🍮 Ultimate Pastry Cream (Crème Pâtissière)
📝 Ingredients:
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2 cups (480ml) whole milk
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1/2 cup (100g) granulated sugar
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1/4 cup (30g) cornstarch
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Pinch of salt
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4 large egg yolks
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2 tsp pure vanilla extract (or 1 tsp vanilla bean paste)
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2 tbsp (28g) unsalted butter, cut into cubes
👨🍳 Instructions:
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Heat the Milk:
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In a saucepan, heat the milk over medium heat until steaming but not boiling. Remove from heat.
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Whisk the Yolks:
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In a mixing bowl, whisk together sugar, cornstarch, salt, and egg yolks until pale and thick (about 1 minute).
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Temper the Eggs (Secret #1):
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Slowly drizzle about 1/2 cup of the hot milk into the yolk mixture while whisking constantly. This tempers the eggs so they don’t scramble.
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Cook the Cream:
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Pour the tempered yolk mixture back into the saucepan with the rest of the milk.
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Cook over medium heat, whisking constantly, until thickened and bubbling (about 3–5 minutes). Once it bubbles, cook 30 seconds more to remove any starch taste.
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Strain for Silkiness (Secret #2):
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Immediately pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any bits and ensure a silky texture.
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Add Butter & Vanilla (Secret #3):
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Stir in vanilla and butter until fully incorporated and smooth. This final step makes it rich and creamy.
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Chill Properly (Secret #4):
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Cover the surface with plastic wrap directly touching the cream (prevents a skin from forming).
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Chill in the fridge for at least 2 hours, ideally 4+, before using.
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🍓 Variations:
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Chocolate pastry cream: Add 4 oz (113g) chopped dark chocolate after straining; stir until melted.
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Coffee pastry cream: Dissolve 1–2 tsp instant espresso in the hot milk.
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Fruit-infused: Add citrus zest or fruit puree to the milk before heating.
Would you like a version with less sugar, a dairy-free twist, or a guide to turning it into mousseline cream or diplomat cream?