This classic French pastry cream is the backbone of countless beloved desserts. Made with whole milk, egg yolks, sugar, and cornstarch, it yields a luxuriously smooth and thick custard with a deep vanilla flavor. The texture is silky yet firm enough to hold its shape inside choux pastries or fruit tarts. It’s an essential technique for any home baker, offering a stable and delicious filling that pairs beautifully with fresh berries, whipped cream, or chocolate. Mastering this simple custard opens the door to professional-quality desserts at home.
Pastry-Cream-Creme-Patissiere
Description
This classic French pastry cream is the backbone of countless beloved desserts. Made with whole milk, egg yolks, sugar, and cornstarch, it yields a luxuriously smooth and thick custard with a deep vanilla flavor. The texture is silky yet firm enough to hold its shape inside choux pastries or fruit tarts. It&# 226;ÂÂs an essential technique for any home baker, offering a stable and delicious filling that pairs beautifully with fresh berries, whipped cream, or chocolate. Mastering this simple custard opens the door to professional-quality desserts at home.Ingredients
Directions
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In a medium saucepan, combine 1 1/2 cups of milk and the granulated sugar. Heat over medium heat until the mixture just begins to simmer and the sugar is dissolved.
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While the milk heats, whisk the remaining 1/2 cup of milk, cornstarch, egg yolks, salt, and vanilla together in a separate bowl until completely smooth and free of lumps.
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Once the milk mixture is simmering, slowly ladle about one cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
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Continue to cook over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture thickens and comes to a full boil.
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Boil gently for 1 minute while stirring to cook out the starchy taste of the cornstarch.
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Remove the saucepan from the heat and transfer the pastry cream to a clean bowl.
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Press a piece of plastic wrap directly onto the surface of the hot cream to prevent a skin from forming.
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Let cool to room temperature, then refrigerate until completely cold and ready to use.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 547.4kcal
- % Daily Value *
- Total Fat 27.9g43%
- Saturated Fat 8.2g41%
- Cholesterol 1082.4mg361%
- Sodium 1324.2mg56%
- Total Carbohydrate 53.6g18%
- Dietary Fiber 0.2g1%
- Sugars 39.7g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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