The Key to the Ideal Pastry Cream

Ingredients

• 480 ml (2 cups) whole milk
• 1/2 cup (100 g) granulated sugar, divided
• 1 vanilla bean or 1 tsp vanilla extract
• 5 large egg yolks
• 30 g (1/4 cup) cornstarch
• 2 tbsp (30 g) unsalted butter, finely chopped

Instructions

Prepare the Milk Mixture:

1. In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
2. Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
3. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

Prepare the Egg Mixture:

1. In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.

Temper the Eggs:

1. When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
2. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

Cook the Pastry Cream:

1. Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
2. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.

Finish the Pastry Cream:

1. Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
2. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
3. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
4. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.

Tips for Success

• Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
• Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
• Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
• Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture.

Variations

• Chocolate Pastry Cream: Stir in 4 ounces (113 g) of chopped dark chocolate into the hot pastry cream after removing it from the heat. Mix until the chocolate is melted and well combined.
• Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the hot milk mixture before tempering the eggs.

Serving Suggestions

• Fill Éclairs and Cream Puffs: Pipe the chilled pastry cream into éclairs or cream puffs for a classic French dessert.
• Layer in Cakes: Use as a rich, creamy filling between cake layers.
• Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for an elegant dessert.

Conclusion

Mastering the art of pastry cream is essential for any baker, as it’s a versatile component in many desserts. With this recipe, you’ll be able to create a variety of delectable treats. Enjoy the creamy, rich flavor and the exquisite texture that perfect pastry cream brings to your confections!