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This classic pastry cream recipe has become a cornerstone of my dessert making. The silky smooth texture and rich vanilla flavor bring back memories of traditional French pastries. It's a versatile cream that elevates everything from éclairs to fruit tarts.
A Foolproof Classic Recipe
Making this pastry cream weekly in my bakery has proven its reliability time and time again. The precise measurements and technique result in a perfectly smooth, pipeable cream that holds its shape beautifully. The rich texture makes it ideal for filling pastries and layering desserts.
Essential Ingredients
- 2 eggs Fresh farm eggs work best for richness
- 50g granulated sugar Fine sugar dissolves more evenly
- 30g all-purpose flour Sifted to prevent lumps
- 250ml whole milk Full-fat milk creates the best texture
- 1 vanilla pod Madagascar vanilla provides optimal flavor
Step-by-Step Method
- Infuse the Milk
- Split the vanilla pod lengthwise and scrape the seeds into the warm milk. Let the flavors infuse while preparing other ingredients.
- Create the Base
- Whisk eggs and sugar until pale and fluffy. The mixture should become light in color and slightly thickened.
- Combine Ingredients
- Gradually incorporate the flour, then slowly stream in the hot milk while whisking continuously to prevent lumps.
- Cook to Perfection
- Return mixture to heat, whisking constantly until cream thickens and becomes glossy, about three minutes.
- Cool and Set
- Press plastic wrap directly onto surface to prevent skin formation. Refrigerate until completely chilled.
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Professional Tips
Keep a fine-mesh strainer handy for the smoothest possible texture. For variation, try adding citrus zest or different spices, but maintain the base proportions for consistent results. Temperature control during cooking is crucial for achieving the perfect consistency.
Frequently Asked Questions
- → How can I avoid lumps forming in the pastry cream?
- Pour the hot milk slowly while whisking it briskly. Keep mixing without stopping during the cooking stage to ensure it stays smooth.
- → Can pastry cream be stored for later?
- You can keep it in a tightly sealed container in the fridge for about 2-3 days. Before using, whisk gently to bring back its creamy consistency.
- → How do I know if the cream has cooked enough?
- The cream should thicken enough to coat a spoon. After boiling, let it cook for around 3 minutes, stirring constantly.
- → Is there a substitute for vanilla bean?
- Sure, you can swap it with pure vanilla extract or powdered vanilla. However, the bean gives the best flavor and those beautiful black specks.
- → Why is my pastry cream runny?
- Make sure it's cooked long enough for the starch in the flour to activate. The mixture needs to boil and cook for at least 3 minutes, constantly stirred.