Introduction
Pastry cream, also known as crème pâtissière, is a deliciously rich custard that forms the basis for a variety of desserts. This versatile filling can be used in pastries, cakes, and tarts, adding a creamy texture and a luscious flavor to your favorite treats. Making pastry cream at home is straightforward and requires only a few basic ingredients, allowing you to elevate your dessert game effortlessly.
Detailed Ingredients with Measures
Whole milk: 2 cups
Sugar: ½ cup (plus a couple tablespoons if you like it sweeter)
Egg yolks: 4 large
Cornstarch: ¼ cup
Salt: Pinch
Unsalted butter: 2 tablespoons
Vanilla extract: 1 teaspoon
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes (including refrigeration)
Yield: Approximately 2 cups of pastry cream
Indulge in the creamy richness of homemade pastry cream, perfect for filling your favorite desserts. Enjoy the sweet and satisfying taste that takes your baking to the next level.
Detailed Directions and Instructions
Step 1: Heat the Milk
In a saucepan, heat the 2 cups of whole milk until it is just about to boil. Watch for steam to rise but avoid letting the milk come to a full boil with bubbles.
Step 2: Prepare the Egg Mixture
In a separate bowl, whisk together ½ cup of sugar, 4 large egg yolks, ¼ cup of cornstarch, and a pinch of salt. Continue whisking until the mixture becomes pale and well combined.
Step 3: Combine Milk and Egg Mixture
Slowly pour the hot milk into the egg mixture while whisking continuously. This is important to prevent the egg yolks from scrambling as they come into contact with the hot liquid.
Step 4: Thicken the Mixture
Return the combined mixture to the saucepan and cook over medium heat. Whisk constantly until the mixture thickens and begins to bubble, achieving a glossy, pudding-like consistency.
Step 5: Add Butter and Vanilla
Once thickened, remove the saucepan from the heat. Whisk in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract until the mixture is completely smooth and well incorporated.
Step 6: Cool the Pastry Cream
Transfer the pastry cream to a bowl. Press plastic wrap directly onto its surface to prevent a skin from forming while it cools.
Step 7: Refrigerate
Place the bowl in the refrigerator and let it chill for at least 2 hours before using the pastry cream in your desired recipe.
Notes
Sweetness Adjustment
If you prefer a sweeter pastry cream, feel free to add a couple of extra tablespoons of sugar during the mixing process.
Whisk Constantly
It is crucial to whisk constantly when cooking the mixture to ensure that it thickens evenly and to avoid any lumps or curdling.
Storage
The pastry cream can be stored in the refrigerator for up to 3 days. Make sure to keep it covered to maintain freshness.
Cook techniques
Heating Milk
The key to heating milk properly is to warm it slowly over medium heat until it’s just about to boil. Look for steam and slight ripples on the surface, but avoid letting it reach a rolling boil to prevent scalding.
Whisking Ingredients
When whisking together sugar, egg yolks, cornstarch, and salt, aim for a pale mixture. This indicates that the ingredients are well combined and the sugar is starting to dissolve, creating a smooth base for your pastry cream.
Tempering Eggs
To prevent scrambling the eggs, gradually introduce the hot milk into the egg mixture while whisking constantly. This technique, known as tempering, helps raise the temperature of the eggs gently and ensures a creamy texture.
Cooking the Mixture
Once combined, return the mixture to the saucepan and cook over medium heat, whisking continuously. The goal is to thicken the mixture until it bubbles slightly and achieves a glossy consistency, similar to pudding.
Incorporating Butter and Vanilla
After removing the saucepan from heat, whisk in unsalted butter and vanilla extract until smooth. This adds richness and flavor to your pastry cream.
Cooling the Cream
To prevent a skin from forming on the surface of the pastry cream, press plastic wrap directly onto it before refrigerating. This keeps the cream smooth and ready for use.
FAQ
Can I use low-fat milk instead of whole milk?
While you can use low-fat milk, whole milk produces a creamier and richer pastry cream. Using low-fat options might result in a lighter texture.
How can I make the pastry cream sweeter?
You can add a couple of extra tablespoons of sugar during the initial whisking step. Taste the mixture before cooking to find the perfect sweetness for your preference.
What can I use the pastry cream for?
Pastry cream is versatile and can be used in various desserts such as cream puffs, eclairs, tarts, or as a filling for cakes.
How long can I store pastry cream in the refrigerator?
Pastry cream can be stored in the refrigerator for up to 3 days. Make sure it is covered tightly to prevent it from absorbing other odors.
Can I freeze pastry cream?
Freezing pastry cream is not recommended, as it may change in texture when thawed. It’s best enjoyed fresh or within a few days of preparation.
Conclusion
This delicious pastry cream recipe yields a rich and velvety filling perfect for a variety of desserts. Its smooth texture and sweet flavor make it an excellent base for pastries, cakes, and tarts. Enjoy the satisfaction of creating this classic treat that can elevate any dessert to the next level.
Pastry Cream Filled Eclairs
Use this pastry cream as the filling for eclairs, topped with a chocolate glaze for a classic French dessert.
Fruit Tarts
Spread the pastry cream in a buttery tart shell and top with an array of fresh fruits for a colorful and refreshing dessert.
Layered Cakes
Incorporate this creamy filling between layers of sponge cake or pound cake for a moist and decadent treat.
Custard Cups
Serve the pastry cream in individual cups, garnished with whipped cream and berries for an elegant dessert.
Chocolate Cream Pie
Mix melted chocolate into the pastry cream to create a chocolate version, then pour it into a pie crust for a delightful chocolate cream pie.
Crepes with Pastry Cream
Fill delicate crepes with this pastry cream and drizzle with a fruit sauce for a delightful brunch or dessert.
Profiteroles
Pipe the pastry cream into profiteroles (cream puffs) and drizzle with warm chocolate sauce for an indulgent treat.
