Directions
Follow these step-by-step instructions to create your perfect pastry cream:
Step 1: Heat the Milk
- In a Medium Saucepan: Combine the whole milk with half the granulated sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk.
- Heat Over Medium Heat: Stir occasionally, bringing the milk to just below boiling point. Look for small bubbles around the edges, but do not let it boil.
- Remove from Heat: Let the milk infuse for a few minutes while preparing the egg mixture. If using vanilla extract, add it now.
Step 2: Prepare the Egg Mixture
- In a Mixing Bowl: Whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.
- Add Cornstarch: Whisk in the cornstarch until smooth and free of lumps. This step is crucial for preventing lumps in the final cream.
Step 3: Temper the Eggs
- Gradually Pour: Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to avoid cooking the eggs.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
Step 4: Cook the Pastry Cream
- Return to Heat: Place the saucepan back over medium heat, continuously whisking as the mixture thickens.
- Bring to a Boil: Once it begins to boil, continue whisking for about 1-2 minutes to ensure the cornstarch is fully cooked and the cream is thick and smooth.
- Remove from Heat: Take the saucepan off the heat and whisk in the unsalted butter until fully melted and incorporated.
Step 5: Strain and Chill
- Strain the Cream: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps or vanilla pod remnants.
- Cover with Plastic Wrap: Press the plastic wrap directly onto the surface of the cream to prevent skin from forming.
- Chill: Refrigerate the pastry cream for at least 2 hours or until completely cold and set.
Tips for Perfect Pastry Cream
- Avoid Lumps: Constant whisking is essential during the cooking process to prevent lumps. Straining the finished cream ensures the smoothest texture.
- Infuse Flavors: Allow the vanilla bean or other flavorings to steep in the milk for deeper flavors.
- Proper Consistency: The cream should be thick enough to hold its shape but still smooth and creamy. If it’s too thick, whisk in a little cold milk until the desired consistency is reached.
- Prevent Skin Formation: Always cover the surface with plastic wrap to prevent a skin from forming as it cools.
- Use Fresh Ingredients: Fresh eggs and high-quality vanilla make a noticeable difference in the flavor and texture of your pastry cream.
Variations and Flavor Swaps
Pastry cream can be adapted to suit various desserts by adjusting the flavors and ingredients:
Chocolate Pastry Cream
- Add Chocolate: After removing the cream from heat, whisk in 2 ounces (60 g) of finely chopped dark chocolate until melted and smooth.
Coffee Pastry Cream
- Dissolve Coffee: Add 2 teaspoons of instant coffee granules to the milk before heating, or infuse with a shot of espresso.
Fruit-Infused Pastry Cream
- Incorporate Fruit Puree: Gently fold in 1/4 cup (60 ml) of fruit puree (such as raspberry or passionfruit) into the cooled pastry cream for a fruity twist.
Nutty Pastry Cream
- Add Nut Paste: Stir in a few tablespoons of almond or hazelnut paste for a rich, nutty flavor.
Coconut Pastry Cream
- Substitute Milk: Use coconut milk instead of regular milk for a tropical flavor, or fold in shredded coconut.
Uses for Pastry Cream
Pastry cream is incredibly versatile and can be used in various desserts:
- Éclairs and Cream Puffs: Pipe pastry cream into choux pastry for a classic French treat.
- Fruit Tarts: Fill a tart shell with pastry cream and top with fresh fruit for a refreshing dessert.
- Napoleons: Layer between sheets of puff pastry for a traditional mille-feuille.
- Layer Cakes: Use as a filling between cake layers for added richness and flavor.
- Danish Pastries: Spread inside puff pastry before baking for a creamy filling.
Storage and Make-Ahead Tips
Storing Pastry Cream
- Refrigerate: Store pastry cream in an airtight container in the refrigerator for up to 3 days.
- Prevent Skin: Always press plastic wrap directly onto the surface of the cream to prevent skin formation.
Freezing Pastry Cream
- Not Recommended: Freezing pastry cream can cause it to separate and lose its creamy texture. It’s best made fresh or stored in the fridge.
Make-Ahead Tips
- Prepare in Advance: Pastry cream can be made up to 2 days ahead and stored in the refrigerator until needed.
- Re-whisk Before Use: Give it a good whisk to restore its smooth texture before using it in your recipes.
