In the world of desserts, nothing surpasses the smooth, rich flavor of pastry cream. This cream is a staple in many classic desserts like crepes, éclairs, and crème brûlée. In this recipe, we’ll share our favorite pastry cream, which we also use for filling crème brûlée donuts. This recipe combines simplicity and deliciousness, making it a great addition to your collection of recipes.
Table of Contents
Ingredients
- 60 g granulated sugar
- 60 g egg yolk
- 1 vanilla bean (seeds extracted)
- 25 g cornstarch
- 270 g full-fat milk
- 25 g unsalted butter
- 1/8 cup whipping cream
Method
- Prepare the Ingredients:
- Slice the vanilla bean open and scrape off the seeds.
- In a saucepan, place the sugar, egg yolks, vanilla bean seeds, cornstarch, and milk. Whisk well until all ingredients are combined.
- Cooking:
- Place the saucepan on high heat and bring it to a boil, continuing to whisk until the mixture thickens and turns into a pudding-like texture.
- Straining and Adding Butter:
- Pour the mixture through a strainer to remove any lumps and place it into a bowl.
- Add the butter while the pastry cream mixture is still hot and mix well until the butter is completely melted.
- Cooling:
- Press some cling film against the surface of the pastry cream (ensure it properly touches the mixture to prevent it from drying out and forming a crust).
- Once cooled, whisk it on medium speed for a couple of seconds.
- Adding Whipping Cream:
- Add 1/8 cup whipping cream and whisk on medium speed until fluffy and combined.
Tips
- For a richer flavor, use fresh, full-fat milk.
- Make sure to whisk the mixture well during cooking to avoid lumps.
- This cream can be used to fill a variety of desserts, such as tarts, profiteroles, and donuts.
With this simple and delicious recipe, you’ll be able to prepare perfect pastry cream for all your special occasions. Enjoy!
