Homemade Pastry Cream Recipe
Homemade Pastry Cream, or Crème Pâtissière, is a rich, creamy custard used in a variety of desserts such as éclairs, cream puffs, tarts, and cakes. This classic French recipe is velvety smooth, with a perfect balance of sweetness and vanilla flavor, making it an essential filling for many delectable pastries. Easy to make and incredibly versatile, this pastry cream will elevate your homemade desserts to a professional level.
INGREDIENTS:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Pinch of salt
INSTRUCTIONS:
1.Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
2. Mix Sugar and Egg Yolks: In a medium bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.
3. Add Cornstarch: Sift the cornstarch into the egg yolk mixture and whisk until smooth and well combined.
4.Temper the Eggs: Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5.Cook the Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil. Continue to cook for an additional 1-2 minutes until the cream is thick and smooth.
6. Add Butter and Vanilla: Remove from heat and whisk in the butter, vanilla extract, and a pinch of salt until fully incorporated.
7. Cool the Cream: Pour the pastry cream into a clean bowl. Cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled and set, about 2 hours.
NOTES:
Storage: Store the pastry cream in an airtight container in the refrigerator for up to 3 days.
Flavors: Customize the flavor by adding a tablespoon of liqueur (such as Grand Marnier or rum) or a different extract (such as almond or lemon) along with the vanilla.
Texture: For a lighter texture, fold in some whipped cream before using the pastry cream as a filling.
Application: Use this pastry cream to fill éclairs, cream puffs, tarts, or layer cakes for a delightful, creamy filling.
Nutritional Information (Per Serving, based on 8 servings):
– Calories: 200
– Total Fat: 9g
– Saturated Fat: 5g
– Cholesterol: 135mg
– Sodium: 45mg
– Total Carbohydrates: 26g
– Dietary Fiber: 0g
– Sugars: 18g
– Protein: 4g