Pastry cream (or Crème Pâtissière) is a rich, velvety custard that is a staple in many pastries and desserts like éclairs, tarts, and cream puffs. The secret to the perfect pastry cream is all in the balance of ingredients and the technique to achieve that smooth, thick consistency without curdling or lumps.
Here’s the secret recipe to make perfect pastry cream!
Secret Pastry Cream Recipe
Ingredients:
- 2 cups whole milk (for a rich, creamy texture; can use half-and-half for an even creamier version)
- 1 vanilla bean (or 2 tsp vanilla extract if you don’t have a bean)
- 1/2 cup sugar
- 5 large egg yolks
- 3 tbsp cornstarch (helps thicken the cream)
- 1/4 tsp salt
- 2 tbsp unsalted butter (for a silky finish)
- 1 tsp vanilla extract (if using a vanilla bean, omit this)
Instructions:
1. Infuse the Milk:
- In a medium saucepan, pour the milk and scrape the seeds from the vanilla bean. Add both the seeds and the bean pod into the milk.
- Heat the milk over medium heat until it begins to steam (not boil). Remove from heat and let it sit for 10-15 minutes to infuse the vanilla flavor into the milk. If you’re using vanilla extract, add it later.
2. Whisk the Egg Yolks and Sugar:
- While the milk is infusing, whisk the egg yolks and sugar in a bowl until smooth and slightly pale. This step helps create a creamy base for your custard.
- Add the cornstarch and salt to the egg mixture and whisk again until it’s fully incorporated. This ensures there are no lumps when you add the hot milk.
3. Temper the Egg Mixture:
- Once the milk is infused and hot (but not boiling), you need to temper the egg mixture. To do this, slowly pour about 1/4 cup of the hot milk into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them.
- Slowly pour the egg mixture back into the pot with the rest of the milk, whisking constantly to avoid curdling.
4. Cook the Custard:
- Return the pot to medium heat and continue to cook, whisking constantly. The mixture will begin to thicken after a few minutes. Keep whisking, especially in the corners, to prevent the custard from sticking or forming lumps.
- Once the custard has thickened and starts to boil gently, cook for 1-2 minutes to ensure the cornstarch is fully activated and the mixture is smooth and thick. You should be able to coat the back of a spoon.
5. Finish the Pastry Cream:
- Remove the saucepan from the heat. Immediately discard the vanilla pod (if using) and whisk in the butter and the vanilla extract (if using).
- Continue whisking until the butter has melted and the cream is perfectly smooth and glossy.
6. Cool and Set:
- Pour the pastry cream into a clean bowl or shallow dish. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Let it cool at room temperature for about 30 minutes, then transfer it to the fridge to chill completely for at least 2 hours, or overnight. The cream will thicken further as it chills.
Pastry Cream Secrets:
- Tempering is Key: The trick to making perfect pastry cream is to gradually heat the egg yolks with the hot milk (tempering), so they don’t cook too quickly or scramble.
- Whisk Constantly: Once the egg mixture is added to the milk, you have to whisk constantly and stay patient. This helps avoid lumps and ensures a smooth texture.
- Vanilla Bean for Authentic Flavor: For the most authentic pastry cream flavor, use a vanilla bean. It adds depth and richness that vanilla extract just can’t match. Scrape the seeds out and let it infuse into the milk.
- Don’t Skip the Butter: Adding butter at the end makes the pastry cream incredibly smooth, rich, and silky.
- Cornstarch as the Secret Thicker: Cornstarch gives you that ideal thick, velvety texture without altering the flavor. Don’t try to skip it or substitute with flour—it won’t have the same smoothness.
Tips for Use and Variations:
- Flavor Variations: You can flavor the pastry cream with citrus zest (lemon, orange), chocolate (melted chocolate), or coffee for different desserts.
- Make-Ahead: Pastry cream can be made a day ahead and stored in the fridge. Make sure to press plastic wrap directly on the surface to avoid a skin forming.
- Use it for: This pastry cream is perfect for filling tarts, éclairs, cream puffs, profiteroles, or even as a layer in cakes.
Enjoy your perfect pastry cream! With these secrets, you’ll have a custard that’s silky, rich, and perfect for all your dessert needs. Let me know if you need any more tips or ideas!