Instructions:
1. Prepare the Milk Mixture:
- In a medium saucepan, combine 2 cups whole milk with ¼ cup of the sugar.
- If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the bean pod as well. (If using vanilla extract, add it later.)
- Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk starts to simmer.
2. Prepare the Egg Mixture:
- In a separate bowl, whisk together 5 egg yolks, the remaining ¼ cup sugar, and ⅓ cup cornstarch until the mixture becomes pale and creamy (about 2 minutes).
3. Temper the Eggs:
- Slowly pour about one-third of the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
- Once tempered, gradually return the egg mixture to the saucepan with the remaining hot milk, whisking continuously.
4. Cook the Pastry Cream:
- Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble (about 2-3 minutes).
- Continue cooking for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the cream is smooth and thick.
5. Add Butter and Vanilla:
- Remove the saucepan from the heat. Stir in 2 tbsp unsalted butter until melted and smooth.
- If using vanilla extract, stir it in at this point.
6. Strain and Cool:
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow the cream to cool to room temperature, then refrigerate until thoroughly chilled (about 2 hours).
Tips for Success:
- Use fresh ingredients for the best texture and flavor.
- Whisk constantly while cooking to avoid lumps and ensure even thickening.
- Strain the cream after cooking to achieve a silky-smooth texture.
- Cool properly with plastic wrap pressed against the surface to prevent a skin from forming.
Variations:
- Chocolate Pastry Cream: Add 4 oz (113 g) chopped dark chocolate into the hot pastry cream and stir until melted and fully incorporated.
- Coffee Pastry Cream: Dissolve 2 tsp instant coffee granules in the warm milk mixture before adding it to the egg mixture. This will give the pastry cream a subtle coffee flavor that pairs beautifully with desserts like tiramisu or éclairs.
- Fruit-Flavored Pastry Cream: You can enhance your pastry cream with fruit purées, such as raspberry or passion fruit. Simply stir in ¼ to ½ cup of your desired fruit purée into the pastry cream once it has thickened and been removed from the heat. This variation adds a fresh, fruity twist perfect for summer tarts.
Uses for Pastry Cream:
Éclairs and Cream Puffs: Use pastry cream to fill these classic French pastries for a rich, creamy bite.
Layered Cakes: Spread pastry cream between cake layers for added moisture and flavor.
Tarts: Fill tart shells with chilled pastry cream and top with fresh fruits for a visually stunning dessert.
Napoleons: Layer pastry cream between sheets of puff pastry for this classic French dessert.
Pastry cream is a dessert staple that offers endless possibilities for customization and creativity. Whether you opt for the classic vanilla version or experiment with other flavors, mastering this recipe will elevate your baking and impress your guests!
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