Pastry cream, or crème pâtissière, is a fundamental component in the world of baking and pastry arts. This luscious, velvety cream is the heart of many classic desserts like éclairs, fruit tarts, cream puffs, and Napoleons. Mastering pastry cream not only elevates your dessert game but also opens up a realm of possibilities for creating indulgent treats. This guide will walk you through making the perfect pastry cream, complete with an introduction, detailed preparation steps, and a conclusion to ensure you achieve flawless results every time.
Preparation Time
- Total Time: Approximately 30 minutes
- Active Preparation: 20 minutes
- Cooling Time: 10 minutes (additional chilling time may be required depending on the recipe you use the cream for)
Ingredients
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 1 vanilla bean (seeds scraped) or 1 teaspoon pure vanilla extract
- 5 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
Instructions
1. Prepare the Milk Mixture
a. Combine Milk and Sugar
- In a medium-sized saucepan, pour in the 2 cups of whole milk.
- Add 1/4 cup (50 g) of the granulated sugar to the milk.
- Stir gently to begin dissolving the sugar.
b. Add Vanilla
- If using a vanilla bean:
- Split the bean lengthwise using a sharp knife.
- Scrape out the seeds and add both the seeds and the pod to the milk.
- If using vanilla extract:
- Wait to add it until after the cooking process.
c. Heat the Mixture
- Place the saucepan over medium heat.
- Stir occasionally to ensure the sugar dissolves completely.
- Bring the mixture to a gentle simmer, not a rolling boil.
2. Prepare the Egg Mixture
a. Whisk Egg Yolks and Sugar
- In a separate mixing bowl, add the 5 large egg yolks.
- Add the remaining 1/4 cup (50 g) of granulated sugar.
- Whisk vigorously until the mixture becomes smooth and pale yellow.
b. Add Cornstarch
- Gradually sift in the 1/4 cup (30 g) of cornstarch.
- Whisk continuously to prevent lumps from forming.
- Ensure the mixture is completely smooth.
3. Combine and Cook
a. Temper the Eggs
- Slowly ladle about half of the hot milk mixture into the egg mixture while whisking constantly.
- This gradual process prevents the eggs from curdling by slowly raising their temperature.
b. Return to Heat
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Place the saucepan back over medium heat.
c. Cook Until Thickened
- Whisk continuously to prevent the mixture from sticking to the bottom of the pan.
- Continue cooking until the cream thickens and begins to bubble.
- Allow it to boil gently for about 1 minute to eliminate any starchy taste.
4. Finish the Pastry Cream
a. Add Butter and Vanilla
- Remove the saucepan from the heat.
- If you used a vanilla bean pod, remove it now.
- Stir in the 2 tablespoons (30 g) of unsalted butter until fully melted and incorporated.
- If using vanilla extract, add 1 teaspoon now and stir well.
b. Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl.
- Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow it to cool to room temperature.
- Refrigerate until ready to use.
Creating the perfect pastry cream is a skill that combines precision and patience. By carefully following each step—paying close attention to temperature changes and constant whisking—you ensure a smooth and creamy result that’s free of lumps and bursting with rich flavor. Whether filling a delicate éclair or layering a sumptuous fruit tart, this pastry cream will elevate your desserts to a professional level. Remember, practice makes perfect, so don’t hesitate to make this recipe your own by experimenting with different flavors like adding a splash of liqueur or a hint of citrus zest. Happy baking!