How to Make Pastry Cream (Creme Patisserie Recipe)

 

How to Make Pastry Cream (Creme Patisserie Recipe)

Pastry cream, or creme patisserie , is a rich, velvety custard that serves as a versatile filling for a variety of pastries, tarts, and cakes. Whether you're making eclairs , fruit tarts, or cream puffs, mastering this classic French recipe will elevate your baking skills. Here’s a step-by-step guide to making perfect pastry cream every time.

Ingredients:

.2 cups (500 ml) whole milk

.1/2 cup (100 g) granulated sugar

.1/4 cup (30 g) cornstarch

.4 large egg yolks

.2 tablespoons unsalted butter, cut into small pieces

.1 teaspoon vanilla extract (or seeds from 

.1 vanilla bean)Pinch of salt

Step-by-Step Instructions:

1. Heat the Milk:

Pour the milk into a medium-sized saucepan. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk.Heat the milk over medium heat until it begins to steam, but not boil. If you’re using a vanilla bean, let it infuse for 10 minutes, then remove the pod.

2. Prepare the Egg Mixture:

While the milk is heating, whisk together the sugar, cornstarch, and salt in a mixing bowl.Add the egg yolks to the sugar mixture, and whisk until the mixture is smooth and pale yellow. This helps prevent the cornstarch from clumping and ensures a smooth cream.

3. Temper the Eggs:

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly. This process is called tempering, and it gradually warms the eggs without curdling them.Once combined, pour the egg mixture back into the saucepan with the remaining milk.

4. Cook the Pastry Cream:

Return the saucepan to medium heat. Cook the mixture, whisking constantly, until it thickens and begins to bubble. This will take about 5-7 minutes.Continue to cook for another 1-2 minutes to fully cook out the cornstarch and achieve a thick, creamy consistency.

5. Add the Butter and Vanilla:

Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated into the cream.The pastry cream should be smooth, glossy, and free of lumps.

6. Cool and Store:

Pour the pastry cream into a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the cream.Allow it to cool to room temperature, then refrigerate for at least 2 hours before using. Pastry cream can be stored in the refrigerator for up to 3 days.

Tips for Success:

Consistency: If your pastry cream is too thick, you can loosen it with a small amount of cold milk, whisking it in until smooth.

Flavor Variations: Beyond vanilla, you can flavor pastry cream with coffee, chocolate, or even citrus zest for a unique twist.

Smooth Texture: For an ultra-smooth finish, you can strain the pastry cream through a fine-mesh sieve before cooling it.

Uses for Pastry Cream:

Fruit Tarts: Spread a layer of pastry cream in a tart shell and top with fresh fruits for a classic dessert.

Cream Puffs and Éclairs: Fill these pastries with pastry cream for a rich, indulgent treat.

Layer Cakes: Use pastry cream as a filling between cake layers, adding moisture and flavor

Mastering the art of pastry cream opens up a world of delicious possibilities in baking. With its creamy texture and versatile flavor, it's a must-have in any baker's repertoire. Enjoy experimenting with this classic recipe, and watch your desserts reach new heights!