Pastry cream, or crème pâtissière, is a smooth, velvety custard used as a filling for pastries, tarts, and cakes. Making it from scratch is simple and requires just a few ingredients. Here’s a step-by-step guide to making homemade pastry cream.
Ingredients
- 2 cups whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
Instructions
Step 1: Prepare the Milk and Vanilla
Start by pouring the milk into a medium saucepan. If you’re using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife. Add the seeds and the empty vanilla pod to the milk. Heat the milk over medium heat until it is just about to simmer, but don’t let it come to a boil. If you’re using vanilla extract instead, wait to add it in Step 5. Once the milk is hot, remove it from the heat and set it aside.
Step 2: Whisk the Egg Yolks, Sugar, and Cornstarch
While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a separate bowl. Whisk until the mixture is smooth and light in color. The cornstarch helps to thicken the custard, giving it a creamy texture.
Step 3: Temper the Egg Mixture
To prevent the eggs from curdling, you need to temper them. Gradually pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. This slowly raises the temperature of the egg yolks without cooking them. Continue adding the milk in small increments, whisking constantly until about half of the milk has been incorporated.
Step 4: Combine the Egg Mixture with the Milk
Once the egg mixture is tempered, pour it back into the saucepan with the remaining milk. Return the saucepan to medium heat and continue to whisk constantly. It’s important to keep stirring to prevent the custard from sticking to the bottom or forming lumps. Within a couple of minutes, the custard will begin to thicken.
Step 5: Cook the Pastry Cream
Once the mixture has thickened to the consistency of pudding, continue cooking for 1-2 minutes while whisking. This ensures the custard is fully cooked and helps to eliminate the raw cornstarch taste. If you’re using vanilla extract, add it at this point. Remove the saucepan from the heat.
Step 6: Finish the Pastry Cream
Add the butter to the hot pastry cream, a little at a time, whisking until fully incorporated. The butter will give the cream a silky finish. Stir in a pinch of salt to balance the sweetness and add flavor.
Step 7: Strain the Pastry Cream
For an ultra-smooth texture, strain the pastry cream through a fine mesh sieve to remove any bits of cooked egg or the vanilla pod (if you used one). This step ensures a silky, lump-free custard.
Step 8: Chill the Pastry Cream
Transfer the pastry cream to a clean bowl and cover it with plastic wrap. Make sure the wrap is placed directly on the surface of the cream to prevent a skin from forming. Refrigerate the pastry cream for at least 2 hours before using. It can also be stored in the fridge for up to 3 days.
Tips for Perfect Pastry Cream
- Stir constantly: Whisking the custard while it’s cooking helps to prevent lumps and ensures the mixture thickens evenly.
- Temperature control: Don’t let the milk boil, as this can cause the custard to curdle.
- Storage: Pastry cream can be made in advance and stored in the refrigerator. Be sure to cover it well to prevent it from drying out.
- Customization: You can infuse the milk with different flavors. For example, try using a cinnamon stick or citrus zest in place of vanilla.
Uses for Pastry Cream
Pastry cream is a versatile filling for many desserts. Here are a few ideas for how to use your homemade pastry cream:
- Fruit Tarts: Fill a pre-baked tart shell with pastry cream and top with fresh fruit for a delicious dessert.
- Éclairs and Cream Puffs: Pipe pastry cream into puff pastry shells for classic French éclairs or cream puffs.
- Napoleon: Layer pastry cream between sheets of puff pastry to make a classic Napoleon dessert.
- Choux Pastry: Pastry cream is perfect for filling choux buns, whether for a dessert table or a special occasion.
Homemade pastry cream is a delicious and easy way to elevate your baking. With its smooth texture and rich flavor, it’s a great way to enhance any pastry!