Pastry cream, or crème pâtissière, is a classic French custard used as a filling for many delectable pastries, from éclairs to tarts. Smooth, rich, and versatile, it can elevate even the simplest desserts. Making your own pastry cream at home is surprisingly easy and much more rewarding than using store-bought alternatives. Here’s a step-by-step guide to creating the perfect pastry cream for your pastries.
Ingredients for Pastry Cream
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tbsp (30g) unsalted butter
Step-by-Step Instructions
1. Prepare the Vanilla Milk Base
In a medium saucepan, combine the milk and sugar. If using a vanilla bean, split it open and scrape the seeds into the milk mixture. Add the pod as well to infuse the milk with the vanilla flavor. Heat over medium heat until the milk is hot but not boiling. If you’re using vanilla extract, add it later in the process.
2. Whisk the Egg Yolks and Cornstarch
While the milk is heating, whisk the egg yolks and cornstarch in a separate bowl until smooth and combined. The cornstarch helps thicken the cream and prevent it from curdling.
3. Temper the Egg Mixture
Once the milk is hot, remove it from the heat and slowly add a small amount of the hot milk into the egg yolk mixture while whisking constantly. This is called tempering, which ensures the eggs don’t scramble. Gradually add the rest of the milk, whisking continuously.
4. Cook the Pastry Cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly. The mixture will thicken as it heats. Once it reaches a custard-like consistency (about 3-5 minutes), continue whisking for another 1-2 minutes to ensure it is thickened fully and smooth.
5. Strain and Cool the Cream
Remove the pan from the heat and strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean pods. This will ensure a silky-smooth texture.
6. Add Butter and Vanilla Extract
While the pastry cream is still hot, whisk in the butter until smooth and glossy. If you used a vanilla bean earlier, you can add vanilla extract at this stage for an extra burst of flavor.
7. Chill the Pastry Cream
Cover the surface of the pastry cream with plastic wrap, making sure it touches the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Tips for Perfect Pastry Cream
- Use Whole Milk: The fat content in whole milk gives the cream its richness and smooth texture.
- Don’t Skip Straining: Straining removes any curdled bits and ensures a smooth custard.
- Make It Ahead: Pastry cream can be made up to 2 days ahead of time, allowing the flavors to develop and saving you time on the day of baking.
- Adjust Flavoring: Feel free to experiment with flavors like citrus zest, coffee, or liqueurs for a unique twist on the traditional vanilla pastry cream.
Uses for Pastry Cream
Pastry cream can be used as a filling in a variety of pastries and desserts, such as:
- Éclairs and Cream Puffs: A classic choice for filling these airy pastries.
- Fruit Tarts: The creamy base complements fresh fruit beautifully.
- Cakes: Pastry cream is a great filling for layer cakes or as a layer in trifles.
- Napoleons (Mille-feuille): Use it between puff pastry layers for an indulgent treat.
- Choux Pastry: Perfect for choux-based desserts like profiteroles.
Conclusion
Creating your own pastry cream is a simple yet rewarding task that can elevate your pastries and desserts. With just a few ingredients and some patience, you can make a creamy, smooth filling that’s far superior to store-bought versions. Whether you’re filling éclairs, tarts, or cakes, homemade pastry cream will bring your creations to life. Happy baking!