Pastry cream, or “crème pâtissière,” is a fundamental recipe in baking and patisserie. It’s a rich, creamy custard used as a filling for tarts, éclairs, cream puffs, and cakes. Making the requires a blend of technique, high-quality ingredients, and a few secrets that elevate it from good to exceptional.
Ingredients
For a classic vanilla ], you will need:
Milk: 2 cups (500 ml), whole milk for richness.
Egg yolks: 4 large yolks (important for a silky texture).
Sugar: 1/2 cup (100 grams), granulated sugar.
Cornstarch: 3 tablespoons (25 grams), to thicken the cream.
Butter: 2 tablespoons (30 grams), unsalted and softened, for a smooth finish.
Vanilla bean or extract: 1 teaspoon or seeds from 1 pod, for authentic flavor.
Optional: A pinch of salt to enhance the sweetness.
Instructions
1. Preparing the Ingredients:
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