Unlike crème anglaise, which is pourable, pastry cream is intended to hold its shape, requiring the addition of starch for structure (cornstarch is preferred over flour for producing a silkier texture). For this reason, pastry cream must be brought to a full boil to activate the starch and ensure proper thickening. Contrary to its name, pastry cream contains no cream, only milk; butter is added at the end for richness. Pastry cream is used to fill tarts, cream pies (such as Boston or banana), pâte à choux (cream puffs, éclairs, and profiteroles), and puff-pastry confections, notably napoleons and mille-feuille.
Recipe information
Yield
makes about 1 3/4 cups
Ingredients
Preparation
Step 1
Simmer milk and flavorings Bring milk, 1/4 cup sugar, vanilla seeds, and salt to a simmer in a saucepan over medium heat, whisking to disperse seeds.
Step 2
Temper eggs Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot-milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan, and heat over medium-high, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2 minutes. Stir in butter and vanilla.
Step 3
Chill Remove from heat and pour mixture into a bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (or up to 2 days).
