Sure! Here’s a classic pastry cream (crème pâtissière) recipe that’s smooth, rich, and delicious. This recipe includes a couple of tips to make it extra special.
Classic Pastry Cream Recipe
Ingredients:
- 2 cups (500 ml) whole milk
- 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
- 6 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, cut into small pieces
Secret Tips:
- Infuse the milk: If using a vanilla bean, infuse the milk with the vanilla bean and its seeds for a richer flavor. Split the bean, scrape out the seeds, and add both the seeds and the pod to the milk. Heat until it just starts to simmer, then let it steep off the heat for about 10 minutes before removing the pod.
- Temper the eggs: This prevents the yolks from curdling. Gradually whisking the hot milk into the egg yolk mixture helps ensure a smooth and creamy pastry cream.
- Butter at the end: Adding butter at the end gives the pastry cream a smooth and glossy finish.
Instructions:
- Prepare the milk: In a medium saucepan, heat the milk and the vanilla bean (if using) over medium heat until it just begins to simmer. If using vanilla extract, add it later with the butter. Remove from heat and let it steep for about 10 minutes. Remove the vanilla bean pod.
- Whisk egg yolks and sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Add cornstarch: Sift the cornstarch into the egg mixture and whisk until smooth.
- Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Cook the mixture: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil. Allow it to boil for about 1-2 minutes to cook out the cornstarch taste.
- Add butter and vanilla: Remove from heat and whisk in the butter and vanilla extract (if using).
- Strain the cream: For an extra smooth pastry cream, strain it through a fine-mesh sieve into a clean bowl.
- Cool the pastry cream: Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled and set, at least 2 hours.
Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Make sure to keep it well-covered to prevent it from absorbing any fridge odors.
Enjoy your delicious, homemade pastry cream!