Mastering the Perfect Pastry Cream

Ingredients

• 480 ml (2 cups) whole milk
• 100 g (1/2 cup) granulated sugar, divided
• 1 vanilla bean or 1 tsp vanilla extract
• 5 large egg yolks
• 30 g (1/4 cup) cornstarch
• 30 g (2 tbsp) unsalted butter, finely chopped

Instructions

Prepare the Milk Mixture:

1. In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
2. Split the vanilla bean and scrape the seeds into the milk mixture. If using vanilla extract, add it later.
3. Place the saucepan over medium heat and gently bring to a simmer, stirring occasionally to ensure the sugar dissolves.

Prepare the Egg Mixture:

1. In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is light and creamy, about 2-3 minutes.

Temper the Eggs:

1. Once the milk mixture is heated, gradually add about one-third of it to the egg mixture, whisking constantly to avoid curdling the eggs.
2. Return the tempered egg mixture to the saucepan with the remaining hot milk, stirring continuously.

Cook the Pastry Cream:

1. Place the saucepan back over medium heat. Whisk the mixture continuously until it thickens and starts to bubble, about 2-3 minutes.
2. Once boiling, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.

Finish and Cool:

1. Remove the saucepan from heat and immediately whisk in the butter and any vanilla extract if you didn’t use a vanilla bean.
2. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
3. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
4. Let the pastry cream 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 achieve a smooth consistency and avoid lumps, keep whisking the mixture throughout the process.
• Strain the Cream: Straining ensures a silky texture, free from any unwanted bits of cooked egg.
• Proper Cooling: Apply plastic wrap directly on the surface while cooling to prevent a skin from forming, which could affect the texture.

Variations

• Chocolate Pastry Cream: Add 113 g (4 oz) of chopped dark chocolate to the hot pastry cream once removed from heat. Stir until fully melted and combined.
• Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules into the milk mixture before tempering the eggs for a delightful coffee flavor.

Serving Suggestions

• Fill Éclairs and Cream Puffs: Pipe 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 fruit for an elegant dessert.

Conclusion

Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will enhance your baking skills and enable you to create a variety of delectable treats. Enjoy the rich, creamy texture and exquisite flavor that perfect pastry cream brings to your desserts!