Guidelines
- Get the Milk Mixture Ready:
- Combine half the granulated sugar (1/4 cup) and the whole milk in a medium pot.
- Add the seeds from the vanilla bean or vanilla extract.
- Set the pot on medium heat and gently simmer the mixture, stirring occasionally to ensure the sugar dissolves.
- Get the Egg Mixture Ready:
- In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup granulated sugar, and the cornstarch until the blend is creamy and light in color. This will take about 2 to 3 minutes.
- Gently Warm the Eggs:
- When the milk mixture is heated, gradually add about one-third of it to the egg mixture while continuously whisking to temper the eggs. This stage gradually raises the temperature of the eggs so they don’t curdle.
- Combine and Cook:
- Return the tempered egg mixture and the remaining hot milk to the pot, always stirring the mixture.
- Transfer the mixture back to the saucepan over medium heat, whisking continuously until it thickens and begins to bubble. This will take about 2 to 3 minutes. Once it begins to boil, cook for an additional 1 to 2 minutes to ensure the cornstarch is cooked through.
- Add Butter and Vanilla:
- Remove the pot from the heat and whisk in the butter immediately, along with any vanilla extract if you didn’t use a vanilla bean.
- Strain and Cool:
- Strain the pastry cream into a clean bowl using a fine-mesh sieve to remove any lumps or fragments of cooked egg.
- To prevent a skin from forming on the pastry cream, press a piece of plastic wrap directly onto the surface.
- Let the pastry cream cool to room temperature before chilling it in the refrigerator until it is very cold, at least two hours.
Success Tips
- Use Fresh Ingredients: Fresh milk, eggs, and butter make a noticeable difference in the flavor and texture of your pastry cream.
- Whisk Continuously: Whisking constantly ensures a smooth texture and prevents lumps from forming in the cream.
- Strain for Smoothness: Straining the cream guarantees a smooth and silky texture without any cooked egg fragments.
- Proper Cooling: Applying plastic wrap directly to the surface while cooling prevents the formation of a skin, which can ruin the texture of your cream.
Variations
- Chocolate Pastry Cream: Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Beat in the chocolate until melted and well combined.
- Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the heated milk mixture before tempering the egg mixture.
Use Suggestions
- Fill Éclairs and Cream Puffs: Pipe the 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 striking dessert.
In Summary
Pastry cream is a versatile and essential ingredient in many desserts. Mastering this recipe will enhance your baking skills and allow you to create a variety of delicious treats. Enjoy the creamy, rich texture and delightful taste that your pastries will gain from the ideal pastry cream!
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