Easy Homemade Pastry Cream Recipe for Desserts

If you've ever wanted to elevate your homemade desserts, pastry cream is the secret ingredient you've been missing. Also known as crème pâtissière, this luxurious filling can turn simple sweets into delectable delights. Imagine filling éclairs, layering in mille-feuille, or using it as a base for a scrumptious fruit tart. Today, I'll guide you through making an easy homemade pastry cream recipe that's both foolproof and flavorful. This versatile cream can be whipped up in less than an hour, using ingredients you might already have in your pantry.

Ingredients

• 2 cups whole milk
• ¹⁄₂ cup granulated sugar
• ¹⁄₄ cup cornstarch
• ¹⁄₄ teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract or bean paste
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

Here’s how to make your own pastry cream with a smooth texture and rich flavor:

1. Prepare the Ingredients

• Separate the egg yolks from the whites, reserving the whites for another use.
• Measure out all your ingredients to ensure a smooth process.

2. Heat the Milk

• In a medium saucepan, heat the milk over medium heat until it’s just about to simmer. Remove from heat before it boils.

3. Whisk the Dry Ingredients

• In a large mixing bowl, combine the sugar, cornstarch, and salt. Whisk to remove any lumps.

4. Add Egg Yolks

• Whisk the egg yolks into the dry mixture until you have a thick, yellow paste.

5. Temper the Egg Mixture

• Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. This process is known as tempering and helps to stabilize the custard.

6. Combine and Cook

• Pour the tempered egg mixture back into the saucepan with the remaining milk.
• Cook over medium heat, stirring continuously until the mixture thickens. It should coat the back of a spoon or reach a temperature of about 170°F (77°C).

7. Strain and Cool

• Once thickened, remove the saucepan from the heat.
• Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps.
• Stir in the vanilla extract or bean paste and butter until smooth.

8. Cover to Prevent Skin

• Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.

9. Chill

• Let the cream cool at room temperature for a while, then refrigerate until it’s well chilled. It’s best if used within 2-3 days.

🥄 Note: If your pastry cream isn't as smooth as you'd like, don't worry. Just give it a good whisk or use an immersion blender to achieve a silkier texture.

Use and Storage

Now that you’ve mastered this easy homemade pastry cream recipe, let’s look at how to use and store it:

Using Pastry Cream

• Fill baked goods like choux pastries, cakes, or donuts.
• Layer in tarts for an elegant touch.
• Use as a base for desserts, or simply eat it with fresh fruits or as a stand-alone treat.

Storing Pastry Cream

• Keep refrigerated in an airtight container, ensuring there’s no air contact with the cream to avoid skin formation.
• Use within 2-3 days for the best flavor and texture.

To sum up, making homemade pastry cream is not only achievable but also immensely rewarding. With a few basic ingredients and careful attention to the cooking process, you can create a luxurious, versatile filling that will elevate your desserts to professional levels. Remember to temper your eggs slowly to prevent scrambling, stir consistently to avoid lumps, and chill your cream properly to ensure it maintains its smooth texture. Whether you're a seasoned baker or a novice in the kitchen, this easy homemade pastry cream recipe will be a delightful addition to your culinary repertoire, opening doors to countless sweet creations.