140 minutes
A classic, creamy pastry cream perfect for filling pastries, eclairs, and tarts.
cups
each
cups
tablespoons
tablespoons
pinches
teaspoons
1. Heat Milk
Start by gently heating 1 cup of milk in a small saucepan. Allow it to steam but do not let it reach a boil.
2. Whisk Egg Yolks and Sugar
In a small bowl, whisk together 3 egg yolks and ½ cup of sugar until the mixture becomes thick and pale.
3. Incorporate Flour
Incorporate 3 tablespoons of flour into the yolk mixture, beating it thoroughly until smooth and free of lumps.
4. Temper with Hot Milk
Gradually introduce the hot milk to the yolk mixture, doing so slowly and with continuous whisking.
5. Cook to Thicken
Return the combined mixture to the saucepan. Heat it over medium heat, stirring constantly until it thickens. Let it simmer for an additional 2 to 3 minutes.
6. Finish with Butter and Flavorings
Remove the saucepan from the heat and stir in 1 tablespoon of butter, a pinch of salt, and ½ teaspoon of vanilla extract until smooth.
7. Chill Pastry Cream
Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled.
Add the hot milk to the yolks slowly while whisking to prevent scrambling.
Cook the mixture over moderate heat with constant stirring for a smooth, gradual thickening.
Opt for whole milk and fresh cream for a rich and flavorful pastry cream.
Strain the cream through a fine-mesh sieve to remove any lumps or bits for a silky texture.
Use a vanilla bean instead of extract for a full-bodied vanilla flavor and visual appeal.
Comments (0)