Absolutely — pastry cream (crème pâtissière) is a foundational element in many desserts like eclairs, cream puffs, tarts, and more. The key is smoothness, richness, and stability. Here’s the ideal recipe:
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Classic Pastry Cream (Crème Pâtissière)
Ingredients:
• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 4 large egg yolks
• 1 whole egg
• 2 tablespoons (30 g) unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt
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Instructions:
1. Heat the milk:
In a medium saucepan, heat the milk over medium heat until it just starts to steam (not boil). Remove from heat.
2. Whisk the eggs & starch:
In a bowl, whisk together the sugar, cornstarch, salt, egg yolks, and whole egg until pale and smooth.
3. Temper the eggs:
Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to avoid scrambling. Then gradually add the rest of the milk while whisking.
4. Cook the cream:
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk or silicone spatula. Cook until it thickens to pudding consistency — about 2–3 minutes after it starts to bubble. Be patient and keep whisking!
5. Add butter and vanilla:
Remove from heat and stir in the butter and vanilla extract until smooth.
6. Strain and chill:
For the silkiest texture, strain the cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until fully chilled (at least 2 hours).
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Tips for Perfect Pastry Cream:
• Don’t skip tempering the eggs — it prevents curdling.
• Cornstarch is your stabilizer — it helps the cream set firm enough to pipe.
• Straining makes it silky smooth.
• For chocolate pastry cream: add 4 oz chopped semisweet chocolate with the butter.
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Let me know if you want a dairy-free or pastry cream with a twist (like lemon, coconut, or espresso)!