Pastry cream, or crème pâtissière, is a classic, silky custard used in various desserts like éclairs, cream puffs, and fruit tarts. Its rich texture and smooth consistency make it a versatile filling that enhances the flavor and appeal of pastries.
Mastering the technique of making pastry cream ensures that your desserts turn out perfectly every time. Whether you’re using it for layer cakes, piping into pastries, or serving it as a standalone treat, this guide will walk you through the steps to create a foolproof pastry cream with a smooth, creamy texture.
Ingredients
Each ingredient plays a crucial role in achieving the ideal pastry cream consistency and flavor.
Main Ingredients
- 2 cups (480 ml) whole milk – Provides a rich, creamy base.
- ½ cup (100 g) granulated sugar – Divided for better mixing.
- 1 vanilla bean (or 1 tsp vanilla extract) – Adds natural sweetness and aroma.
- 5 large egg yolks – Contribute to the custard’s creamy texture.
- ¼ cup (30 g) cornstarch – Thickens the cream without making it too heavy.
- 2 tbsp (30 g) unsalted butter, finely chopped – Adds silkiness and richness.
Instructions
Follow these detailed steps to make a smooth and lump-free pastry cream.
Step 1: Prepare the Milk Mixture
- In a medium saucepan, combine the milk and ½ of the granulated sugar (¼ cup).
- Slice the vanilla bean, scrape out the seeds, and add them to the milk. (If using vanilla extract, add it later.)
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Mixture
- In a separate bowl, whisk together the egg yolks, remaining ¼ cup of sugar, and cornstarch.
- Whisk vigorously for 2–3 minutes until the mixture turns pale and creamy.
Step 3: Temper the Eggs
- Once the milk is hot (but not boiling), gradually pour one-third of it into the egg mixture, whisking continuously.
- This process prevents the eggs from scrambling by gradually increasing their temperature.
Step 4: Cook the Pastry Cream
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take 2–3 minutes.
- Once bubbling, continue to cook for another 1–2 minutes to ensure the cornstarch is fully activated.
Step 5: Finish the Cream
- Remove from heat and immediately whisk in the butter (and vanilla extract if using).
- Stir until the butter is fully incorporated, creating a smooth, glossy texture.
Step 6: Strain and Cool
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Allow it to cool to room temperature, then refrigerate for at least 2 hours before using.
Cooking Tips
- Use fresh ingredients – High-quality milk, eggs, and butter enhance the final texture and taste.
- Whisk continuously – Prevents lumps and ensures a smooth consistency.
- Strain for extra smoothness – Eliminates any cooked egg bits.
- Cool properly – Covering with plastic wrap prevents a film from forming.
Variations
Chocolate Pastry Cream
- Stir 4 oz (113 g) of chopped dark chocolate into the pastry cream after removing it from heat.
- Whisk until fully melted and incorporated.
Coffee Pastry Cream
- Dissolve 2 tbsp instant coffee granules in the warm milk before tempering the eggs.
- This adds a rich, bold coffee flavor.
FAQs
1. Why is my pastry cream lumpy?
Lumps can form if the eggs cook too quickly. Always temper the eggs slowly and whisk continuously.
2. Can I make pastry cream ahead of time?
Yes! Store it in the refrigerator for up to 3 days.
3. How do I fix thick pastry cream?
If it becomes too thick, whisk in a tablespoon of cold milk at a time until the desired consistency is reached.
4. Can I freeze pastry cream?
Freezing is not recommended, as it can alter the texture.
Storage and Reheating
- Refrigeration – Store in an airtight container for up to 3 days.
- Reheating – Gently reheat over low heat, whisking until smooth.
How to Use Pastry Cream
Fillings for Pastries
- Pipe into éclairs, cream puffs, or doughnuts for a luscious filling.
Cake Layers
- Spread between cake layers to add richness.
Tart Filling
- Fill pre-baked tart shells and top with fresh fruits for an elegant dessert.
Conclusion
Perfecting pastry cream is an essential skill for any baker. With its silky-smooth texture and rich flavor, this custard enhances a variety of desserts. Whether filling éclairs, layering in cakes, or enjoying as a pudding, this foolproof recipe ensures delicious results every time.
Master this classic recipe, and elevate your baking creations!