Perfect Pastry Cream Recipe
Pastry cream, or crème pâtissière, is a staple in baking, known for its luxurious texture and versatility. It forms the foundation for a variety of desserts, from éclairs and cream puffs to tarts and layered cakes. Mastering the technique of making pastry cream not only elevates your baking but also unlocks countless possibilities for flavor variations and dessert creations. With a few basic ingredients—milk, sugar, egg yolks, cornstarch, and butter—you can create a rich, velvety cream that enhances any dessert.
The key to making perfect pastry cream lies in the technique, specifically the process of tempering the eggs. By gradually adding the heated milk to the egg mixture, you ensure the eggs don’t curdle, resulting in a smooth, luscious cream. Whether you’re enhancing it with vanilla, chocolate, coffee, or fruit purées, pastry cream is a versatile element in your baking toolkit.
Ingredients:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- ⅓ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, cut into pieces
Instructions:
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