Pastry cream is a classic ingredient in many desserts. Having a good one in your arsenal is crucial for anyone that wants to create excellent pastries.
This cream can be used as a base for many kinds of baked tarts and as a filling for donuts, cream puffs, brioche, and parfaits.
I have worked in bakeries and created my own pastry menus for many years. I adapted this recipe from a French classic, and it has been a staple in my baking ever since.
Combine 150 g of sugar, 30 g of all-purpose flour, and a pinch of salt in a bowl
Scrape off the seeds from ¼ vanilla bean. Add the pod and seeds to the bowl
Separate 3 egg yolks and add to the bowl
Add 225 ml of whole milk to a saucepan over medium heat and bring to a simmer. Turn off the heat
Whisk the yolk, sugar, and flour mixture until everything is combined and homogeneous
Pour the hot milk into the bowl, little by little. Whisk well after every addition until combined
Transfer it to a saucepan over medium heat and boil for 1m. Whisk constantly until a thick and smooth cream is formed. Remove from the heat
Cut 45 g of cold butter into medium pieces
Add the butter to the cream, in batches, while still hot. Stir constantly until all the butter is combined. The pastry cream is ready
Let it chill completely, with cling film pressed directly against the surface, before using it in your favorite dessert!
Yield 1½ cups
Whole Milk225 ml
All-Purpose Flour30 g
Cold Butter45 g