The Key to the Ideal Pastry Cream
Creating the perfect pastry cream, or crème pâtissière, involves balancing several key factors: ingredients, cooking technique, and proper cooling and storage. Here’s a comprehensive guide to achieving the ideal pastry cream:
Ingredients :
- Milk: Whole milk provides a rich, creamy texture.
- Eggs: Egg yolks are essential for thickness and richness.
- Sugar: Adds sweetness and helps to thicken the cream.
- Cornstarch: Acts as a thickening agent, ensuring the cream holds its shape.
- Butter: Adds richness and a smooth texture.
- Vanilla: For flavor; you can use vanilla beans, paste, or extract.
Instructions :
- Heat the milk with half the sugar (to prevent scorching) and the vanilla until it simmer. Do not boil.
- Whisk the egg yolks with the remaining sugar until they lighten in color.
- Add the cornstarch to the egg mixture and whisk until smooth.
- Gradually add the hot milk to the egg mixture while continuously whisking. This step is crucial to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens. Once bubbles form, cook for 1-2 minutes to ensure the cornstarch is fully activated and the cream is thickened.
- Remove from heat and stir in the butter until fully melted and incorporated. This adds shine and richness.