With its smooth, creamy texture and luscious vanilla-infused flavour, pastry cream is a versatile custard that serves as the perfect filling for a wide range of pastries, tarts, and cakes. Picture delicate éclairs filled to the brim with velvety goodness, fluffy cream puffs oozing with vanilla-infused delight, or elegant tarts boasting a rich and creamy centre.
Ingredients
- 500 ml (2 cups) milk
- 6 egg yolks
- 200 grams (1 cup) granulated sugar
- 40 grams (1/3 cup) cornstarch
- 1 Tbsp vanilla extract or vanilla bean paste
- pinch of salt
Directions
In a medium-sized saucepan, heat the milk over medium heat until it reaches a gentle simmer. Do not let it boil.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, vanilla extract, and salt until well combined and smooth.
Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This helps prevent the eggs from scrambling when they come into contact with the hot milk.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and place it back on the stove over medium heat.
Cook the mixture while whisking constantly until it thickens and comes to a boil. This usually takes about 5-7 minutes. Make sure to scrape the bottom and sides of the pan to prevent any scorching.
Once the pastry cream has thickened, remove the saucepan from the heat and continue whisking for another minute to ensure a smooth consistency.
Transfer the pastry cream to a bowl or a clean container and cover the surface with plastic wrap, touching the surface of the cream. This prevents a skin from forming as it cools.
Allow the pastry cream to cool at room temperature for about 20-30 minutes, then refrigerate it for at least 2 hours until it is completely chilled and set.
Your pastry cream is now ready to be used in various desserts such as éclairs, cream puffs, tarts, or as a filling for cakes.
Video – Vanilla Pastry Cream
Check the first part of this video to see how to make vanilla pastry cream:
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