The Key to the Ideal Pastry Cream: Silky Smooth & Richly Flavored!

Achieving the perfect Pastry Cream (Crème Pâtissière) is a fundamental skill in baking, and this recipe guides you to a rich, silky-smooth, and perfectly set custard. Ideal for filling tarts, éclairs, cream puffs, or simply enjoying on its own, this pastry cream strikes a balance between creamy texture and delicate sweetness, forming the cornerstone of countless desserts.

Pastry Cream

Ingredients:

Makes about 2 cups (enough for 1 large tart or 12 éclairs)

Instructions:

1. Step 1: Heat the Milk In a medium saucepan, heat the 2 cups whole milk over medium-low heat. Warm it until it’s just steaming and small bubbles begin to form around the edges, but do not let it come to a full boil. Remove the saucepan from the heat and let it sit for a few minutes to cool slightly.
2. Step 2: Whisk the Egg Yolks and Sugar In a separate mixing bowl, whisk together the 4 large egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and slightly thickened. This whisking incorporates air and helps create a smooth base, which is crucial for preventing the eggs from curdling when combined with the hot milk.
3. Step 3: Add the Cornstarch and Salt Sift the 1/4 cup cornstarch and 1/4 teaspoon salt directly into the egg yolk and sugar mixture. Whisk vigorously until the cornstarch is fully incorporated and no lumps remain. The cornstarch is your primary thickener, ensuring the pastry cream achieves a stable, pudding-like consistency.
4. Step 4: Temper the Eggs To prevent the eggs from scrambling, you need to temper them. Slowly pour about 1/2 cup of the warm milk from the saucepan into the egg yolk mixture, whisking constantly and rapidly. This gradually raises the temperature of the egg mixture. Once tempered, carefully pour the warmed egg mixture back into the saucepan with the remaining milk.
5. Step 5: Cook Until Thickened Return the saucepan to medium heat. Cook the mixture, whisking constantly and vigorously with a whisk, until it thickens considerably and comes to a full boil. Once boiling, continue to whisk and boil for 1–2 minutes. This ensures the cornstarch is fully cooked out and the cream reaches its maximum thickness and stability. The pastry cream should be thick enough to coat the back of a spoon and hold its shape.
6. Step 6: Add Butter and Flavorings Remove the saucepan from the heat. Stir in the 2 tablespoons softened unsalted butter until it is fully melted and incorporated into the pastry cream. The butter adds richness, a smooth texture, and a beautiful glossy finish. Stir in the 1 teaspoon vanilla extract (or your chosen flavoring like almond extract, citrus zest, or a liqueur) for aroma and depth of flavor.
7. Step 7: Cool and Store For an ultra-smooth texture, press the pastry cream through a fine-mesh sieve into a clean bowl. This removes any tiny lumps or bits of cooked egg. To prevent a “skin” from forming on the surface as it cools, immediately press a piece of plastic wrap directly onto the surface of the pastry cream, ensuring there are no air bubbles. Chill in the refrigerator for at least 2–3 hours (or preferably overnight) before using. This allows the pastry cream to firm up and fully set.