Pastry cream, also known as crème pâtissière, is the luscious and creamy filling that takes your desserts to the next level. Whether you’re making éclairs, fruit tarts, or layered cakes, this secret recipe reveals all the tips and tricks to create the silkiest and most flavorful pastry cream you’ve ever tasted.
Ingredients
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (30g) unsalted butter, softened
- Pinch of salt
Equipment
- Medium saucepan
- Whisk
- Heatproof bowl
- Fine-mesh sieve (optional)
- Plastic wrap