Italian🍰 Sweets & drinks

Easy Pastry Cream Recipe | Crème Pâtissière

Name: Easy Pastry Cream Recipe | Crème Pâtissière
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 2 cups whole milk; 1 vanilla bean; 6 egg yolks; 2/3 cups granulated sugar; 40 g cornstarch; 1 tbsp vanilla extract or vanilla bean paste; 1 tbsp cold butter; 1 cup heavy whipped cream (optional, for crème diplomat); 1 tsp gelatin (optional); 3 tbsp water (to dissolve gelatin, optional)

⏱ 150 min

A rich and dreamy French vanilla custard that serves as the base for éclairs, mille-feuille, cream puffs, and Boston cream pie. Simple to make but incredibly delicious.

Adapted from a video by Preppy Kitchen

Watch on YouTube

Ingredients

whole milk2 cups
vanilla beancan substitute vanilla extract or vanilla bean paste1
egg yolks6
granulated sugar2/3 cups
cornstarch40 g
vanilla extract or vanilla bean pasteused if not using a vanilla bean1 tbsp
cold butter1 tbsp
heavy whipped cream (optional, for crème diplomat)whipped to stiff peaks1 cup
gelatin (optional)1 tsp
water (to dissolve gelatin, optional)

Steps

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1
Split the vanilla bean and scrape out the seeds. Add both the seeds and pod to the milk in a medium saucepan.
2
Heat the milk over medium heat until it just comes to a simmer, about 4-8 minutes, to infuse the vanilla flavor.
3
Separate the egg yolks from the whites, reserving the yolks.
4
Sprinkle sugar over the egg yolks and whisk until light in color and smooth; the sugar also prevents the yolks from forming a skin.
5
Let the vanilla milk cool for about 15 minutes to continue infusing.
6
Sift the cornstarch and whisk it smooth to remove any lumps, then whisk it into the egg-sugar mixture.
7
Remove the vanilla pod from the milk (if not using a vanilla bean, whisk in the vanilla extract or paste at this point).
8
Slowly drizzle about half a cup of the hot milk into the egg mixture while whisking vigorously to temper it and prevent curdling.
9
Whisk in the remaining milk until fully combined.
10
Strain the mixture back into the pot through a fine-mesh sieve to remove any bits of vanilla pod.
11
Return the pot to medium heat and whisk continuously, moving from the center out to the edges and back, cooking for about 5-8 minutes until thickened and starting to bubble.
12
Remove from heat and stir in the cold butter until fully melted, making the custard silkier.
13
Pour the custard into a bowl, press parchment paper directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours (up to 24 hours).
14
Once chilled, use a hand mixer on low speed for about 30 seconds to smooth the custard back to a silky, thick texture.
15
For a lighter crème diplomat, fold in whipped heavy cream. If it needs to hold shape longer, melt the gelatin with water in the microwave, stir it into the custard, then fold in the whipped cream.
16
The finished pastry cream is ready to fill eclairs, cream puffs, mille-feuille, fruit tarts, or enjoy on its own.

Easy Pastry Cream Recipe | Crème Pâtissière

Ingredients

Steps

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