pastry cream secret recipe

 

A perfect pastry cream (crème pâtissière) should be smooth, rich, and creamy. Here’s a secret recipe with some pro tips for the best results!

✨ Ultimate Pastry Cream Recipe

🥄 Ingredients:

• 2 cups (500ml) whole milk
• 4 large egg yolks
• ½ cup (100g) sugar
• ¼ cup (30g) cornstarch
• 2 tbsp unsalted butter (cold, cubed)
• 1 tsp vanilla extract (or vanilla bean for extra flavor)
• Pinch of salt

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👩‍🍳 Secret Pro Tips for the Best Pastry Cream:

✅ Heat the Milk Slowly – Infuse the milk with vanilla over low heat for a deeper flavor.
✅ Temper the Eggs – Slowly whisk hot milk into the egg mixture to avoid scrambling.
✅ Use Cornstarch for Stability – It prevents the cream from becoming too runny.
✅ Strain for Silkiness – Run it through a fine sieve for a smooth texture.
✅ Butter for Extra Shine – Adding cold butter at the end gives a glossy, rich finish.

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📝 Instructions:

1. Heat the Milk – In a saucepan, heat the milk and vanilla over medium heat until steaming (don’t boil).
2. Mix Yolks & Dry Ingredients – In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and thick.
3. Temper the Eggs – Slowly pour half of the hot milk into the egg mixture while whisking constantly. Then, return everything to the saucepan.
4. Thicken the Cream – Cook over medium heat, whisking constantly, until thick (about 2–3 minutes).
5. Finish with Butter – Remove from heat and whisk in cold butter for a silky texture.
6. Cool & Store – Cover with plastic wrap directly touching the surface to prevent skin from forming. Refrigerate until cold.

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🍰 How to Use Pastry Cream:

• Fill cream puffs, eclairs, or doughnuts
• Layer in fruit tarts
• Use as a base for mille-feuille or Napoleons
• Swirl into cakes or serve as a pudding

Want a chocolate or coffee-flavored version? I can share variations!