The Key to the Ideal Pastry Cream
Ingredients:
- 480 ml (2 cups) whole milk
- 100 g (1/2 cup) granulated sugar, divided
- 1 vanilla bean or 1 tsp vanilla extract
- 5 large egg yolks
- 30 g (1/4 cup) cornstarch
- 30 g (2 tbsp) unsalted butter, finely chopped
Instructions:
Prepare the Milk Mixture:
- Combine half of the granulated sugar (1/4 cup) with the whole milk in a medium-sized saucepan.
- If using a vanilla bean, scrape out the seeds and add them to the milk mixture. Alternatively, add vanilla extract later.
- Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely.
Prepare the Egg Mixture:
- In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is smooth and pale in color. This will take about 2-3 minutes.
Gently Warm the Eggs:
- Once the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking constantly. This process tempers the eggs, slowly raising their temperature to prevent curdling.
- Return the tempered egg mixture to the saucepan with the remaining hot milk, stirring continuously.
Heat the Pastry Cream:
- Place the saucepan back over medium heat and continue whisking until the mixture thickens and begins to bubble. This should take about 2-3 minutes.
- Once it starts to boil, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
Finish the Cream:
- Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if you didn’t use a vanilla bean.
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
- To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the pastry cream.
- Let the cream cool to room temperature before chilling in the refrigerator for at least 2 hours until it is thoroughly cold.
Tips for Success:
- Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
- Whisk Continuously: This helps maintain a smooth texture and prevents lumps from forming.
- Strain for Smoothness: Straining the cream ensures a silky texture without any egg fragments.
- Cool Properly: Applying plastic wrap directly to the surface while cooling prevents a skin from forming, preserving the cream’s texture.
Variations:
- Chocolate Pastry Cream: Add 113 g (4 oz) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until the chocolate is fully melted and incorporated.
- Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the hot milk mixture before tempering the eggs.
Usage Suggestions:
- Fill Éclairs and Cream Puffs: Pipe cold 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 a visually stunning dessert.
In Summary:
Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will elevate your baking skills and allow you to create a variety of delicious treats. Enjoy the rich, creamy texture and delightful flavor that perfect pastry cream brings to your pastries!