Description
This classic French Pastry Cream recipe delivers a rich, smooth, and velvety filling perfect for tarts, éclairs, and cakes. Made with milk, vanilla bean, egg yolks, sugar, and cornstarch, it provides a luscious custard texture with a delightful vanilla aroma. Easy to prepare on the stovetop and chill, it complements a variety of desserts beautifully.
Ingredients
Scale
Pastry Cream Ingredients
- 500 ml (2 cups) semi-skimmed or whole milk
- 1 vanilla bean, split and scraped
- 3 egg yolks, room temperature
- 100 g (1/2 cup) granulated sugar
- 40 g (1/3 cup) cornstarch or flour
Instructions
- Heat the Milk and Vanilla: Place the milk and the split vanilla bean along with its scraped seeds into a saucepan. Heat over medium heat until the milk comes to a boil, allowing the vanilla to infuse thoroughly.
- Whisk Egg Mixture: While the milk heats, vigorously whisk the egg yolks, sugar, and cornstarch together for about one minute until the mixture is smooth and slightly pale.
- Combine Milk and Egg Mixture: Remove the vanilla bean pod from the hot milk. Gradually pour the hot milk into the egg yolk mixture while continuously whisking to temper the eggs and avoid curdling.
- Cook the Pastry Cream: Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly, until it comes to a boil. Continue cooking and whisking for an additional 1-2 minutes to thicken to the desired consistency.
- Cool the Pastry Cream: Immediately transfer the pastry cream to a clean dish. Cover it tightly with cling film pressed directly onto the surface to prevent skin from forming. Refrigerate until completely cool.
- Whip Before Using: Once chilled, lightly whip the pastry cream to restore its smooth texture before using it as a filling.
Notes
- Ensure egg yolks are at room temperature for better mixing and to reduce risk of curdling.
- Use fresh vanilla beans for the best flavor; alternatively, high-quality vanilla extract can be substituted.
- Constant whisking during cooking is crucial to prevent lumps and ensure a silky texture.
- Covering the cream with cling film directly on the surface prevents a skin from forming.
- The pastry cream can be stored in the refrigerator for up to 3 days.
- For a richer cream, whole milk is recommended, but semi-skimmed milk works well too.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
Keywords: French pastry cream, crème pâtissière, vanilla custard, dessert filling, classic French dessert
