Here’s a secret recipe for pastry cream (Crème Pâtissière) that is rich, smooth, and versatile. It can be used for filling eclairs, tarts, cakes, and more.
Ingredients:
- 500 ml (2 cups) whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 6 large egg yolks
- 100 grams (1/2 cup) granulated sugar
- 30 grams (1/4 cup) cornstarch
- 30 grams (2 tablespoons) unsalted butter, cut into small pieces
Instructions:
- Prepare the Vanilla:
- If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk.
- If using vanilla extract, it will be added later.
- Heat the Milk:
- In a medium saucepan, heat the milk (with the vanilla bean and seeds, if using) over medium heat until it just starts to simmer. Do not let it boil. Remove from heat and let it sit for a few minutes to infuse the vanilla flavor.
- Mix Egg Yolks, Sugar, and Cornstarch:
- In a separate bowl, whisk the egg yolks and sugar together until they become pale and thick. This may take a couple of minutes.
- Add the cornstarch to the egg mixture and whisk until smooth.
- Temper the Eggs:
- Gradually add about a third of the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. This process is called tempering.
- Pour the egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream:
- Return the saucepan to the stove over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to whisk for another 1-2 minutes to ensure the cornstarch is fully cooked and the cream is smooth.
- Add Butter and Vanilla Extract:
- Remove the saucepan from the heat. If you used a vanilla bean, remove the pod at this point. If using vanilla extract, add it now.
- Whisk in the butter until it is fully melted and incorporated.
- Cool the Pastry Cream:
- Pour the pastry cream into a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate until fully chilled and set, at least 2 hours.
Tips for Perfect Pastry Cream:
- Strain the Mixture: For an extra smooth texture, strain the pastry cream through a fine-mesh sieve before cooling it.
- Flavor Variations: You can infuse the milk with other flavors such as coffee, citrus zest, or almond extract to create different variations of pastry cream.
- Stabilizing: For a firmer pastry cream, you can add a bit more cornstarch or even a sheet of gelatin (softened and melted) while cooking.
This pastry cream recipe is a classic foundation for many desserts, and with these tips and variations, you can tailor it to suit your culinary needs. Enjoy!