The Key to the Ideal Pastry Cream

Guidelines

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!