How To Make Pastry Cream
Here’s exactly how to do it, step by step. How to Make Pastry Cream
To create delicious pastry cream, start by whisking together egg yolks and sugar until pale and thick. Gradually stir in flour and cornstarch to form a smooth paste. In a separate saucepan, heat milk with vanilla bean and seeds or a few drops of pure vanilla extract. Slowly pour the hot milk into the yolk mixture while continuously stirring. Return this mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat and strain through a fine sieve. Refrigerate until cool before using in pastries or desserts.
What You’ll Need Before You Start
To make delicious pastry cream, gather these essential items:
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Ingredients:
– 2 cups (480 ml) whole milk
– 1 vanilla bean or 1 teaspoon pure vanilla extract
– 6 egg yolks
– 3/4 cup (90 g) granulated sugar
– 1/4 cup (30 g) cornstarch
– 2 tablespoons unsalted butter, at room temperature -
Equipment:
– Medium saucepan: Choose a pan with a heavy bottom for even heat distribution.
– Whisk or electric mixer: A whisk is ideal for mixing the ingredients thoroughly.
– Rubber spatula: Essential for scraping down the sides of your bowl and ensuring all ingredients are well combined.
– Fine-mesh strainer: This will help you remove any lumps from the mixture before it cools.
– Measuring cups and spoons: Accurate measurements ensure consistent results.
– Small bowl: Useful for whisking egg yolks with sugar separately. -
Storage:
– Clean airtight containers or piping bags: Once cooled, store your pastry cream in the refrigerator to maintain freshness and texture. -
Safety Gear:
– Oven mitts or pot holders: Handle hot pans safely.
– Cutting board and sharp knife (if using a vanilla bean): Splitting the vanilla bean lengthwise will release its seeds for maximum flavor.
By having these items ready, you’ll be well-prepared to create a smooth, creamy pastry cream that can be used in various desserts like éclairs or tarts.
Step-by-step instructions
Making pastry cream is an essential skill for any home baker looking to add elegant desserts to their repertoire. Here’s a straightforward guide to help you create this rich, creamy filling:
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Prepare Ingredients: Gather your ingredients: 2 cups of whole milk, 3 egg yolks, 1/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract.
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Combine Dry Ingredients: In a medium bowl, whisk together the cornstarch, flour, and half of the sugar (about 2 tablespoons). This mixture will help thicken your pastry cream.
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Whisk Egg Yolks: In another bowl, whisk the egg yolks with the remaining sugar until pale yellow and slightly thickened. Gradually add the dry ingredients to the egg yolk mixture, whisking continuously to avoid lumps.
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Heat Milk: Warm the milk in a saucepan over medium heat until it begins to steam but does not boil. This step helps infuse flavors into the milk if you’re using vanilla beans or other flavorings.
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Combine Mixtures: Slowly pour the warm milk into the egg yolk mixture, whisking constantly to prevent scrambling the eggs.
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Cook on Stove: Pour this mixture back into the saucepan and cook over medium heat, stirring continuously with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-7 minutes).
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Strain Cream: Immediately strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
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Cool Down: Press plastic wrap directly onto the surface of the warm pastry cream to prevent a skin from forming and let it cool at room temperature for about 30 minutes before using or refrigerating until chilled (at least 2 hours).
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Use or Store: Once cooled, use your pastry cream in pies, tarts, or as a filling for eclairs and other pastries. If not using immediately, store the cooled pastry cream in an airtight container in the refrigerator for up to 3 days.
Enjoy your homemade pastry cream!
Common Mistakes to Avoid When Making Pastry Cream
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Overheating the Egg Mixture: One of the most common errors is overheating the egg mixture, which can cause it to curdle or become lumpy. To avoid this, always temper your eggs by gradually adding a small amount of hot milk to the beaten eggs before incorporating them into the rest of the milk mixture.
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Not Straining the Pastry Cream: Failing to strain the pastry cream after cooking will result in lumps and an unpleasant texture. Use a fine-mesh strainer to remove any bits of cooked egg or flour that might have clumped together during cooking.
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Skipping the Cornstarch: Adding cornstarch (or another thickener) is crucial for achieving the right consistency. Omitting it can lead to a thin, runny pastry cream that won’t hold its shape properly when piped or used in desserts like éclairs or tarts.
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Not Cooling Properly: Pastry cream needs time to cool and thicken before use. If you rush this step, the cream will be too liquidy and won’t set up correctly. Place your bowl of pastry cream over an ice bath and stir occasionally until it reaches room temperature.
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Using Too Much Vanilla Extract or Other Flavorings: While flavoring is important, using too much can overpower the delicate balance of flavors in your pastry cream. Start with a small amount (about 1/2 teaspoon) and adjust to taste after cooling.
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Not Covering the Surface with Plastic Wrap: Leaving the surface exposed while cooling can cause a skin to form on top. To prevent this, cover the surface directly with plastic wrap so that it touches the cream, preventing air from reaching it.
By avoiding these common pitfalls, you’ll ensure your pastry cream turns out smooth, creamy, and perfectly flavored every time.
If It Still Doesn’t Work
If your pastry cream isn’t coming out as expected, here are some troubleshooting steps you can follow:
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Check the Temperature: Ensure that your mixture reaches a temperature of around 82°C (180°F) for proper thickening. Use a kitchen thermometer to monitor this.
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Thicken with Cornstarch or Flour: If your pastry cream is too thin, add a small amount of cornstarch mixed with cold milk or flour and whisk it into the mixture before heating again. Start with 1 tablespoon per cup of liquid for cornstarch and adjust as needed.
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Cooling Process: Cool the pastry cream thoroughly in an ice bath to prevent overcooking and curdling. Stir occasionally until cool, then cover with plastic wrap directly on the surface to avoid a skin forming.
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Whisk Vigorously: When whisking your mixture, ensure you do it vigorously to incorporate air and prevent lumps from forming. This is especially crucial when adding eggs or egg yolks.
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Strain the Mixture: Straining the pastry cream through a fine-mesh sieve can remove any lumps that may have formed during mixing, ensuring a smooth consistency.
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Adjust Sweetness: Taste your mixture and adjust sweetness by adding more sugar syrup if needed. Start with small increments to avoid over-sweetening.
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Refrigerate Properly: Store the pastry cream in an airtight container in the refrigerator for up to 3 days. Ensure it is completely cooled before storing to prevent bacterial growth.
By following these steps, you should be able to achieve a smooth and creamy texture for your pastry cream.
Frequently Asked Questions
Q: How do you prevent pastry cream from becoming grainy?
A: To avoid a grainy texture, it’s essential to temper the eggs properly by gradually incorporating hot milk into the egg mixture before returning it to the heat.
Q: Can I use heavy cream instead of whole milk for pastry cream?
A: While heavy cream can be used, it will result in a richer but thicker consistency. If you choose to substitute, start with less cream and adjust as needed to achieve the desired thickness.
Q: What is the best way to store leftover pastry cream?
A: Store cooled pastry cream in an airtight container with plastic wrap pressed directly against its surface to prevent skin from forming. It can be kept refrigerated for up to 3 days.
Q: How do you know when pastry cream is done cooking?
A: Pastry cream should be cooked until it thickens enough to coat the back of a spoon and leaves a trail when your finger is drawn through it. This usually takes about 5-7 minutes over medium heat.
