The Secret to Perfect Pastry Cream: A Foolproof Recipe for Success

Introduction:
Pastry cream, also known as crème pâtissière, is the heart of countless desserts – from éclairs to fruit tarts and cream puffs. This rich, silky custard is a baker’s essential, but achieving perfection can sometimes feel like a challenge. With this simple guide, you’ll uncover the secrets to making pastry cream that’s smooth, flavorful, and flawless every time.

Ingredients:

2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch or 3 tbsp (25 g) all-purpose flour
4 large egg yolks
1/4 cup (50 g) unsalted butter, cubed
1 tsp vanilla extract or 1 vanilla bean
A pinch of salt
Directions:

Heat the Milk:
Pour the milk into a medium saucepan. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod. Heat the milk over medium heat until it starts to steam but not boil. Remove from heat and let it steep for a few minutes to enhance the flavor.

Prepare the Egg Mixture:
In a mixing bowl, whisk together the sugar, cornstarch (or flour), and salt. Add the egg yolks and whisk until the mixture is pale and smooth.

Temper the Eggs:
Gradually pour a small amount of the hot milk into the egg mixture while whisking continuously. This step prevents the eggs from curdling. Slowly add the rest of the milk while whisking until fully combined.