Classic Vanilla Pastry Cream
This Classic Vanilla Pastry Cream, also known as Crème Pâtissière, is a luxurious, silky custard thickened elegantly with cornstarch. Perfect for filling éclairs, tarts, and layer cakes, its rich vanilla flavor and creamy texture make it an indispensable component of countless desserts. Delight in crafting this authentic French cream to elevate your culinary creations with a touch of sophistication.
3
Servings
N/A
Calories
6
Ingredients
Ingredients
Whole milk
2 cups (480g)
Sugar
1/2 cup (100g)
Vanilla extract
1/2 tablespoon (6g)
Salt
1/2 teaspoon (3g)
Cornstarch
1/2 cup (40g)
Egg yolks, large
5 (90g)
Instructions
1
In a medium-sized saucepan, combine the whole milk, sugar, vanilla extract, and salt. Heat the mixture over medium heat, stirring frequently to ensure the sugar dissolves completely and prevent the milk from scorching. Bring the mixture to a gentle simmer.
2
In a separate large bowl, whisk together the egg yolks and cornstarch until you achieve a smooth, pale-yellow mixture.
3
Once the milk mixture is gently simmering, gradually ladle about half of it into the egg yolk and cornstarch mixture, whisking continuously to temper the eggs and prevent curdling.
4
Return the saucepan to the stove and pour the tempered egg mixture back into it. Stir constantly with a whisk over medium heat until the mixture returns to a simmer.
5
Continue to cook the pastry cream for exactly two minutes, stirring continuously, to ensure the cornstarch fully activates and thickens the custard properly.
6
Remove the saucepan from the heat and immediately pour the custard into a shallow dish or sheet tray lined with plastic wrap for rapid cooling. Cover the surface of the custard with another piece of plastic wrap to prevent a skin from forming.
7
Allow the pastry cream to cool to room temperature, then transfer it to the refrigerator to chill thoroughly before use.
8
Storage: Keep the pastry cream in an airtight container in the refrigerator for up to three to four days. Do not freeze. Before using refrigerated pastry cream, beat it gently with a whisk or paddle attachment to regain a smooth, creamy texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Vanilla Pastry Cream?
Classic Vanilla Pastry Cream, also known as Crème Pâtissière, is a luxurious, silky custard thickened with cornstarch.
What are the common uses for pastry cream?
It is perfect for filling éclairs, tarts, and layer cakes.
What is the French name for this recipe?
The French name is Crème Pâtissière.
How is the pastry cream thickened?
It is thickened elegantly with cornstarch.
What type of milk is recommended for this recipe?
Whole milk is used to ensure a rich and creamy texture.
How many egg yolks are required?
The recipe calls for 5 large egg yolks (90g).
How much sugar is in the pastry cream?
The recipe requires 1/2 cup (100g) of sugar.
What is the purpose of salt in this custard?
A 1/2 teaspoon of salt is added to enhance the flavor profile.
How do I prevent the milk from scorching?
Heat the milk over medium heat and stir frequently to ensure the sugar dissolves and the milk does not burn.
What should the egg yolk and cornstarch mixture look like?
You should whisk them until you achieve a smooth, pale-yellow mixture.
What is tempering and how is it done in this recipe?
Tempering is the process of gradually adding about half of the simmering milk into the egg yolk mixture while whisking continuously to prevent curdling.
How long should I cook the mixture after it returns to a simmer?
You must continue to cook the pastry cream for exactly two minutes.
Why is it necessary to cook the cream for two minutes?
This ensures the cornstarch fully activates and thickens the custard properly.
How do I stop a skin from forming on the custard?
Immediately cover the surface of the custard with plastic wrap so that it touches the cream.
What is the best way to cool the pastry cream rapidly?
Pour the custard into a shallow dish or sheet tray lined with plastic wrap.
Can I freeze pastry cream?
No, do not freeze the pastry cream as it will ruin the texture.
How long can I store pastry cream in the refrigerator?
It can be kept in an airtight container for up to three to four days.
How do I fix the texture after taking it out of the fridge?
Before using, beat it gently with a whisk or paddle attachment to regain its smooth, creamy texture.
What heat setting should be used?
The recipe specifies using medium heat throughout the process.
How much vanilla extract is needed?
The recipe calls for 1/2 tablespoon (6g) of vanilla extract.
How much cornstarch is used for thickening?
The recipe requires 1/2 cup (40g) of cornstarch.
Is constant stirring necessary?
Yes, you should stir constantly with a whisk to ensure the mixture is smooth and doesn't clump.
Does this recipe use whole eggs?
No, this recipe specifically uses only the yolks for a richer consistency.
How many servings does this recipe provide?
The recipe makes approximately 3 servings.
What equipment is needed for cooling?
A shallow dish or sheet tray and plastic wrap are recommended.
When should the vanilla extract be added?
It is added to the saucepan with the milk, sugar, and salt at the beginning.
What is the texture of the final product?
The result is a luxurious, silky, and rich custard.
Can I use this for a fruit tart?
Yes, it is an indispensable component for tarts.
Should the milk be boiling?
No, you should bring the mixture to a gentle simmer, not a rolling boil.
How many ingredients are in this recipe?
There are 6 main ingredients: whole milk, sugar, vanilla extract, salt, cornstarch, and egg yolks.