How to Make Pastry Cream

Pastry cream, also known as crème pâtissière, is a rich and versatile custard used in a variety of desserts, from pastries to cakes. This creamy, luscious filling is a staple in many classic French confections, including éclairs, tarts, and cream puffs. With its smooth texture and delicate vanilla flavor, pastry cream adds an elegant touch to any dessert. Making pastry cream from scratch might seem daunting, but with the right technique, it’s straightforward and rewarding. This guide will walk you through creating perfect pastry cream at home, ensuring you have a delicious base for your favorite sweet treats.

Ingredients for Homemade Pastry Cream

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract (or 1 vanilla bean, split and scraped)
• Pinch of salt

For Optional Garnish:

• Fresh fruit (berries, sliced peaches, etc.)
• Whipped cream
• Shaved chocolate

How to Make Homemade Pastry Cream

1. Prepare the Ingredients:

1. Milk: If using a vanilla bean, split it and scrape the seeds into the milk. Place both the seeds and the pod into the milk. Heat the milk in a saucepan until it’s hot but not boiling. If using vanilla extract, you’ll add it later.
2. Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3. Cornstarch: Sift the cornstarch to remove any lumps. This will ensure that the pastry cream has a smooth consistency.

2. Heat the Milk:

1. Warm the Milk: In a medium saucepan, heat the milk over medium heat. If you’re using a vanilla bean, stir the milk occasionally to ensure that the vanilla seeds are evenly distributed. Remove the milk from heat just before it starts to boil.

3. Temper the Egg Mixture:

1. Temper the Yolks: Slowly ladle about ½ cup of the hot milk into the egg yolk mixture while whisking constantly. This step is crucial to gradually heat the egg yolks without scrambling them.
2. Combine with Remaining Milk: Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly to combine.

4. Cook the Pastry Cream:

1. Cook Over Medium Heat: Return the saucepan to medium heat. Continue to cook, stirring constantly with a wooden spoon or whisk, until the mixture begins to thicken and comes to a gentle boil. This will take about 5-7 minutes. It’s important to keep stirring to prevent lumps and ensure an even consistency.
2. Check Thickness: The pastry cream is ready when it coats the back of the spoon and holds a clear line when you run your finger through it.

5. Finish the Cream:

1. Add Butter and Vanilla: Remove the saucepan from the heat. Discard the vanilla bean pod if used. Stir in the unsalted butter and vanilla extract (if using). The butter adds richness and a glossy finish to the cream.
2. Strain (Optional): For an ultra-smooth texture, you can strain the pastry cream through a fine-mesh sieve to remove any potential lumps.

6. Chill the Pastry Cream:

1. Cool and Cover: Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature.
2. Refrigerate: Once cooled, refrigerate the pastry cream for at least 2 hours or until fully chilled. It will thicken further as it chills.

7. Use and Garnish:

1. Use in Desserts: The pastry cream is now ready to be used in your favorite desserts. It can be piped into pastries, spread over tarts, or used as a layer in cakes.
2. Garnish (Optional): Top with fresh fruit, a dollop of whipped cream, or shaved chocolate for an extra touch of elegance.

About the Main Ingredients

Whole Milk: Whole milk provides the base for the pastry cream, contributing to its rich and creamy texture. It’s essential for achieving the smooth consistency that defines this custard.

Granulated Sugar: Sugar sweetens the pastry cream and balances the flavor. It’s mixed with the egg yolks to create a rich, custardy base.

Egg Yolks: Egg yolks are crucial for thickening the pastry cream. They add richness and a smooth texture, helping to create a luxurious custard.

Cornstarch: Cornstarch acts as a thickening agent, giving the pastry cream its creamy consistency. It ensures that the cream sets properly without becoming too runny.

Unsalted Butter: Butter adds richness and a glossy finish to the pastry cream. It also enhances the overall flavor and texture of the custard.

Vanilla Extract or Vanilla Bean: Vanilla adds a delightful flavor to the pastry cream. Vanilla extract is a convenient option, while a vanilla bean provides a more intense and aromatic flavor.

Salt: A pinch of salt helps to enhance the overall flavor of the pastry cream, balancing the sweetness and bringing out the other ingredients.

Making homemade pastry cream is a rewarding process that elevates your desserts with its smooth, rich flavor. With this recipe, you can easily prepare a classic custard that’s perfect for filling pastries, tarts, and more. Enjoy experimenting with this versatile cream in your baking creations!