Pastry cream, or crème pâtissière, is a classic element in the world of baking, celebrated for its versatility and rich, velvety texture. This creamy custard serves as a foundation for countless desserts, from éclairs and cream puffs to layered cakes and tarts. Understanding how to make the perfect pastry cream not only enhances your baking repertoire but also opens the door to a myriad of delicious creations that can impress family and friends.
At its core, pastry cream is made from simple ingredients: milk, sugar, egg yolks, cornstarch, and butter. However, the magic lies in the technique. The process involves carefully heating the milk and gradually incorporating it into the egg mixture, ensuring a smooth and luscious result. This technique, known as tempering, is crucial to prevent the eggs from curdling, allowing the cream to thicken beautifully.
When made correctly, pastry cream boasts a rich flavor profile that can be enhanced with vanilla, chocolate, coffee, or even fruit purées. This versatility means it can be adapted to suit various desserts and flavor preferences, making it a staple in both home kitchens and professional bakeries alike.
Ingredients:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- ⅓ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, cut into pieces
Instructions:
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