1. Infuse the Milk:
- Pour the milk into a medium saucepan. If using a vanilla bean, add the split bean and the scraped seeds to the milk. If using vanilla extract, wait to add it later.
- Heat the milk over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and let the milk sit for about 10-15 minutes to infuse with the vanilla flavor.
2. Prepare the Egg Mixture:
- In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. This will take about 2-3 minutes of vigorous whisking.
3. Temper the Eggs:
- Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
4. Cook the Pastry Cream:
- Return the saucepan to the stove over medium heat.
- Cook the mixture, whisking constantly, until it thickens and begins to bubble. This will take about 5-7 minutes.
- Once the mixture is thick and smooth, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the cream is smooth.
5. Finish the Pastry Cream:
- Remove the saucepan from the heat and whisk in the butter pieces until fully melted and incorporated.
- If using vanilla extract instead of a vanilla bean, add it now and stir to combine.
- For an extra velvety texture and richness, gently fold in the whipped heavy cream (optional).
6. Strain and Chill:
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean pod (if used).
- Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled and set.
Tips:
- Smooth Texture: Whisking constantly while cooking and straining the pastry cream ensures a silky-smooth texture.
- Flavor Variations: For a different flavor, try infusing the milk with a cinnamon stick, coffee beans, or citrus zest.
- Storage: Pastry cream can be stored in the refrigerator for up to 3 days. Stir it gently before using to restore its smooth consistency.
Uses:
Pastry cream is versatile and can be used in many desserts, including:
- Éclairs and Cream Puffs: Pipe the pastry cream into choux pastry shells for a classic treat.
- Fruit Tarts: Fill a pre-baked tart shell with pastry cream and top with fresh fruit for a beautiful and delicious dessert.
- Layered Cakes: Spread pastry cream between layers of sponge cake for an indulgent filling.
- Danish Pastries: Use pastry cream as a filling for flaky Danish pastries.
With this secret recipe, you’ll be able to create the perfect pastry cream every time, adding a touch of luxury to your homemade desserts. Enjoy!