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Perfect Pastry Cream: homemade recipe

Perfect Pastry Cream, also known as Crème Pâtissière, is an essential component in the realm of baking, beloved for its rich, velvety texture and versatile flavor profile. The process begins in a medium saucepan where 2 cups of whole milk are gently heated over medium heat until it reaches a delicate simmer, creating a warm, inviting base without boiling. Concurrently, in a separate bowl, 1/2 cup granulated sugar, 2 large eggs, and 1/4 cup cornstarch are whisked together to form a silky smooth mixture.

The art lies in tempering the eggs—this is achieved by gradually pouring the hot milk into the egg mixture while whisking continuously to prevent curdling. This step is crucial and requires a steady hand and patience. The tempered mixture is then returned to the saucepan and cooked over medium heat. Here, constant stirring is imperative. As the mixture thickens and begins to bubble, the transformation into a luscious pastry cream is complete.

Once off the heat, the inclusion of 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract enhances the cream’s texture and infuses it with a subtle, aromatic flavor. The final touch is to transfer the cream into a bowl, covering it with plastic wrap pressed directly onto its surface, a technique that prevents the formation of an unwanted skin.

Upon cooling to room temperature and subsequent refrigeration, Perfect Pastry Cream emerges as a luxurious and adaptable filling for a variety of pastries such as éclairs, tarts, and cream puffs. Its smooth consistency and balanced sweetness make it an enduring favorite in both professional and home kitchens.

Ingredients

2 cups whole milk
1/2 cup granulated sugar
2 large eggs
1/4 cup cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract

Directions

1. In a medium saucepan, heat 2 cups of whole milk over medium heat until it begins to simmer. Do not let it boil.

2. In a separate bowl, whisk together 1/2 cup granulated sugar, 2 large eggs, and 1/4 cup cornstarch until smooth and well combined.

3. Slowly pour the hot milk into the bowl with the egg mixture, whisking constantly to temper the eggs and avoid curdling.

4. Pour the mixture back into the saucepan and return it to medium heat. Stir constantly with a whisk or a wooden spoon until the mixture thickens and starts to bubble.

5. Once thickened, remove the saucepan from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until fully incorporated.

6. Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.

7. Allow the pastry cream to cool to room temperature, then refrigerate until ready to use.

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