The Key to the Ideal Pastry Cream

Pastry cream, also referred to as crème pâtissière, is a thick, rich custard that is a main ingredient in many traditional

sweets. It is a filling for cakes and pastries, as well as utilized in éclairs, cream puffs, and tarts. Acquiring the

Although achieving the ideal consistency and taste might seem difficult, it’s simple with the correct method.

attainable. Here’s how to make the best pastry cream, step-by-step.

Components

480 ml or two cups whole milk

Divide the 1/2 cup (100 g) of granulated sugar.

one vanilla bean, or one tsp of extract

Five huge yolks from eggs

30 g or 1/4 cup cornstarch

Two tablespoons (30 grams) of finely chopped unsalted butter

The Key to the Ideal Pastry Cream

The New York Times Recipes: The Key to Perfect Pastry Cream

Guidelines

Get the milk mixture ready.

Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.

the vanilla bean’s seeds. Add vanilla extract last, if using.

After setting the pot on medium heat, carefully simmer the mixture. Stir from time to time to

make sure the sugar gets dissolved.

For ingredients and full cooking instructions, continue reading (>)