Description
Learn how to make a classic pastry cream, also known as crème pâtissière, a rich and creamy custard filling perfect for cakes, cream puffs, éclairs, and tarts.
Ingredients
Scale
Main Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat the milk: In a medium saucepan, heat the milk until steaming but not boiling.
- Prepare egg mixture: Whisk sugar, egg yolks, cornstarch, and salt until smooth.
- Temper eggs: Slowly add hot milk to egg mixture, then return to saucepan.
- Cook: Whisk and cook until thickened and boiling. Remove from heat.
- Finish: Stir in butter and vanilla. Chill covered in the refrigerator for 2 hours before using.
Notes
- Pastry cream can be made up to 2 days ahead.
- Use in various desserts like cakes, cream puffs, éclairs, or tarts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 12g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
