pastry cream secret

Pastry cream, also known as crème pâtissière, is a versatile and essential component in many desserts, such as éclairs, cream puffs, fruit tarts, and mille-feuille. While its ingredients are simple—milk, sugar, eggs, cornstarch, and butter—the secret to achieving the perfect pastry cream lies in mastering the technique and understanding the nuances of each step in the process.

• Slow Cooking: Cook the pastry cream over medium heat and be patient. Stir constantly with a whisk to prevent the eggs from curdling. This slow cooking process ensures the cream thickens gradually and evenly without forming lumps.
• Total Cooking Time: It usually takes about 10–15 minutes for the mixture to thicken properly. You’ll know it’s ready when it coats the back of a spoon and leaves a distinct line when you run your finger through it.
• Chill Time: Once cooked, it’s crucial to chill the pastry cream for at least 2 hours. This allows the flavors to meld together and the cream to set fully, providing the best texture and taste.

• Ingredients

  1. Milk: Whole milk is the best choice for pastry cream, as it provides the right balance of fat and creaminess. Some recipes call for a mix of milk and heavy cream, which results in a richer texture. Infusing the milk with vanilla bean or other flavors before combining it with the other ingredients enhances the final taste.
  2. Sugar: The amount of sugar can be adjusted depending on the sweetness of the dessert it accompanies. It’s important to whisk the sugar with the eggs immediately after adding it to prevent the sugar from coagulating the egg yolks, which can cause lumps in the cream.
  3. Egg Yolks: They provide richness, color, and a silky texture to the pastry cream. Egg yolks are also a source of lecithin, which helps emulsify the mixture and creates a stable, smooth cream.
  4. Cornstarch: This thickening agent is key to achieving the perfect consistency in pastry cream. Some recipes use flour instead, but cornstarch gives a smoother and glossier finish. The trick is to whisk it thoroughly with the egg yolks to prevent lumps.
  5. Butter: Adding butter at the end of the cooking process not only enriches the flavor but also adds a luxurious mouthfeel. It’s important to add it off the heat to avoid separation and ensure a smooth texture.

  The Technique

  1. Infusing the Milk: Before starting the cooking process, infusing the milk with vanilla beans or other flavors adds depth to the cream. Split the vanilla bean and scrape the seeds into the milk, then add the pod. Bring it to a simmer, then remove from heat and let it steep. This step should be done ahead of time to allow the flavors to meld.
  2. Tempering the Eggs: The most critical step in making pastry cream is tempering the egg mixture with the hot milk. Slowly whisking hot milk into the egg yolks prevents the eggs from curdling. Gradually incorporate about a third of the hot milk while whisking constantly, then return the mixture to the saucepan. This method ensures the eggs are gradually heated and prevents them from scrambling.
  3. Cooking the Cream: Once the tempered mixture is returned to the saucepan, cook it over medium heat, stirring constantly with a whisk or a flat spatula. It’s crucial to stir continuously, reaching all parts of the pan to prevent the mixture from sticking and scorching. The cream will thicken as it heats; bring it to a boil and cook for about 1-2 minutes to eliminate any starchy taste from the cornstarch. Keep in mind that the cream thickens further as it cools.
  4. Straining for Smoothness: For a perfectly smooth pastry cream, strain it through a fine-mesh sieve into a clean bowl immediately after cooking. This step removes any lumps or cooked egg bits that may have formed, ensuring a silky texture.
  5. Incorporating Butter: While the cream is still warm, add small pieces of butter, whisking until fully incorporated. The butter adds richness and smoothness, enhancing the cream’s texture.
  6. Cooling Down Properly: To prevent a skin from forming on the surface of the pastry cream as it cools, cover it with plastic wrap, pressing it directly onto the surface of the cream. This creates an airtight seal and keeps the cream smooth. Allow it to cool to room temperature before refrigerating it until fully chilled. Pastry cream must be used within a few days, as it does not freeze well.

  Common Mistakes and Tips

  • Overcooking: Cooking the pastry cream too long can cause it to become too thick or grainy. Be mindful of the consistency and remember that it will thicken more as it cools.
  • Not Stirring Enough: If the cream is not stirred continuously while cooking, it can develop lumps. A whisk is the best tool for stirring, as it prevents the cream from sticking to the bottom of the pan.
  • Skipping the Straining Step: Even if the cream looks smooth, straining is crucial for a perfect texture. It removes any tiny bits of cooked egg or starch lumps that may have formed.