Pastry Cream
Pastry cream is a rich and creamy custard that serves as the backbone of many classic desserts. Whether you’re filling éclairs, tarts, or cakes, mastering this recipe will elevate your baking skills. This velvety cream is not only delightful on its own but also pairs beautifully with fruits and chocolate. Let’s dive into the ingredients and process to create this essential pastry component!
Ingredients
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes about 2 cups of pastry cream, serving approximately 6 people. Preparation time is about 10 minutes, with a cooking time of 10 minutes.
Nutritional Value
Per serving (approximately 1/3 cup): Calories: 150, Protein: 3g, Total Fat: 7g, Saturated Fat: 4g, Carbohydrates: 19g, Sugar: 15g. These values are for one person.
Step-by-Step Cooking Process
1. In a saucepan, heat the milk over medium heat until it’s just about to boil.
2. In a separate bowl, whisk together the sugar, cornstarch, and salt.
3. In another bowl, whisk the egg yolks until they are pale and frothy.
4. Gradually add the sugar mixture to the egg yolks, whisking constantly.
5. Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
6. Return the mixture to the saucepan and cook over medium heat.
7. Stir constantly until the mixture thickens and just begins to bubble.
8. Remove from heat and stir in the butter and vanilla extract.
9. Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface.
10. Chill in the refrigerator for at least 2 hours before using.
Alternative Ingredients
You can substitute whole milk with almond milk or oat milk for a dairy-free version. Additionally, vanilla bean paste can be used instead of extract for a more intense flavor.
Serving and Pairings
Pastry cream pairs wonderfully with fresh fruits like berries and bananas. It can also be used as a filling for cakes, tarts, and pastries, or served alongside chocolate sauce for a decadent dessert experience.
Storage and Reheating
Store pastry cream in an airtight container in the refrigerator for up to 3 days. It can be gently reheated over low heat, but be careful not to boil it, as this can change the texture.
Cooking Mistakes
- Not whisking continuously can lead to lumps.
- Cooking at too high a temperature may cause the cream to scorch.
- Using cold ingredients can affect the cooking process.
- Not properly tempering the eggs can result in curdling.
- Forgetting to cover the cream can lead to a skin forming on the top.
Helpful Tips
- Always use fresh ingredients for the best flavor.
- Chill the bowl before using it to keep the cream cold.
- Experiment with flavored extracts for unique variations.
- Use a fine sieve to strain the cream for a silky texture.
FAQs
What can I use pastry cream for?
Pastry cream is versatile and can be used in tarts, pastries, cakes, and as a filling for éclairs and profiteroles. It’s a fundamental component in many desserts.
How long does pastry cream last?
When stored in an airtight container in the refrigerator, pastry cream can last for up to 3 days. It’s best used fresh for optimal texture.
Can I freeze pastry cream?
Freezing pastry cream is not recommended as it can change the texture. However, it can be stored in the fridge for a few days without losing quality.
Can I make pastry cream without eggs?
Yes, you can make a vegan version using cornstarch, plant-based milk, and a suitable egg replacer. The texture will vary slightly, but it can still be delicious.
What’s the difference between pastry cream and custard?
Pastry cream is thicker and often used as a filling, while custard is usually thinner and served as a dessert on its own. Both share similar ingredients but differ in proportions and uses.
Conclusion
Mastering pastry cream is a rewarding skill that enhances your baking repertoire. Its rich, creamy texture and versatility make it a favorite in many desserts. With this guide, you can confidently create delicious pastry cream to elevate your sweet creations!
Pastry Cream
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, heat the milk over medium heat until it’s just about to boil.
- In a separate bowl, whisk together the sugar, cornstarch, and salt.
- In another bowl, whisk the egg yolks until pale and frothy.
- Gradually add the sugar mixture to the egg yolks, whisking constantly.
- Slowly pour the hot milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the butter and vanilla extract.
- Pour the pastry cream into a bowl and cover with plastic wrap, pressing it onto the surface.
- Chill in the refrigerator for at least 2 hours before using.