How to Make Pastry Cream
This cream is a basic component of many classic French desserts.
- Difficulty:
- Easy
Instructions
Things You'll Need
- 2 c. milk
- 1 vanilla bean
- 6 egg yolks
- 1/2 c. sugar
- 1/3 c. cornstarch
- 3 1/2 Tablespoons of unsalted butter
- 1 c. Heavy Cream
- 1/2 c. Confectioners Sugar
- 2 c. Pastry Cream
- Milk
- Eggs
- Vanilla
- Sugar
- Cornstarch
- Butter
- Bowls
- Sieves
- Saucepans
- Whisks
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-
1
Prepare an ice bath by filling a large bowl with ice half way.
-
2
Set aside a medium size bowl and place a sieve on top.
-
3
Pour the milk into a heavy bottom saucepan.
-
4
Split the vanilla bean in half lenghtwise and scrape the seeds into the milk, add the pod as well.
-
5
Bring the milk to a boil and remove from the heat.
-
6
Whisk the egg yolks and sugar together.
-
7
Sift the corn starch over the egg mixture and whisk in.
-
8
Carefully pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly.
-
9
Add the egg mixture to the remaining hot milk in the saucepan and bring to a boil for about 1 1/2 to 2 minutes while whisking constantly and vigorously. The mixture will begin to thicken.
-
10
Immediately remove pot from the heat and strain the pastry cream with a fine sieve into a clean bowl.
-
11
Set bowl over the ice bath and add water to the ice.
-
12
Once slightly cooled you can whisk in the butter by three incorporations.
-
13
Cover with plastic wrap making sure to press down on the surface of the cream.
-
14
Cool to room temperature and remove from the ice bath.
-
15
Store in the refrigerator.
-
16
When you are ready to use, whisk pastry cream until smooth.
Making Lightened Pastry Cream
-
1
Whisk together the heavy cream and confections sugar until thick and smooth.
-
2
Whisk the Pastry Cream in a separate bowl until smooth.
-
3
Add the whipped cream to the Pastry Cream and fold gently to incorporate.
-
4
With your spatula fold from the center of the bowl outwards with a scooping rotation of the wrist.
-
1
Tips & Warnings
Covering the pastry cream with plastic wrap directly on the surface helps to prevent a skin and prevents bacteria growth.
The ice bath helps to cool the cream down fast and prevents bacteria growth.
When adding the hot milk to the egg mixture, do so in a slow steady stream to prevent the eggs from curdling.
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Comments
-
strawberrycake
Aug 18, 2007
as a pastry chef i will tell you that unless your making an enormous batch of pastry cream, you don't need an ice bath, it is an extra step. The custard has a 4 hour time frame to cool in a refrigerator in order to prevent bacteria growth. To cool your pastry cream faster, instead of putting it in a deep bowl to cool, cover a baking sheet with plastic wrap, spread the custard on the baking pan and press another piece of plastic wrap over it to prevent a skin from forming. With small quantities you don't need to add the butter in three additions, just cut it in to 1/4 inch cubes and whisk it in while it's hot, the butter will melt easier and this also helps the custard cool. You do not need to sift your constarch, it will break down when you add it to your yolks and sugar, you are already straining the custard at the end, sifting is an extra step.
