Description
Learn how to make a rich and creamy French Pastry Cream that is perfect for filling tarts, eclairs, or layering in cakes. This classic recipe is easy to follow and yields a decadent pastry cream with a smooth texture and a delightful vanilla flavor.
Ingredients
Scale
For the French Pastry Cream:
- 490 grams (2 cups) whole milk
- 70 grams (1/3 cup) granulated sugar
- 3 large egg yolks, at room temperature
- 33 grams (1/4 cup and 1/2 tablespoon) cornstarch
- 1 and ½ teaspoons pure vanilla extract or 1/2 vanilla bean
Instructions
- Prepare the Milk Mixture: In a saucepan, combine milk and half of the sugar. Bring to a boil over high heat. If using a vanilla bean, split it and scrape the seeds into the milk.
- Whisk Egg Yolk Mixture: In a separate bowl, whisk together the remaining sugar and egg yolks until combined. Add cornstarch and mix until smooth.
- Temper the Eggs: Slowly pour a third of the hot milk into the egg mixture, whisking constantly. Then, pour the tempered eggs back into the saucepan, add vanilla, and whisk.
- Cook the Mixture: Place the saucepan over medium-high heat, whisking constantly until the mixture boils and thickens, about 2 minutes.
- Cool and Chill: Remove from heat, cool the pastry cream in a bowl, cover with plastic wrap touching the surface, and refrigerate until ready to use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 42 kcal
- Sugar: 3g
- Sodium: 8mg
- Fat: 1.8g
- Saturated Fat: 1g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 5.6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 57mg
Keywords: French Pastry Cream, Pastry Cream Recipe, Vanilla Pastry Cream
