Pastry cream is a simple recipe to make and it can be used for a variety of baked goods such as eclairs, cookies, and cream puffs. You can even leave out the butter for a dairy-free version.
To make pastry cream, you will need egg yolks, cornstarch, sugar, milk, and a bit of butter. The best part is that the process isn’t as complicated as it sounds.
First, beat the egg yolks and sugar together. This will get rid of any lumps and prevent scrambling. It should be whisked for a few minutes.
Next, add some cornstarch to the mixture to make it thicker. Cornstarch acts as a stabilizer so that your pastry cream doesn’t curdle when you cook it. If you have a lot of lumps, you may need to pass it through a fine-mesh strainer.
Once the mixture is mixed, pour half of it into the egg/milk mixture. You should whisk this mixture for a few minutes, until it becomes a smooth pudding-like consistency.
After the pudding-like consistency is achieved, you should pour the rest of the hot milk into the egg/milk mixture. You should also whisk the egg/milk mixture for a few minutes, until it has thickened.
Finally, you can add any flavor you like, including coffee and chocolate. Some recipes include an instant espresso powder, which gives the creamy filling a subtle java flavor. For a more interesting twist, you can add finely chopped dark chocolate.
Before you finish, you can refrigerate the pastry cream for a few hours or overnight. Alternatively, you can wrap it in plastic wrap and store it in your fridge for several days.
Another good idea is to stir the pastry cream occasionally to prevent skin from forming. When done, you should transfer the mixture to a shallow pan and spread it out with a spatula. Make sure the bowl is covered with a plastic wrap.
The next time you’re wondering how to make pastry cream, keep these steps in mind. Doing it right the first time isn’t hard, and following these guidelines will result in a delicious, pudding-like dessert.
A pastry cream containing fresh berries is a treat to behold. Be sure to check yours for the small shards of fruit, which can clog your pastry bag. In addition, it’s a good idea to add an optional vanilla bean stalk for added flavor.
Using an immersion blender can also remove any lumps. Afterwards, you can fold in half a cup of heavy cream, which will add some silkiness and help the cream to smooth out.
While you are at it, try to incorporate some of your favorite fresh fruits into the mix. Fresh strawberries work especially well, but you could also use a few tablespoons of fresh blueberries or kiwi. Also, a few drops of vanilla extract will give your cream an elegant touch.
Keeping the cream cold will prevent it from weeping, or freezing. You can even freeze it for up to three days, but it should be removed from the freezer at least an hour before serving.
