Pastry cream, or crème pâtissière, is the velvety, smooth custard that adds a creamy richness to an array of desserts. Whether you’re filling cream puffs, éclairs, tarts, or layering it in a cake, this is the go-to filling for creating indulgent and delicious pastries. Achieving the perfect pastry cream requires the right balance of ingredients and technique, but with this recipe, you’ll have a foolproof method for success every time.
Why This Pastry Cream is Perfect:
- Lush and Creamy Texture: The result is silky smooth and thick enough to hold its shape in pastries without being too stiff.
- Versatile Flavor: You can easily modify this base recipe to include flavors like chocolate, coffee, or citrus.
- Easy and Beginner-Friendly: Step-by-step instructions guide you through the process for consistently perfect results.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- Pinch of salt