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Pastry cream is a versatile delight that elevates any dessert. Whether filling eclairs, layering in a trifle, or simply enjoyed by the spoonful, this creamy, luscious treat is a must-have in your baking repertoire. With just a few simple ingredients and steps, you'll master a classic that brings a touch of elegance to your homemade sweets. Let's dive in and whip up some magic!
Pastry Cream Recipe
Ingredients:
- 2 cups milk
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- 4 tablespoons cornstarch
- 4 units egg yolks
- 2 tablespoons butter
Instructions:
- In a saucepan, heat the milk and vanilla extract until just boiling.
- In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the butter until melted and smooth.
- Pour the pastry cream into a bowl, cover with plastic wrap, and chill until ready to use.
What You Will Need
Read more: Puff Pastry Recipe
What you will need to make pastry cream
- Milk: Provides the creamy base, essential for the smooth texture of the pastry cream.
- Vanilla extract: Adds a rich, aromatic flavor, making the cream taste more indulgent.
- Sugar: Sweetens the cream, balancing the flavors and enhancing the overall taste.
- Cornstarch: Thickens the mixture, giving the pastry cream its desired consistency.
- Egg yolks: Contribute to the richness and help thicken the cream.
- Butter: Adds a silky finish and enhances the cream's smoothness.
Tools and Instruments Needed
What tools/instruments will be needed to make pastry cream recipe
- Saucepan: Heats milk and vanilla extract evenly, ensuring a smooth mixture without burning.
- Mixing bowl: Combines sugar, cornstarch, and egg yolks into a smooth, lump-free mixture.
- Whisk: Blends ingredients thoroughly, preventing lumps and ensuring a creamy texture.
- Plastic wrap: Covers pastry cream to prevent a skin from forming while chilling.
Pastry Cream Recipe
A classic pastry cream recipe perfect for filling cakes, tarts, and pastries.
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Ingredients:
Main Ingredients
- 2 cups milk
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- 4 tablespoons cornstarch
- 4 units egg yolks
- 2 tablespoons butter
Instructions:
- In a saucepan, heat the milk and vanilla extract until just boiling.
- In a mixing bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the butter until melted and smooth.
- Pour the pastry cream into a bowl, cover with plastic wrap, and chill until ready to use.
Notes:
Make sure to whisk constantly to avoid lumps.
Read more: Cream Corn Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 150mgSodium: 50mgPotassium: 200mgSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pastry cream as directed.
- Let it cool to room temperature.
- Transfer to an airtight container.
- Store in the fridge for up to 3 days.
Freezing Instructions
- Cool the pastry cream completely.
- Place in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before using.
For an extra rich pastry cream, substitute half of the milk with heavy cream.
Frequently Asked Questions
FAQ:
How long can I store pastry cream in the fridge?
Pastry cream can be stored in the fridge for up to 3 days.
Can I freeze pastry cream?
Freezing pastry cream is not recommended as it can alter the texture.
What can I use pastry cream for?
Pastry cream is great for filling eclairs, cream puffs, tarts, and cakes.
Can I make pastry cream without cornstarch?
Yes, you can use flour as a substitute, but the texture might be slightly different.
How do I prevent a skin from forming on the pastry cream?
Cover the surface directly with plastic wrap while it cools to prevent a skin from forming.
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