Advertisement

The Key to the Ideal Pastry Cream


Why You’ll Love This Recipe

  1. Silky & Smooth Texture : The ideal pastry cream is luxuriously creamy without being grainy or lumpy.
  2. Versatile : Use it as a filling, frosting, or base for countless desserts.
  3. Customizable : Adjust sweetness, flavorings, or consistency to suit your needs.
  4. Stable & Holds Shape : Perfect for piping, layering, or spreading in delicate pastries.
  5. Impressively Professional : Elevate homemade desserts with this restaurant-quality component.

Ingredients You’ll Need

Makes about 2 cups (enough for 1 large tart or 12 éclairs)

  • 2 cups whole milk
  • 1/2 cup granulated sugar (adjust to taste)
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 tbsp unsalted butter , softened
  • 1 tsp vanilla extract (or other flavorings like almond, citrus zest, or liqueurs)

Step-by-Step Instructions

Step 1: Heat the Milk

  1. In a medium saucepan, heat the milk over medium-low heat until it’s warm but not boiling (small bubbles should form around the edges). Remove from heat and let it sit for a few minutes to cool slightly.

Step 2: Whisk the Egg Yolks and Sugar

  1. In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This step helps create a smooth base and prevents curdling later.

Step 3: Add the Cornstarch and Salt

  1. Sift the cornstarch into the egg yolk mixture and whisk until fully incorporated. The cornstarch acts as a thickener, ensuring the pastry cream has a stable, pudding-like consistency.

Step 4: Temper the Eggs

  1. Slowly pour about 1/2 cup of the warm milk into the egg mixture, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot milk.
  2. Once tempered, pour the egg mixture back into the saucepan with the remaining milk.

Step 5: Cook Until Thickened

  1. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1–2 minutes , whisking vigorously to prevent lumps. The pastry cream should be thick enough to coat the back of a spoon.

Step 6: Add Butter and Flavorings