Pastry Cream

Have you ever dreamt about a dessert so sumptuous, so velvety that it just melts in your mouth? Enter Pastry Cream, the silken saviour of the dessert world! 🥮🇫🇷 It’s like a velvet glove, cradling your tastebuds and whispering sweet nothings to your soul.

Originating from France, Pastry Cream (or Crème Pâtissière as it’s affectionately known) is the secret star in many dessert recipes. It’s like a universal dessert translator, bringing out the best in everything it touches. 🌐👅

What makes it special? Well, it’s like a culinary chameleon, morphing into the soul of pastries, the heart of tarts, or even a simple dessert on its own. It’s versatile, easy-to-make, and bursting with rich, creamy goodness.

Cooking Tips Alert! 🚨🍳 Pastry Cream’s secret lies in the delicate balance of milk, eggs, and sugar, tempered just right to prevent curdling. Master this art, and you’ll unlock a treasure trove of dessert possibilities.

But don’t worry! We won’t let you embark on this creamy adventure without a map. 🗺️

Classic French Pastry Cream (Crème Pâtissière)

Course: DessertCuisine: French

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Luxuriously smooth, rich, and creamy, this Pastry Cream (Crème Pâtissière) is the heart of many French pastries. Make it once, and your dessert life will never be the same!

Ingredients

• 2 cups whole milk

• 4 egg yolks

• 2/3 cup sugar

• 1/4 cup cornstarch

• 1/2 teaspoon pure vanilla extract

Directions

• Warm milk in a medium saucepan. While it’s heating, beat the egg yolks and sugar together in a bowl until light and frothy. Add the cornstarch and beat until no lumps remain.
• When the milk is hot, add half of it, whisking constantly, to the egg mixture. Then pour the egg-milk mixture back into the saucepan containing the rest of the milk.
• Continue to heat this mixture, stirring constantly, until it thickens and comes to a boil. Remove from heat, stir in vanilla extract, and let it cool.

Notes

• For a richer cream, substitute half of the milk with heavy cream.
• Make sure to stir the mixture constantly to prevent curdling or scorching.
• You can also add other flavors like chocolate, coffee, or fruit puree to the basic pastry cream.

In conclusion, the Pastry Cream or Crème Pâtissière, is not just a recipe; it’s a piece of culinary art that originates from France. Master this recipe, and you’ll have a golden key to the world of sumptuous desserts! Now, off you go on your creamy adventure! 🥄🎂