Pastry cream, or crème pâtissière, is a classic filling used in a variety of desserts, from éclairs and cream puffs to fruit tarts and layered cakes. Achieving the perfect consistency and flavor is key to making your desserts stand out. Here’s a secret recipe for a rich, velvety pastry cream that will elevate your baking to the next level.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter, cut into small pieces
- 1/4 cup heavy cream, whipped to soft peaks (optional, for added richness)