The Key to the Perfect Pastry Cream

The Key to the Perfect Pastry Cream

Ingredients:

• 480 ml (2 cups) whole milk
• 100 g (½ cup) granulated sugar, divided
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 large egg yolks
• 30 g (¼ cup) cornstarch
• 30 g (2 tablespoons) unsalted butter, finely chopped

Instructions:

Preparing the Milk Mixture:

1. In a medium-sized saucepan, combine the whole milk with half of the granulated sugar (¼ cup).
2. Scrape the seeds from the vanilla bean into the milk mixture, or add the vanilla extract if using.
3. Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring occasionally to ensure the sugar fully dissolves.

Preparing the Egg Mixture:

1. In a separate bowl, whisk together the egg yolks, the remaining ¼ cup of granulated sugar, and the cornstarch until the mixture becomes light and creamy—this should take about 2-3 minutes.

Tempering the Eggs:

1. Once the milk mixture is warm, gradually pour about one-third of it into the egg mixture while whisking constantly. This process helps to gently raise the temperature of the eggs, preventing them from curdling.
2. Return the tempered egg mixture to the saucepan with the remaining milk, ensuring to stir continuously.

Cooking the Pastry Cream:

1. Place the saucepan back over medium heat. Whisk the mixture continuously until it thickens and begins to bubble, about 2-3 minutes. Allow it to cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
2. Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract that was not added earlier.

Straining and Cooling:

1. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg fragments.
2. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
3. Allow the cream to cool to room temperature before placing it in the refrigerator to chill completely, for at least 2 hours.

Tips for Success:

• Use Fresh Ingredients: The flavor and texture of your pastry cream greatly benefit from the use of fresh milk, eggs, and butter.
• Continuous Whisking: This ensures a smooth texture and prevents lumps from forming.
• Straining: Always strain the cream to achieve a silky, smooth texture free of any egg fragments.
• Proper Cooling: Prevent a skin from forming on the cream by applying plastic wrap directly to the surface while it cools.

Variations:

• Chocolate Pastry Cream: Add 113 g (4 oz) of chopped dark chocolate to the hot pastry cream after it’s removed from heat. Stir until the chocolate is fully melted and incorporated.
• Coffee Pastry Cream: Dissolve 2 tablespoons of instant coffee granules in the hot milk mixture before tempering the eggs.

Serving Suggestions:

• Éclairs and Cream Puffs: Pipe the cold pastry cream into éclairs or cream puffs for a classic French dessert.
• Cake Filling: Use as a rich, creamy layer between cake layers.
• Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for a visually stunning dessert.

Conclusion:

Mastering pastry cream is essential for any baker, as it is a versatile ingredient that enhances a variety of desserts. By following this recipe, you’ll be able to create a perfectly creamy, rich pastry cream that elevates your baked goods to the next level. Enjoy the indulgent flavor and smooth texture that will make your pastries unforgettable!