pastry cream secret recipe

Pastry cream, or crème pâtissière, is a versatile and delicious custard that serves as a base for many desserts, including éclairs, tarts, and cakes. This recipe will guide you through creating a rich and creamy pastry cream that is sure to impress. With a little patience and attention to detail, you’ll master this classic dessert component.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Cooling Time: 1 hour (or until set)
• Total Time: 1 hour 25 minutes
• Servings: Approximately 2 cups

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 pure vanilla extract
• Optional: 1 tablespoon of liqueur (e.g., Grand Marnier or Amaretto) for flavor enhancement

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Fine-mesh sieve
• Plastic wrap
• Spatula

Instructions

Step 1: Prepare the Ingredients (Time: 5 minutes)

1. Gather all your ingredients and equipment. This will streamline the cooking process.
2. In a medium bowl, whisk together the sugar, cornstarch, and salt until well combined. Set aside.

Step 2: Heat the Milk (Time: 5 minutes)

1. In a medium saucepan, pour in the milk and place it over medium heat.
2. Heat the milk until it’s steaming but not boiling, stirring occasionally to prevent a skin from forming. This should take about 5 minutes.

Step 3: Whisk the Egg Yolks (Time: 2 minutes)

1. While the milk is heating, in another bowl, whisk the egg yolks until they become slightly thickened and pale in color, about 1-2 minutes.
2. Gradually add the sugar-cornstarch mixture to the egg yolks, whisking continuously to combine.

Step 4: Temper the Egg Mixture (Time: 3 minutes)

1. Once the milk is steaming, slowly pour about half of the hot milk into the egg mixture while whisking constantly. This process is called tempering and prevents the eggs from curdling.
2. After incorporating the milk, pour the tempered mixture back into the saucepan with the remaining milk.

Step 5: Cook the Pastry Cream (Time: 5 minutes)

1. Place the saucepan back over medium heat.
2. Continue to whisk the mixture constantly as it heats. It will begin to thicken after a few minutes.
3. Once it starts to bubble and is thick enough to coat the back of a spoon, remove it from the heat (about 5 minutes).

4. Read more on next page

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