The Ultimate Guide to Perfect, Silky Pastry Cream
Pastry cream (or crème pâtissière) is the velvety filling that elevates desserts like éclairs, tarts, and cream puffs to luxurious heights. This secret recipe ensures a rich, smooth, and perfectly flavored pastry cream that will make your creations unforgettable. Packed with professional tips, this detailed guide will keep you engaged every step of the way.
Ingredients
2 cups (480ml) whole milk
1 vanilla bean (or 2 teaspoons pure vanilla extract)
5 large egg yolks
½ cup (100g) granulated sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
2 tablespoons unsalted butter (softened and cut into pieces)
Step-by-Step Instructions
1. Infuse the Milk
Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam but doesn’t boil. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Remove from heat and let it steep for 10 minutes to infuse the flavor.
Strain (if needed): If you used a vanilla bean, strain the milk through a fine sieve to remove the pod and seeds. Return the milk to the saucepan.
2. Prepare the Egg Mixture
Whisk the Yolks: In a medium bowl, whisk the egg yolks and sugar together until pale and creamy, about 2-3 minutes.
Add Dry Ingredients: Sift the cornstarch and flour into the egg mixture. Whisk until smooth and thick. This step ensures the cream will thicken properly without lumps.
3. Temper the Egg
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