Here’s a “secret” bakery-style pastry cream (crème pâtissière) recipe — silky, rich, and deeply flavorful. This custard is the foundation of many classic desserts like éclairs, cream puffs, fruit tarts, and Napoleons. The secret? A touch of butter at the end, and infusing the milk with vanilla for depth.
🍮 Pastry Cream (Crème Pâtissière)
Ingredients:
- 2 cups (500 ml) whole milk
- ½ cup (100 g) granulated sugar
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp pure vanilla extract or ½ vanilla bean (split and scraped)
- Pinch of salt
- Optional “secret touch”: 1 tsp crème fraîche or heavy cream stirred in at the end for extra silkiness
Instructions:
1. Heat the Milk:
- In a medium saucepan, heat milk with half the sugar (¼ cup) and vanilla (extract or scraped bean + pod) over medium heat.
- Bring to a simmer, not a boil, then remove from heat. Let steep for 5–10 minutes if using a vanilla bean for stronger flavor.
2. Whisk Egg Mixture:
- In a bowl, whisk egg yolks with remaining sugar, salt, and cornstarch until thick and pale.
3. Temper the Eggs:
- Slowly pour the hot milk into the egg mixture while whisking constantly (to prevent scrambling).
- Return the mixture to the saucepan.
4. Cook the Cream:
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Let it bubble for 1 minute to fully activate the cornstarch, then remove from heat.
5. Add Butter (and Secret Ingredient):
- Off the heat, whisk in the butter until fully incorporated.
- Stir in the crème fraîche or a tablespoon of cold heavy cream for extra smoothness (optional but amazing).
6. Cool:
- Strain through a fine sieve into a bowl to ensure ultra-smooth texture.
- Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Chill until cold and set (about 2–3 hours or overnight).
📝 Tips:
- Can be made up to 3 days in advance.
- For chocolate version: stir in 3 oz chopped dark chocolate after removing from heat.
- For lightened cream: fold in whipped cream after chilling (this makes crème légère).
Want to use this for a specific dessert like éclairs, mille-feuille, or fruit tart? I can tailor the flavor or texture!