Vanilla Pastry Cream (Crème Pâtissière)
Learn how to make authentic French Pastry Cream (crème pâtissière) with this foolproof recipe! Smooth, creamy, and rich: this cream is perfect for filling tarts, éclairs, cream puffs, and more.
Ingredients
- 500 ml milk
- 100 g granulated sugar
- 20 g bourbon vanilla sugar
- 30 g cornstarch
- 5 egg yolks (M size)
- 30 g butter
Instructions
- Bring the milk and half the amount of sugar to a boil in a medium-sized nonreactive saucepan.
- Whisk the egg yolks in a small mixing bowl. In a separate bowl, combine the remaining sugar and the cornstarch. Whisk the sugar mixture into the egg yolks.
- Temper the yolk mixture with a ladle of the boiling milk. Return the yolk mixture to the pan and cook, whisking vigorously, until the cream boils and is well thickened. Allow the pastry cream to boil for approximately 2 min, stirring constantly.
- Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl. Fold in the butter until melted. Do not overmix, as this will thin the custard.
- Cover by placing plastic wrap on the surface of the custard. If desired, you can chill it over an ice bath.
Notes
- The recipe for vanilla pastry cream is adapted from the book "On Baking: A Textbook of Baking and Pastry Fundamentals" by Eddy Van Damme, Priscilla Martel, and Sarah R.Labensky.
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Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.