Crème Pâtissière Recipe (Vanilla Pastry Cream)
User Reviews
5
Crème Pâtissière Recipe (Vanilla Pastry Cream)
Description
This Crème Pâtissière Recipe starts by warming whole milk infused with vanilla extract or vanilla pod to a gentle simmer, careful to avoid scorching. Meanwhile, egg yolks are whisked with caster sugar, all-purpose flour, and cornstarch to create a smooth batter.
Tempering the egg mixture with hot milk prevents curdling, after which the combined mixture is slowly brought to a gentle boil over medium-low heat, whisking constantly to prevent lumps and burning. The mixture thickens into a custard-like consistency, a sign it is ready.
Once thickened, butter is stirred in to enrich and smooth the cream. The careful whisking technique ensures a velvety texture without lumps. This versatile pastry cream is commonly chilled and used as a filling for éclairs, tarts, cakes, or other desserts requiring a rich vanilla custard.
Consistent and diligent whisking helps prevent lumps and burning, ensuring a smooth cream.Use a wire whisk instead of a fork or spoon for better mixing and texture.Maintain focus during cooking to avoid distractions that may cause scorching.After thickening, a slow, gentle boil should be observed to perfect the texture, identified by a "plop... plop..." sound indicating readiness.
Ingredients
- 500 millilitre whole milk
- 2 teaspoons vanilla extract or one vanilla pod, split lengthways and seeds scraped
- 100 grams caster sugar
- 6 egg yolk
- 2.5 tablespoons plain flour or 20g
- 2.5 tablespoons cornstarch or 20g
- 1 tablespoon butter or 20g, heaped tablespoon
Instructions
- In a large saucepan, pour in the milk and the vanilla extract (or any other flavourings you prefer).
- Using medium-low heat, slowly bring the milk to a gentle simmer. Be sure to keep a watchful eye on it. Milk can burn rather swiftly and even the slightest scorch can negatively impact the flavour of your pastry cream.
- As the milk is gradually warming up, place the sugar, egg yolks, all-purpose flour and cornstarch into a bowl.
- Whisk the ingredients together thoroughly until they are well combined with no lumps.
- Check on the milk. As soon as it reaches a gentle simmer, remove it from the heat.
- Carefully pour about one-third of the hot milk into the egg mixture and quickly whisk it together. This process is called tempering.
- Next, pour the egg mixture back into the saucepan with the remaining milk and give it a thorough whisk to combine all the ingredients.
- Put the saucepan back on the stove over medium-low heat and slowly bring it to a gentle boil, making sure to whisk continuously.
- Once the mixture has reached a gentle boil and begins to thicken, reduce the heat to low. Continue whisking vigorously for an additional 2 minutes from boiling point to allow the flour and eggs to cook. Maintain a steady, gentle, 'slow bubble' - not too slow and not too fast.
- After the 2 minutes, remove the pastry cream from the heat and add the butter.
- Whisk vigorously until the pastry cream becomes smooth, creamy and shiny.
- Transfer the pastry cream to a clean bowl and cover the surface with a piece of plastic wrap to prevent a skin from forming. Let it cool down before placing the bowl in the fridge until you're ready to use it.
- When you're ready to use the pastry cream, give it a thorough whisk to make it smoother. If you need it to be a bit thinner, especially for something like a trifle, you can add a splash of milk or cream and whisk it in until it reaches your desired consistency.
Notes
- Consistent and diligent whisking helps prevent lumps and burning, ensuring a smooth cream.
- Use a wire whisk instead of a fork or spoon for better mixing and texture.
- Maintain focus during cooking to avoid distractions that may cause scorching.
- After thickening, a slow, gentle boil should be observed to perfect the texture, identified by a "plop... plop..." sound indicating readiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 210mg | 70% |
| Sodium | 57mg | 2% |
| Potassium | 155mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 458IU | 9% |
| Calcium | 130mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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