Crème Pâtissière (French Pastry Cream Recipe)
Serves 2010 mins prep5 mins cook
Today we're diving headfirst into the creamy, dreamy world of Crème Pâtissière. This pastry cream recipe is deceptively simple, calling for just 7 easily accessible ingredients. It's actually one of the first recipes I mastered in pastry school! My instructor used to say, 'The mark of a great pastry chef can be tasted in their pastry cream.' Don’t worry — with this foolproof recipe, you're sure to earn top marks. 😉
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What you need
Instructions
0 In a heavy saucepan, add your scraped vanilla bean and milk together and bring to a simmer. 1 Whisk the egg yolks, sugar, cornstarch and pinch of salt together in a bowl. Whisk until the mixture lightens in color and becomes a pale yellow. 2 Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous. 3 Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat. 4 When the pastry cream comes to a boil, continue to whisk constantly and boil for up to 2 minutes. The pastry cream should reach 200F. 5 Remove from the heat and strain into a clean bowl. Stir in the butter and mix until the butter is melted and mixed into the cream. 6 Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming and place in the fridge to cool. 7 Before using, whip the chilled pastry cream until smooth before using!View original recipe