Ingredients:
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar, divided
One vanilla bean or one tspn of extract
5 large egg yolks
1/4 cup (30 g) cornstarch
Two tablespoons (30 grams) of coarsely minced unsalted butter
Instructions:
Prepare the Milk Mixture:
Half of the granulated sugar (1/4 cup) and the whole milk should be combined in a medium saucepan.
If using a vanilla bean, split it and scrape the seeds into the pot. Add the vanilla bean pod as well. If using vanilla extract, add it later.
To dissolve the sugar, place the saucepan over medium heat and gently simmer the liquid, stirring from time to time.
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 creamy and light in color, about 2-3 minutes.
Temper the Eggs:
Once the milk mixture is hot, slowly pour about one-third of it into the egg mixture, whisking constantly to prevent the eggs from curdling.
Gradually add the tempered egg mixture back into the pot with the remaining hot milk, continuing to whisk constantly.
Cook the Pastry Cream:
Return the pot to medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble, about 2-3 minutes.
Once it starts to boil, continue cooking for another 1-2 minutes to ensure the cornstarch is fully cooked.
Finish the Pastry Cream:
Remove the pot from the heat and immediately whisk in the finely chopped butter and vanilla extract (if you didn’t use a vanilla bean).
Strain and Cool:
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
To stop a skin from developing, press a piece of plastic wrap directly onto the pastry cream’s surface.
Allow the pastry cream to cool to room temperature, then refrigerate until very cold, at least 2 hours.
Tips for Success:
Use Fresh Ingredients: Fresh milk, eggs, and butter will significantly improve the flavor and texture of your pastry cream.
Whisk Constantly: While the mixture is cooking, whisk it constantly to guarantee a smooth texture and avoid lumps.
Strain for Smoothness: Strain the pastry cream to achieve a silky texture without any cooked egg fragments.
Cool Properly: Applying plastic wrap directly to the surface of the cream while cooling prevents a skin from forming, which can affect the texture.
Variations:
Chocolate Pastry Cream: Take the boiling pastry cream from the stove and stir in 4 ounces (113 g) of chopped dark chocolate. Stir until all of the chocolate has melted and mixed in.
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: For a traditional French dessert, pipe cooled pastry cream into éclairs or cream puffs.
Use as a rich, creamy filler in between cake layers for layering cakes.
Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruit for an elegant dessert.
Summary:
Mastering pastry cream will enhance your baking skills and allow you to create a variety of delightful treats. Enjoy the rich, creamy texture and delicious flavor that perfect pastry cream brings to your desserts!