Pastry cream, or crème pâtissière, is a foundational element in countless delectable desserts. This versatile custard is incredibly smooth, rich, and subtly sweet, serving as the perfect base for éclairs, cream puffs, tarts, and so much more. Its creamy texture and delicate flavor enhance any pastry, adding a luxurious touch that elevates even the simplest dessert. Mastering pastry cream is a key skill for any aspiring baker, opening up a world of delicious possibilities. Beyond its classic applications, pastry cream can also be infused with flavors like vanilla, chocolate, or even fruit purees, offering endless opportunities for creativity.
This remarkably simple recipe will guide you through the process of making perfect pastry cream every time, ensuring consistently smooth and delicious results. Ready to transform your baking game? Let's dive into the step-by-step instructions to create this essential pastry cream.
Tools Needed
- Saucepan
- Mixer
- Pastry bag
- Non-stick plastic wrap
Ingredients
- Egg yolks: 4
- Sugar: 1/2 cup
- Milk: 1/2 liter
- Vanilla
- Cornstarch: 5 tablespoons
- Cinnamon
Step-by-Step Instructions
Step 1. Prepare the Pastry Cream Base
- Place four egg yolks (without the whites) in a bowl.
- Add half a cup of sugar and beat until well combined.
- Add vanilla milk gradually while continuously stirring.
- Add five tablespoons of cornstarch and stir.
Step 2. Cook and Thicken the Cream
- Pour the mixture into a saucepan, add cinnamon, and stir constantly until it boils. Do not leave unattended to prevent sticking.
- Once boiling, remove the cinnamon stick.
- Continue stirring until the cream thickens significantly and pulls away from the sides of the pan.
Step 3. Cool and Prevent Skin Formation
- Pour the pastry cream onto a surface covered with non-stick plastic wrap, pressing it down to ensure contact with the plastic to prevent a skin from forming.
- Let cool completely to room temperature.
Step 4. Finish and Fill
- Once cool, beat the pastry cream with a mixer until light and creamy.
- Transfer the pastry cream to a pastry bag and fill your desired desserts (tartlets, donuts, cakes, etc.).
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Don't abandon the cream while it's boiling to prevent sticking.
- Pressing the pastry cream against the plastic wrap while it cools prevents a skin from forming.
Nutrition
- N/A
FAQs
1. Can I make pastry cream ahead of time?
Yes! Pastry cream stores well in the refrigerator for up to 3 days. Make sure to cover the surface with plastic wrap to prevent a skin from forming.
2. What can I do if my pastry cream is too thick or too thin?
If it's too thick, whisk in a little extra milk, a teaspoon at a time. If it's too thin, simmer it gently for a few more minutes, whisking constantly.
With this easy pastry cream recipe, you've unlocked a world of delicious dessert possibilities. From classic éclairs to elegant tarts, your baking creations will reach new heights of creamy perfection. Now go forth and create something truly special!