Pastry cream secret recipe

Pastry cream, or crème pâtissière, is a classic filling used in a variety of desserts, from éclairs and cream puffs to fruit tarts and layered cakes. Achieving the perfect consistency and flavor is key to making your desserts stand out. Here’s a secret recipe for a rich, velvety pastry cream that will elevate your baking to the next level.

Ingredients:

• 2 cups whole milk
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tbsp unsalted butter, cut into small pieces
• 1/4 cup heavy cream, whipped to soft peaks (optional, for added richness)
  

  Infuse the Milk:

  1. Pour the milk into a medium saucepan. If using a vanilla bean, add the split bean and the scraped seeds to the milk. If using vanilla extract, wait to add it later.
  2. Heat the milk over medium heat until it just begins to simmer. Do not let it boil.
  3. Remove the saucepan from the heat and let the milk sit for about 10-15 minutes to infuse with the vanilla flavor.

  2. Prepare the Egg Mixture:

  1. In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. This will take about 2-3 minutes of vigorous whisking.

  3. Temper the Eggs:

  1. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
  2. Gradually add the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.

  4. Cook the Pastry Cream:

  1. Return the saucepan to the stove over medium heat.
  2. Cook the mixture, whisking constantly, until it thickens and begins to bubble. This will take about 5-7 minutes.
  3. Once the mixture is thick and smooth, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the cream is smooth.

  5. Finish the Pastry Cream:

  1. Remove the saucepan from the heat and whisk in the butter pieces until fully melted and incorporated.
  2. If using vanilla extract instead of a vanilla bean, add it now and stir to combine.
  3. For an extra velvety texture and richness, gently fold in the whipped heavy cream (optional).

  6. Strain and Chill:

  1. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean pod (if used).
  2. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  3. Refrigerate for at least 2 hours, or until completely chilled and set.