Pastry cream for pies –If you’re looking to elevate your dessert game, mastering pastry cream is a fantastic way to start. This versatile cream, known as Crème Pâtissière in French, serves as a base for a variety of delicious pastries, tarts, and even as a filling for cakes. Let’s dive into this delightful recipe that will have you whipping up amazing treats in no time!
Best Pastry Cream Crème Pâtissière
This creamy, smooth custard is perfect for filling choux pastries, éclairs, or simply enjoyed on its own. Making your own pastry cream at home not only enhances your desserts but also impresses your guests with your culinary skills.
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, combine the milk and half of the sugar over medium heat. Stir occasionally until the mixture is hot but not boiling.
- In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until well combined and slightly pale.
- Once the milk is hot, gradually pour about half of it into the egg yolk mixture while whisking constantly. This process tempers the egg yolks, preventing them from scrambling.
- Return the tempered mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil.
- Once thickened, remove from heat and stir in the vanilla extract and butter until smooth and fully blended.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours before using.
Once your pastry cream is ready, use it as a delightful filling for cream puffs, tartlets, or as a sweet topping for fresh fruit. The possibilities are endless! Enjoy your culinary adventure with this rich and delicious pastry cream.