Image Credit : Lavandula Lavandula
Ingredients
– **2 cups (480 ml)** whole milk
– **1/2 cup (100 g)** granulated sugar, divided
– **1 vanilla bean** (or 1 tablespoon vanilla extract)
– **5 large egg yolks**
– **1/4 cup (30 g)** cornstarch
– **2 tablespoons (30 g)** unsalted butter, cut into small pieces
### Instructions
#### Step 1: Prepare the Milk Mixture
1. **Combine Milk and Sugar**:
– In a medium saucepan, combine **2 cups whole milk** with **1/4 cup granulated sugar**.
– If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean to the milk. If using vanilla extract, we’ll add it later.
2. **Heat the Mixture**:
– Place the saucepan over medium heat and bring the mixture to a gentle simmer.
– Stir occasionally to ensure the sugar dissolves completely. (Watch for bubbles, not boiling!)
#### Step 2: Prepare the Egg Mixture
1. **Whisk Egg Yolks and Sugar**:
– In a separate bowl, whisk together **5 large egg yolks**, the remaining **1/4 cup granulated sugar**, and **1/4 cup cornstarch**.
– Whisk until the mixture is smooth and pale in color, about 2-3 minutes. (Whisk like you mean it!)
#### Step 3: Temper the Eggs
1. **Temper with Hot Milk**:
– Once the milk mixture is hot, slowly pour about 1/3 of it into the egg mixture, whisking constantly. This tempers the eggs and prevents them from curdling.
– Now, pour the tempered egg mixture back into the saucepan with the remaining hot milk, continuing to whisk constantly. (No scrambled eggs here!)
#### Step 4: Cook the Pastry Cream
1. **Thicken the Cream**:
– Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and starts to bubble. This will take about 2-3 minutes.
– Once it starts to bubble, continue cooking for an additional 1-2 minutes to ensure the cornstarch is fully cooked. (Keep whisking – your arm workout for the day!)
2. **Add Butter and Vanilla**:
– Remove the saucepan from the heat and immediately whisk in **2 tablespoons of unsalted butter** (and **1 tablespoon vanilla extract** if you didn’t use a vanilla bean). (Butter makes it better!)
#### Step 5: Strain and Cool
1. **Strain the Cream**:
– Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or pieces of cooked egg. (Silky smooth, here we come!)
2. **Prevent a Skin**:
– Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
3. **Chill**:
– Allow the pastry cream to cool to room temperature, then refrigerate until completely chilled, at least 2 hours. (Patience is a virtue!)
### Tips for Success
– **Use Fresh Ingredients**: Fresh milk, eggs, and butter make a noticeable difference in the taste and texture of your pastry cream.
– **Whisk Constantly**: This ensures the cream is smooth and prevents any lumps from forming.
– **Strain the Cream**: This step is crucial for a silky smooth texture, free of any cooked egg bits.
– **Cool Properly**: Cooling with plastic wrap directly on the surface prevents a skin from forming, 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. Whisk until the chocolate is fully melted and incorporated. (Chocolate heaven!)
– **Coffee Pastry Cream**: Dissolve 2 teaspoons of instant coffee granules in the hot milk mixture before tempering the eggs. (Perfect for coffee lovers!)
### Usage Ideas
– **Fill Éclairs and Cream Puffs**: Pipe the chilled pastry cream into éclairs or cream puffs for a classic French dessert.
– **Layer in Cakes**: Use as a filling between cake layers for a rich, creamy addition.
– **Tarts**: Fill pre-baked tart shells with pastry cream and top with fresh fruits for a stunning dessert.
Conclusion
Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will elevate your baking skills and allow you to create an array of delicious treats. Enjoy the rich, creamy texture and the wonderful flavor that perfect pastry cream brings to your dessert!
Happy baking and enjoy every creamy, dreamy bite!
