Instructions
Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
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 pale, about 2-3 minutes.
Temper the Eggs:
When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
Cook the Pastry Cream:
Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.
Finish the Pastry Cream:
Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
Tips for Success
Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream.
Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps.
Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits.
Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture.
Variations
Chocolate Pastry Cream: Stir in 4 ounces (113 g) of chopped dark chocolate into the hot pastry cream after removing it from the heat. Mix until the chocolate is melted and well combined.
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: Pipe the chilled 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 an elegant dessert.
Mastering the art of pastry cream is essential for any baker, as it’s a versatile component in many desserts. With this recipe, you’ll be able to create a variety of delectable treats. Enjoy the creamy, rich flavor and the exquisite texture that perfect pastry cream brings to your confections!
