🍮 “Secret” Pastry Cream Recipe (Crème Pâtissière)
🧂 Ingredients:
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2 cups (480 ml) whole milk
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½ cup (100 g) granulated sugar
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4 large egg yolks
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¼ cup (30 g) cornstarch
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2 tbsp (28 g) unsalted butter
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1 tsp pure vanilla extract (or vanilla bean paste)
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Pinch of salt
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Optional: ¼ cup (60 ml) heavy cream (folded in after cooling for extra richness)
👨🍳 Instructions:
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Heat the milk:
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In a medium saucepan, heat the milk over medium heat until just simmering — not boiling.
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Whisk the eggs:
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In a separate bowl, whisk the egg yolks, sugar, salt, and cornstarch until smooth and pale.
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Temper the eggs:
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Slowly pour a bit of the hot milk into the yolk mixture while whisking constantly (to avoid scrambling).
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Then pour the yolk mixture back into the saucepan with the rest of the milk.
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Cook until thickened:
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Return the saucepan to medium heat, whisking constantly. The mixture will thicken in about 1–2 minutes.
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Once it begins to bubble, cook for another 30 seconds to cook out the starch taste.
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Finish with butter and vanilla:
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Remove from heat. Stir in the butter and vanilla until smooth.
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Chill properly:
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Pour into a shallow bowl or tray. Press plastic wrap directly onto the surface to prevent a skin from forming.
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Chill completely (at least 2 hours) before using.
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(Optional) Lighten it:
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For a mousse-like texture (for cakes or cream puffs), fold in whipped heavy cream after cooling.
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💡 Pastry Chef Tips (The “Secrets”)
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Cornstarch + egg yolks = best texture and stability.
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Strain through a fine sieve after cooking for ultimate smoothness.
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For an ultra-rich flavor, infuse the milk with a split vanilla bean before cooking.
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Add a touch of butter at the end for extra shine and mouthfeel.
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Pastry cream can be flavored with chocolate, coffee, citrus zest, or liqueur once cooled.
Want to turn this into diplomat cream or chiboust cream for layered desserts or cream pies? I can guide you through that too.