Pastry cream is a cornerstone of many beloved desserts, including tarts, éclairs, and cream puffs. Its silky texture and rich flavor make it a versatile filling or topping for various sweet treats. This recipe will guide you through creating the perfect pastry cream, blending simple ingredients like milk, eggs, and sugar into a decadent, creamy delight. Whether you’re an experienced baker or a novice, this foolproof method ensures professional results every time. Get ready to impress your guests with a pastry cream that will elevate your desserts to the next level.
INGREDIENTS
- 2 cups (480 ml) whole milk
- ½ cup (100 g) sugar (divided into two equal portions)
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter (cut into small pieces)
PREPARATION TIME
- Prep time: 10 minutes
- Cook time: 10 minutes
- Cooling time: 2 hours
- Total time: Approximately 2 hours 20 minutes
Instructions
1. Preparing the Milk Mixture
In a medium saucepan, combine the milk and half of the sugar (¼ cup). If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture, adding the pod as well. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves. Avoid boiling the milk. If you are using vanilla extract, wait to add it until the end.
2. Whisking the Egg Mixture
In a medium mixing bowl, whisk the egg yolks and the remaining ¼ cup of sugar until the mixture becomes pale, thick, and smooth. Gradually sift in the cornstarch, whisking continuously to avoid lumps. The result should be a smooth, lump-free mixture.
3. Tempering the Egg Mixture
To prevent the eggs from curdling, slowly pour about ⅓ of the heated milk mixture into the egg mixture, whisking constantly. This process gradually raises the temperature of the eggs without cooking them. Once incorporated, pour the egg mixture back into the saucepan with the rest of the milk.
4. Cooking the Pastry Cream
Place the saucepan back over medium heat. Stir the mixture constantly with a whisk or spatula to ensure even cooking. As the mixture thickens, you’ll notice it beginning to bubble. Let it cook for an additional 1–2 minutes, ensuring the cornstarch is fully cooked, which removes any raw, starchy taste.
5. Adding Butter and Vanilla
Remove the saucepan from the heat and immediately stir in the butter until it melts completely. If you’re using vanilla extract instead of a bean, add it at this stage. This final touch enhances the flavor and gives the cream its silky finish.
6. Straining and Cooling
For an ultra-smooth pastry cream, pour it through a fine-mesh sieve into a clean bowl. This step removes any small lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature before refrigerating for at least 2 hours.
Congratulations! You’ve mastered the art of making heavenly vanilla bean pastry cream. With its luxurious texture and deep vanilla flavor, this pastry cream is perfect for filling éclairs, tarts, or layering in trifles. Store it in an airtight container in the refrigerator for up to 3 days, ensuring you always have a batch ready for your next dessert adventure. Impress your family and friends with this classic French-inspired recipe that never fails to delight.
Now, it’s your turn—experiment with adding different flavors like chocolate or coffee to customize your pastry cream. Whether it’s for a special occasion or a casual treat, this recipe is guaranteed to be a showstopper every time. Happy baking!