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Description
Indulge in the smooth and luscious texture of this classic French pastry cream. With whole milk, vanilla bean, and rich egg yolks, this creamy delight is perfect for filling éclairs, tarts, and more. Elevate your desserts with this beginner-friendly pastry cream recipe.
Ingredients
Scale
- 2 cups whole milk ((480mL))
- 1 vanilla bean (split lengthwise and seeds scraped)
- 6 large egg yolks
- ⅔ cup granulated sugar ((133g))
- ¼ cup cornstarch ((40g))
- 1 tablespoon cold unsalted butter
Instructions
- In a medium saucepan, mix the milk with the vanilla bean pod and its seeds, then heat over medium until it simmers, which takes about 8 minutes. Remove from heat and allow the vanilla to infuse for 15 minutes before discarding the pod.
- In a heat-safe bowl, whisk together the egg yolks and sugar until the mixture is smooth and slightly lighter. Sift in the cornstarch and whisk thoroughly until there are no lumps.
- While whisking, gradually incorporate ½ cup of the hot milk mixture into the egg yolks. Then, whisk in the remaining hot milk mixture slowly. Once fully combined, strain the mixture back into the saucepan through a fine mesh sieve.
- Heat over medium, whisking continuously until the mixture thickens and bubbles, which should take 5 to 8 minutes. If using for filling or piping, ensure to cook for an additional minute once bubbling to strengthen the consistency (target temperature is 200°F). Remove from heat and blend in the butter until it melts.
- Transfer the pastry cream to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
- Refrigerate for a minimum of 2 hours or until you are ready to serve. The custard can be prepared up to 24 hours ahead. Before using, whisk the pastry cream until smooth again, as it will have set into a firm custard.
Notes
TECHNIQUE TIP: Whisk constantly to prevent lumps and scorch. Stir gently to avoid air bubbles that hinder setting.
STORAGE: Refrigerate the pastry cream for at least 2 hours to set and firm up before use.
SUBSTITUTION: Add melted bittersweet chocolate at the butter stage for a chocolate variation or espresso powder for a coffee twist.
- Prep Time: 5 minutes
- chilling: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 456 kcal
- Sugar: 52 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 63 g
- Fiber: 0.1 g
- Protein: 11 g
- Cholesterol: 397 mg
