Decadent Pastry Cream Recipe
Introduction
Pastry Cream, or “Crème Pâtissière”, is a cornerstone of baking and culinary arts, serving as the luscious filling in a variety of desserts such as éclairs, tarts, and mille-feuille. Its silky texture and rich flavor make it an indulgent choice fit for both casual treats and opulent celebrations. In this detailed recipe, we will take you through the steps to create this exquisite cream. Perfect your pastry-making skills and delight your taste buds with this step-by-step guide!
Kitchen Equipment Required
- Medium Saucepan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Mesh Strainer
- Plastic Wrap
- Measuring Cups and Spoons
Cooking Time
Total estimated time: 30 minutes
Ingredients
- 500ml (2 cups) whole milk
- 120g (2/3 cup) granulated sugar
- 40g (1/3 cup) all-purpose flour
- 4 large egg yolks
- 15ml (1 tbsp) pure vanilla extract
- 30g (2 tbsp) unsalted butter, softened
- Pinch of salt
Instructions
Step 1: Heat the Milk
In a medium saucepan, heat the whole milk over medium heat until it begins to steam, but not boil. Once heated, remove from heat and let it rest while preparing the rest of the ingredients.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt. Ensure they’re evenly combined to avoid lumps in the final cream.
Step 3: Prepare the Egg Mixture
In another bowl, whisk the egg yolks vigorously until they are bright and frothy. Gradually add the sugar and flour mixture while continuously whisking to form a smooth paste.
Step 4: Temper the Eggs
Slowly introduce half of the hot milk (250ml or 1 cup) into the egg mixture while whisking constantly to temper the eggs. This process will prevent them from curdling. Once combined, pour the mixture back into the saucepan with the remaining milk.
Step 5: Thicken the Cream
Return the saucepan to medium heat. Stir the mixture continuously with a rubber spatula until it thickens and begins to bubble gently, about 4-5 minutes. The cream should coat the back of a spoon.
Step 6: Add Vanilla and Butter
Remove from heat and stir in the vanilla extract and softened butter until fully incorporated, resulting in a glossy sheen and enhanced flavor.
Step 7: Strain and Cool
Pour the thickened pastry cream through a mesh strainer into a clean bowl. This step ensures a smooth texture by catching any cooked egg bits or flour lumps. Cover with plastic wrap directly on the surface of the cream to prevent a skin from forming.
Step 8: Chill
Refrigerate until completely cooled, about 1-2 hours. Afterward, it is ready to be used as a filling for your favorite pastries or enjoyed on its own as a delectable dessert.
Conclusion
Ingredients
- 500ml (2 cups) whole milk
- 120g (2/3 cup) granulated sugar
- 40g (1/3 cup) all-purpose flour
- 4 large egg yolks
- 15ml (1 tbsp) pure vanilla extract
- 30g (2 tbsp) unsalted butter, softened
- Pinch of salt
In creating the classic pastry cream! This versatile filling is now at your command to elevate your dessert offerings to new levels of sophistication and taste. Whether you swirl it into fruit tarts or pipe it into éclairs, the pastry cream is a testament to your culinary prowess and dedication. Share it with loved ones and savor the sweet moments of joy and indulgence. Bon appétit!
