Ah, pastry cream—one of the most versatile and delicious fillings for all sorts of pastries, cakes, tarts, and even as a base for other desserts! A good pastry cream is rich, smooth, and perfectly balanced between sweetness and richness.
Here’s a secret pastry cream recipe that’s smooth, velvety, and full of flavor!
Secret Pastry Cream Recipe
Ingredients:
- 2 cups (475 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks (room temperature)
- 1/4 cup (30 g) cornstarch
- 1/4 cup (60 g) unsalted butter (cut into small pieces)
- Pinch of salt
Instructions:
1. Infuse the Milk with Vanilla:
- In a medium saucepan, combine the milk and half of the sugar (1/4 cup).
- Slice the vanilla bean in half, scrape the seeds out, and add both the seeds and the pod to the milk. If you’re using vanilla extract, add it in later.
- Heat the milk over medium heat until it just starts to simmer, then remove from the heat. Let it sit to infuse the vanilla for 10-15 minutes.
2. Mix the Egg Yolks, Sugar, and Cornstarch:
- In a medium bowl, whisk together the egg yolks, the remaining sugar (1/4 cup), and cornstarch until the mixture becomes pale and slightly thickened.
- If you’re using vanilla extract instead of the vanilla bean, add it to the yolk mixture now.
3. Temper the Eggs:
- Gradually pour the warm milk into the egg mixture while whisking constantly. This helps to gently heat the eggs without scrambling them.
- Once fully incorporated, return the egg-milk mixture back to the saucepan.
4. Cook the Custard:
- Cook the mixture over medium heat, whisking constantly. The custard will begin to thicken after about 3-5 minutes. Keep whisking to prevent any lumps from forming.
- When it reaches a pudding-like consistency, cook for another 1-2 minutes to fully activate the cornstarch and make the cream smooth.
5. Add Butter and Chill:
- Remove the custard from the heat and whisk in the butter until it’s fully melted and the cream is smooth and glossy.
- Strain the pastry cream through a fine-mesh sieve to remove any vanilla bean pieces or small curdled bits, ensuring a silky texture.
6. Cool Down:
- Lay a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
- Allow the cream to cool to room temperature, then refrigerate for at least 2 hours (or overnight). It will thicken more as it chills.
7. Ready to Use:
- Once chilled, give the pastry cream a quick whisk to smooth it out before using it in your favorite desserts!
Tips for Perfect Pastry Cream:
- Vanilla Bean vs. Extract: The secret to a more luxurious pastry cream is the vanilla bean. It infuses a deeper, more complex flavor, but extract can certainly be used if you don’t have a bean on hand.
- Cornstarch: This is the key to getting that thick, creamy consistency. Don’t skip it!
- Butter: Adding butter at the end gives it that rich, glossy texture that makes it just irresistible.
Uses for Pastry Cream:
- Fillings for éclairs, cream puffs, tarts, and mille-feuille (Napoleon).
- Spread on cakes or layered in between cake layers.
- Served in small cups as a dessert on its own (maybe with berries on top!).
This pastry cream is the foundation for many delicious desserts, and now you’ve got the secret recipe to make it at home. It’s smoother and richer than anything you’ll find in the store!