The Secret to Making Perfect Pastry Cream

480 ml or two cups of whole milk

Split the half cup (100 grams) of sugar into two equal parts.

one whole vanilla bean, or one teaspoon of vanilla extract

Five large egg yolks

30 grams or a quarter cup of cornstarch

Two tablespoons (30 grams) of finely chopped butter without salt.

The Secret to Making the Perfect Pastry Filling

Recipes from The New York Times: The Secret to Making the Best Pastry Cream

Instructions

Prepare the milk mixture.

Mix half of the sugar (1/4 cup) and all of the milk in a medium-sized pot.

the tiny black dots inside a vanilla bean. Add vanilla extract at the end, if you are using it.

After placing the pot on medium heat, gently cook the mixture. Mix occasionally.

Ensure the sugar dissolves.

Prepare the beaten eggs.

Mix the egg yolks with 1/4 cup of sugar.

Add cornstarch until the mixture is smooth and light in color. It will take two to three minutes.

Warm the eggs slowly.

When the milk mixture is heated, slowly pour about one-third of it into the egg mixture while whisking constantly.

Make the eggs soft. During this phase, the eggs’ temperature is slowly increased to prevent them from curdling.

Put the egg mixture back into the pot with the hot milk and keep cooking.

Remember to always mix the ingredients.

Warm up the custard.

Put the mixture back in the saucepan on medium heat. Stir constantly until it thickens.

starts to bubble. It will take two to three minutes. Once it starts boiling, let it cook for an additional one or two minutes.

Cook the cornstarch for a few minutes until it is heated thoroughly.

Remove the pot from the heat and immediately stir in the butter and vanilla extract, if desired.

forgot to use a vanilla pod.

Stress and Relaxation:

To remove any clumps or pieces, pour the pastry cream through a fine strainer into a clean bowl.

boiled egg.

To prevent a skin from forming on the pastry cream, place a piece of plastic wrap directly on top.

Growing.

Allow the cream to cool down at room temperature before putting it in the fridge until it is very cold, at least.

two hours.

Tips for being successful

Use fresh foods: Using fresh milk, eggs, and butter will make a noticeable difference in the taste and consistency of the food.

the thickness of your custard.

Stir constantly to make sure the cream is smooth and to prevent lumps from forming.

To achieve a soft and smooth texture without any pieces of cooked egg, filter the cream.

Be cool and act appropriately. Putting plastic wrap on top while cooling prevents a skin from forming.

could ruin the texture of your cream.

You are making modifications.

Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream to create chocolate pastry cream.

when taken off the heat. Mix the chocolate until it melts and blends well.

Before preparing coffee pastry cream, mix two tablespoons of instant coffee granules in the warm milk mixture until dissolved.

Changing the temperature of the egg.

Here are some recommendations.

Fill éclairs and cream puffs. To make a classic dessert, fill éclairs or cream puffs with cold pastry cream using a piping bag.

Dulce francés.

Cake Layers: Put a thick and smooth filling between the layers of the cake.

Pastries: For a beautiful dessert, fill already baked tart shells with cream and add fresh fruits on top.

To sum up

Pastry cream is a key ingredient in lots of desserts. Getting good at making this recipe will

Enhance your baking skills and create a wide range of tasty treats. Enjoy the smooth and delicious taste.

The smoothness and yummy flavor that your pastries will have from the perfect pastry cream!

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