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How to Make Pastry Cream: A Guide to Perfecting This Essential Classic

Pastry cream, or crème pâtissière, is a fundamental component of many classic desserts. Its smooth, creamy texture and rich flavour make it an essential filling for pastries, éclairs, tarts, and other baked treats. With a few simple ingredients and techniques, you can master the art of making pastry cream at home. This article will guide you through the process of creating this delectable custard.

Ingredients

To make pastry cream, you’ll need the following ingredients:

• 500ml whole milk
• 150g caster sugar
• 4 large egg yolks
• 30g cornflour (cornstarch)
• 60g unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract (or the seeds from 1 vanilla pod)

Equipment

• A medium saucepan
• A whisk
• A mixing bowl
• A fine mesh sieve (optional)
• A spatula
• A piece of cling film

Instructions

1. Prepare the Milk Mixture: In a medium saucepan, combine the whole milk and half of the caster sugar (75g). If you are using a vanilla pod, split it lengthwise and scrape the seeds into the milk. Add the pod to the milk too. Heat the mixture over medium heat until it comes just to a simmer. Stir occasionally to prevent it from sticking to the bottom of the pan. If using vanilla extract, add it later in the process.

2. Whisk the Egg Yolks and Sugar: While the milk is heating, whisk together the egg yolks and the remaining sugar in a mixing bowl until the mixture is pale and slightly thickened. This process will help to dissolve the sugar and aerate the yolks.

3. Incorporate the Cornflour: Sift the cornflour into the egg yolk mixture and whisk until fully combined. This will give the pastry cream a smooth and stable consistency.

4. Temper the Egg Mixture: Once the milk is simmering, remove it from the heat. Gradually pour a small amount of the hot milk into the egg yolk mixture while constantly whisking. This technique, known as tempering, prevents the yolks from cooking too quickly. After roughly a cup of hot milk has been added, pour the egg mixture back into the saucepan with the remaining milk.

5. Cook the Pastry Cream: Return the saucepan to medium heat and cook the mixture, stirring constantly with a spatula. Bring it to a gentle boil, and you will start to see the mixture thicken. Continue to cook for another 1-2 minutes until it reaches a pudding-like consistency. Avoid lumps by making sure to stir constantly, especially at the edges of the pan.

6. Add Butter and Chill: Once thickened, remove the saucepan from the heat. Stir in the unsalted butter until it is fully melted and incorporated. If you used a vanilla pod, remove it now. If you used vanilla extract, add it at this stage and mix well.

7. Strain the Cream: For an ultra-smooth texture, you can strain the pastry cream through a fine mesh sieve into a clean bowl. This step is optional but recommended if you want to ensure there are no lumps.

8. Cover and Chill: Place a piece of cling film directly onto the surface of the pastry cream to prevent a skin from forming as it cools. Allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill completely. The pastry cream can be stored in the fridge for up to three days.

Tips for Success

• Stir Constantly: Keep stirring while cooking to prevent the pastry cream from burning or forming lumps.
• Use Fresh Ingredients: For the best flavour, use fresh eggs and good-quality vanilla.
• Adjust Flavours: Feel free to experiment with different flavourings such as lemon zest, chocolate, or coffee, depending on your desired outcome.

Conclusion

Pastry cream is a versatile and delicious addition to many desserts, and mastering its preparation opens the door to countless culinary creations. With this simple recipe, you’ll be able to impress your family and friends with exquisite pastries that showcase your newfound skills. Enjoy your baking journey!