The Secret Pastry Cream (Crème Pâtissière)
Prep time: 10 mins | Cook time: 15 mins | Yield: Approx. 1 Liter
Ingredients
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1 liter (approx. 4 cups) milk
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4 egg yolks
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5 tbsp cornstarch
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3/4 cup granulated sugar
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2 tsp vanilla extract (or one vanilla bean)
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2 tbsp unsalted butter (optional, for extra shine and richness)
Instructions
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Infuse the Milk: In a large saucepan, bring the milk and vanilla (if using a bean, scrape the seeds in) to a simmer over medium heat. Do not let it reach a rolling boil.
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Mix the Base: While the milk warms, whisk the egg yolks and sugar in a medium bowl until the mixture is pale and slightly thickened. Sift in the cornstarch and whisk until no lumps remain.
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Temper the Eggs: Slowly pour about half of the warm milk into the egg mixture in a thin stream, whisking constantly. This prevents the eggs from scrambling.
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Thicken the Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking vigorously and constantly, until the mixture thickens and large bubbles begin to pop on the surface.
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Final Touch: Remove from heat and stir in the vanilla extract and butter until fully incorporated.
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Cool Properly: Pour the cream into a clean bowl. Immediately press a piece of plastic wrap directly onto the surface of the cream to prevent a “skin” from forming. Refrigerate for at least 2 hours before using.
How to Use Your Pastry Cream
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Fruit Tarts: Fill a pre-baked tart shell and top with sliced peaches or berries.
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Decadent Fillings: Use it inside cream puffs or eclairs for a professional-grade dessert.
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Cake Layers: Layer it between sponges of a chocolate cake for a “Boston Cream” style treat.