How to Make Pastry Cream (Crème Pâtissière)
Pastry Cream also known as Crème Pâtissière, is one of the most key ingredient for so many amazing desserts recipes. It's pretty easy to make and can be made ahead of time to cut back on the prep-time for your future occasions.
cup
Ingredients
- 2 cups whole milk save 1 tbsp on the side
- 1 tbsp. Vanilla Extract or ½ tsp Vanilla Bean
- ⅓ cup corn starch
- ½ cup granulated sugar
- 3 whole egg yolks
- 2 tbsps. butter unsalted
- ¼ tsp. lemon zest optional
Whip Cream (If needed)
- ½ cup heavy whipping cream makes 1 cup whipped
- 2 tbsps. confectioner sugar
- 1 tsp pure vanilla extract
Instructions
To Prepare the Custard
- Remove 1 tbsp. of milk and set aside then bring the milk to a boil over low-medium heat and add in the vanilla bean stalk if you are using it. If you are using vanilla extract, you can add it to the egg mixture in the next step.
- While the milk is simmering, in a bowl add the egg yolks, sugar, corn starch, lemon zest (if using) and whisk well. The mixture will be clumpy, and you can now add the 1 tbsp. of milk to help loosen the mixture up.
- Once the milk boils, add it gradually into the egg mixture a little bit at a time, whisking continuously.
- Using a strainer, return the milk and egg mixture back into the pot and bring to boil until it thickens up. Be sure to keep whisking so the mixture doesn't clump up.
- Once the custard cream thickens up, remove from heat. Add the butter and whisk.
- Transfer to a glass bowl and cover with saran wrap. Allow to cool at room temperature before using.
- Once the mixture cools, I like whipping the custard cream for a minute to obtain a nice creamy texture.
- NOTE: If you are adding this to already baked recipes, add 1 cup of whipped (already whipped with some icing sugar) cream into the custard when whipping up to smoothen out.
Making Whipped Cream
- On high speed using an electric mixer, whisk the whip cream ingredients together until stiff.
Notes
- I highly recommend straining the cream mixture before returning it back to the pot to cook. This will eliminate any clumps or pieces from the vanilla pods.
- Use full fat, whole milk. Full fat whole milk will give richness to the crème pâtissière.
- Whisk the egg yolks and sugar together thoroughly until pale and slightly fluffy and smooth.
- Use good quality vanilla. Flavoring making a big difference here because you having eggs involved.
- Add the hot milk to the egg yolk mixture slowly or one cup at a time and whisk continuously for a smooth texture.
- Always whisk the cream one more time after it cools to avoid any clumpy texture.
- If you are not using the cream for baking pastries, always add 1 cup of whipped cream (measure after whipping it up) and whisk together with the crème pâtissière for a fluffy cream you can use for stuffing in cakes, eclairs, donuts, tarts, mille-feuille, etc.
Nutrition
Serving: 1cup | Calories: 402kcal | Carbohydrates: 59g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 71mg | Potassium: 280mg | Fiber: 0.2g | Sugar: 46g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 0.1mg
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