pastry cream secret

Creating the perfect pastry cream is a balance of patience, precision, and a touch of artistry. The key to achieving a silky smooth consistency lies in the careful tempering of the egg yolks and the gentle, consistent whisking over heat. By gradually introducing the warm milk to the yolk mixture, you avoid the risk of curdling and ensure a rich, velvety base.

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 1 vanilla bean, split lengthwise, or 1 tsp pure vanilla extract
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, whipped to soft peaks (optional, for a lighter texture)

Instructions:

1. Infuse the Milk:
   • Pour the milk into a medium saucepan. If using a vanilla bean, scrape out the seeds and add both the seeds and the pod to the milk. If using vanilla extract, wait to add it later.
   • Heat the milk over medium heat until it just begins to simmer, then remove from heat. Let it sit for about 10 minutes to allow the vanilla to infuse.
2. Prepare the Egg Mixture:
   • In a separate bowl, whisk together the egg yolks, half of the sugar (1/4 cup), and cornstarch until the mixture is smooth and pale yellow.
3. Temper the Egg Mixture:
   • Gradually whisk the warm milk into the egg mixture to temper the eggs, preventing them from scrambling. Start by adding a small amount of milk while continuously whisking, then slowly add the rest.
4. Cook the Pastry Cream:
   • Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes. Once boiling, cook for an additional 1-2 minutes to fully cook the starch and ensure a smooth texture.
   • If you used a vanilla bean, remove it at this stage. If you’re using vanilla extract, add it now.
5. Add Butter:
   • Remove the saucepan from the heat and whisk in the butter until it’s fully melted and incorporated.
6. Chill the Pastry Cream:
   • Pour the pastry cream into a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until it’s completely chilled.
7. Optional: Fold in Whipped Cream:
   • For a lighter texture, fold in the whipped cream just before using the pastry cream.