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Pastry cream, or crème pâtissière, is a staple in the world of baking and pastry arts. Its silky texture, rich flavor, and versatility make it the foundation of countless desserts, from éclairs to tarts and everything in between. While it may seem intimidating to prepare, mastering pastry cream is easier than you think—with the right technique and a bit of practice.
What Is Pastry Cream?
Pastry cream is a thick, custard-like filling made from milk, sugar, egg yolks, cornstarch (or flour), and butter. It serves as a filling for pastries, cakes, and pies, offering a luxurious texture and flavor that can be customized with vanilla, chocolate, citrus, or even liqueurs.
The Essentials for Perfect Pastry Cream
- Quality Ingredients: Use fresh milk, good-quality butter, and pure vanilla extract for the best flavor.
- Proper Tools: A heavy-bottomed saucepan, whisk, and fine-mesh strainer are essential for a smooth cream.
- Temperature Control: Gradual heating and constant whisking prevent curdling and ensure a creamy consistency.
Step-by-Step Recipe for Classic Vanilla Pastry Cream
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar (divided)
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp pure vanilla extract
Instructions:
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