pastry cream Archives

Pastry Cream (Crème pâtissière) is a delicate cream for custard cakes (eclairs, petits choux, religieuse), Napoleon, mille-feuille, meringue and other sponge cakes.

After trying many options, I settled on this recipe from French chef Johan from Toulouse (Johan Le Meilleur Patissier M6).

Here is my translation from French of the Vanilla Crème Pâtissière recipe. The original link is Recette de la Crème Pâtissière à la Vanille (in French).

Pastry Cream

Natalija

Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.

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Prep Time 20

Total Time 20

Servings middle size puff pastries

Ingredients

1/2 vanilla bean
250 ml whole milk
55 g egg yolk (approximately 3 yolks)
50 g sugar
25 g cornstarch (maizena)
25 g butter

Instructions

Pour the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds with the tip of a knife. Add the pod and seeds to the milk.
Whisk the yolks with the sugar until well combined.
Add the cornstarch and mix thoroughly.
Bring the milk to a boil. Gradually pour 1/3 of the hot milk into the yolk-sugar mixture, stirring vigorously.
Pour the mixture back into the saucepan.
Cook the cream over low heat, stirring constantly, for about 2 minutes after it starts boiling. Remove the saucepan from the heat.
Immediately transfer the cream to a cold bowl (previously chilled in the fridge or freezer). Add small pieces of butter and mix until smooth. Cover the surface of the cream directly with plastic wrap and refrigerate until completely cooled.
Before serving, whisk the cream thoroughly. This is the moment to add rum or other flavorings, if desired.