam and small bubbles. Using a skimmer or spatula, remove the vanilla bean pod from the milk.
- While the milk is heating, place the egg yolks in a medium/large bowl. Whisk to loosen. While gently whisking, add the remaining half of the sugar. Whisk until thoroughly combined. Whisk in the flour and cornstarch until combined. The mixture will be stiff.
- Make sure the pastry cream has your undivided attention. Have your lined pan within reach. This is the grand finale!
- At the stove, carefully pour one-third of the milk into the bowl containing the egg mixture. Whisk/stir well to loosen. Return the saucepan to the heat. Heat briefly to a rolling simmer. Pour the milk/egg mixture from the bowl into the saucepan whisking constantly and very quickly taking care to whisk in the bottom corners of the pan. The mixture will quickly become pastry cream.
- Whisk over heat just until you see a large bubble “plop” up to the surface. Whisk as you pour the cream into the plastic-lined pan.
- Cover the pastry cream with the plastic wrap that is extending over the ends of the pan. Place it in the refrigerator for at least 3 hours, or until cool throughout.
TIPS:
- To ensure a smooth and lump-free pastry cream, make sure to whisk the ingredients thoroughly at each step.
- While adding the hot milk to the egg mixture, whisk quickly and continuously to avoid cooking the eggs and creating lumps.
- It’s essential to keep the pastry cream refrigerated for at least 3 hours to allow it to set and cool throughout before using it as a filling.
By following these simple steps, you’ll have a velvety smooth and delightful pastry cream that will elevate the taste of your pastries and desserts to new heights. Enjoy!
