How To Make Pastry Cream
Do you often find yourself in need of a pastry filling? Are you constantly wracking your brain with questions about how you will fill your profiteroles, eclairs or donuts? Do you wish you could whip up a rich, creamy filling in a few minutes without worry of scrambling any eggs that might be in the mix? If so, have we got the filling for you! No, not custard. No, not pudding (but close). It’s PASTRY CREAM! That is right, pastry cream is the answer your pastry filling needs. And with this special blog post now you, too can know all the “how to make pastry cream” secrets! We will even provide to you the ratio of ingredients to make the best cream possible. But wait, there is more…
How To Make Pastry Cream – Smiles and Unscrambleable Eggs
Imagine all of the smiles on your guests’ faces when you present them with rich and creamy pastry cream. They will want to know how to make pastry cream, too! You will be famous (maybe) and your dreams fulfilled!? The first secret this special blog post will reveal is that pastry cream is a starch bound cream. The culinary magic of starch and egg yolk comes together right before your eyes to create an unscrambleable mixture. Just whip that egg yolk with sugar and starch and you are on your way!
How To Make Pastry Cream – The Milk
After the egg yolks, sugar and starch are whipped together until pale, it is time to add the milk. Yes, you heard correct, milk. Whip the milk into egg yolk mixture and you are ready to cook! But wait…we know what you’re saying…here comes the part with the messy double boiler. OMG – the extra equipment – the extra clean up. No double boiler here. What the starch does its binding, we can just cook it up slowly to a simmer. We don’t need a double boiler, no! We want it to get to a boil so that starch can work its magic! It will thicken right before your very eyes.
How To Make Pastry Cream – The Disclaimer
The manufacturer of this blog post recommends in reference to how to make pastry cream, but can not be held liable for, using vanilla in the recipe for truly delicious flavor. They sometimes overstate the need for foreign or tropical vanilla extract when regular store bought will do! The manufacturer also realizes that other flavors could also work in said pastry cream to reflect the taste of the maker. Additionally, but not less important, could be the stirring in of real butter after the pastry cream is cooked to further enhance taste and the creaminess previously referred to. Pursuant to those makers that love chocolate, 4oz of 70% cacao chocolate could also be stirred into the hot pastry cream. Stir in chocolate at your own risk. No fingers were licked in front of anyone during the making of this post, recipe or video.
But Wait…There Is More…The How To Make Pastry Cream Video
Yes, if you choose to read further, you can take advantage of this additional offer. Unlimited viewing of the ‘How To Make Pastry Cream’ video. Plus, read the recipe as many times as you want! And, we will throw in the ability to look at all the pictures of foods you can fill with pastry cream – YUM!
Read This Recipe Today – Learn How To Make Pastry Cream!
- ½ cup sugar
- 5 egg yolks
- 2 tbsp flour
- 2 tbsp corn starch
- 2 cups milk
- 1 tsp vanilla extract or 1 vanilla bean, split.
- 4 tbs butter
- In a saucepan bring the milk and vanilla (or vanilla bean and seeds) to a boil.
- In a heat proof glass bowl whisk the eggs, sugar, flour and cornstarch until the mixture is thoroughly mixed and pale in color.
- Remove the bean from the milk and slowly whisk the hot milk into the egg mixture, whisking constantly.
- Place the mixture back into the pan and, stirring constantly, bring the mixture to a boil. Let it boil 1 minute. (It must boil for it to thicken! Don’t worry about making scrambled eggs - the starch and flour will stop this from happening.)
- Remove from heat, whisk in butter, allow to cool stirring occasionally to stop a skin from forming.
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