Learning how to make pastry cream opens up a world of dessert possibilities. This velvety custard is essential for filling eclairs, cream puffs, tarts, and more. Mastering this recipe will elevate your baking game, adding a touch of luxury to your homemade pastries.
Ingredients for Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
How to Make Pastry Cream
Step 1: Heat the Milk
- Combine milk and sugar: In a medium saucepan, combine the whole milk and half of the sugar (1/4 cup). Heat over medium-high heat until it just begins to simmer, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Yolk Mixture
- Whisk egg yolks, sugar, and cornstarch: In a separate bowl, whisk together the egg yolks, remaining sugar (1/4 cup), cornstarch, and salt until smooth and pale yellow.
Step 3: Temper the Eggs
- Gradually add hot milk: Gradually pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This step prevents the eggs from scrambling when added to the hot milk.
- Return to the saucepan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.
Step 4: Cook the Pastry Cream
- Cook until thickened: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. This should take about 2-3 minutes.
- Add vanilla: Remove the saucepan from heat and stir in the vanilla extract.
Step 5: Strain and Cool
- Strain the mixture: Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a smooth texture.
- Cool and cover: Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely chilled and set.
About the Main Ingredients
Whole Milk
Whole milk provides the base for the creamy texture of pastry cream. Its fat content contributes to the richness and smoothness of the custard.
Egg Yolks
Egg yolks act as thickeners in pastry cream, giving it a silky consistency and a rich flavor. They also add a lovely yellow color to the custard.
Cornstarch
Cornstarch helps to further thicken the pastry cream and gives it stability, ensuring it holds its shape when used as a filling.
Now that you know how to make pastry cream, you can use it to fill pastries like eclairs, cream puffs, fruit tarts, and more. Experiment with different flavorings such as chocolate, coffee, or citrus zest to create your own signature desserts. Mastering this essential pastry component will impress your friends and family with decadent homemade treats.
