The secret to perfect Crème Pâtissière lies in the balance of its silky texture and rich flavor, which is achieved through the careful combination of tempered eggs and warm vanilla-infused milk. This luxurious custard, thickened to perfection, adds an indulgent creaminess to pastries and desserts, elevating them with its smooth, velvety consistency. Whether you’re filling éclairs, layering a mille-feuille, or simply enjoying it by the spoonful, Crème Pâtissière brings an authentic taste of French patisserie into your kitchen.
Ingredients:
- 500 ml (2 cups) whole milk
- 1 vanilla bean (or 1 tsp vanilla extract)
- 120 g (½ cup) granulated sugar
- 4 large egg yolks
- 40 g (⅓ cup) cornstarch
- 30 g (2 tbsp) unsalted butter, softened
Instructions:
- Prepare the Vanilla Milk:
- Pour the milk into a medium saucepan. If using a vanilla bean, split it lengthwise with a knife and scrape the seeds into the milk. Add the vanilla bean pod as well.
- Place the saucepan over medium heat and bring the milk to a simmer. Once it starts to bubble around the edges, remove it from the heat and let it infuse for 10 minutes. If using vanilla extract, add it after heating.
- Mix the Egg Yolks and Sugar:
- In a medium mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick. This process is crucial as it helps to incorporate air, resulting in a lighter pastry cream.
- Incorporate the Cornstarch:
- Sift the cornstarch into the egg yolk mixture. Whisk until fully combined and smooth, ensuring there are no lumps.
- Temper the Egg Mixture:
- Gradually pour about one-third of the warm milk into the egg mixture, whisking constantly to prevent the eggs from cooking. This step is called tempering and it slowly raises the temperature of the eggs to avoid curdling.
- Once tempered, pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
- Cook the Pastry Cream:
- Place the saucepan back over medium heat and cook the mixture, whisking constantly. As it heats, it will begin to thicken. Continue whisking until it reaches a thick, pudding-like consistency. This should take about 3-5 minutes.
- Once thickened, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked, which will remove any starchy taste.
- Add the Butter:
- Remove the saucepan from the heat. Discard the vanilla bean pod if you used one. Add the softened butter to the hot pastry cream and whisk until the butter is fully melted and incorporated, giving the cream a glossy finish.
- Cool the Crème Pâtissière:
- Transfer the pastry cream to a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the cream. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled.
- Use or Store:
- Once cooled, the Crème Pâtissière is ready to use in your favorite desserts. It can be stored in the refrigerator for up to 3 days.
