Pastry cream, or crème pâtissière, is a rich, velvety custard used in many desserts like éclairs, fruit tarts, and cream puffs. The secret to the best pastry cream is the right balance of smooth texture, rich flavor, and the perfect consistency. Here’s a classic and secret pastry cream recipe that will make your desserts irresistible!
Secret Pastry Cream Recipe
Ingredients:
- 2 cups whole milk
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (optional, for extra richness)
- 1/2 cup heavy cream (optional, for a smoother texture)
- 1 tablespoon vanilla extract (if using vanilla bean, skip this)
Instructions:
- Infuse the milk:
- In a medium saucepan, pour the milk and split the vanilla bean lengthwise. Scrape the seeds into the milk and add the bean pod as well.
- Heat the milk over medium heat until it’s almost boiling, but don’t let it come to a full boil. Remove the milk from the heat once it’s hot and set it aside to infuse for 10-15 minutes. (If using vanilla extract, you’ll add it later.)
- Whisk the egg yolks:
- While the milk is infusing, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk until the mixture is smooth and slightly pale.
- Temper the egg mixture:
- After the milk has infused, slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This step, called “tempering,” prevents the eggs from curdling.
- Gradually add the rest of the milk, whisking continuously until the mixture is smooth.
- Cook the mixture:
- Pour the tempered egg and milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 3-5 minutes.
- Once it thickens, continue whisking for an additional minute to ensure the cornstarch is fully cooked and the cream is smooth.
- Finish the pastry cream:
- Remove the saucepan from the heat. If you used a vanilla bean, remove the pod from the mixture. Stir in the butter (if using) and vanilla extract (if not using the vanilla bean). This adds extra creaminess and flavor.
- Cool and chill:
- Transfer the pastry cream to a clean bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the cream to prevent a skin from forming.
- Let the pastry cream cool at room temperature for 15-20 minutes, then refrigerate for at least 2 hours (or up to 2 days) before using.
Tips for the Best Pastry Cream:
- Vanilla beans: Using a real vanilla bean gives pastry cream an incredible depth of flavor that vanilla extract can’t match. If you can, use a vanilla bean!
- Cornstarch: Don’t skip the cornstarch! It helps thicken the cream and gives it that silky texture without making it too eggy.
- Butter: Adding butter is the secret to an ultra-smooth, glossy pastry cream that melts in your mouth. If you’re feeling indulgent, add a little more for extra richness.
- Whisking: Constant whisking is crucial to avoid lumps and ensure a perfectly smooth custard.
- Storage: Pastry cream can be made ahead and stored in the fridge. When you’re ready to use it, give it a quick stir or beat it gently with a whisk to bring it back to life if it’s too thick.
This pastry cream is the foundation of so many classic desserts, from tarts and éclairs to cream puffs and Napoleon pastries. Once you master it, your desserts will be taken to the next level! Enjoy! Would you like any variations or tips on using pastry cream in different desserts?