Though not meant to be eaten on it’s own, this versatile, decadent pastry cream is used to fill eclairs, cream puffs, cakes, mille crepe cakes and other French pastries.
½teaspoonpure vanilla extract or vanilla bean paste or 1/2 vanilla bean pod
Instructions
HEAT THE MILK MIXTURE. In a medium saucepan, combine the milk, butter, and 1/4 of the sugar. If using vanilla bean, infuse the milk by scraping out the seeds and adding them into the saucepan. Set over medium heat and bring to a simmer. At this point, it is a good idea to set a strainer over a bowl and place it near the stove.
MAKE THE EGG MIXTURE. While waiting for the milk mixture to simmer, whisk together the egg yolk and the remaining 3/4 of the sugar in a separate bowl. Add the sifted flour to the egg yolk and mix again until smooth. Set aside.
TEMPER THE EGG MIXTURE. Pour a little of the hot milk into the egg mixture and immediately whisk to combine. Continue pouring half of the milk mixture slowly into the eggs, whisking thoroughly between additions. Return the mixture back into the saucepan over medium-low heat.
HEAT THE PASTRY CREAM. Continue to whisk the mixture until it thickens. Whisk in the lumps until the pastry cream is smooth. When it has thickened to a pudding-like consistency, pause whisking every few seconds to check if the cream has come to a boil. Once you see large bubbles popping on the surface, whisk for a few more seconds then remove the pan from heat.
ADD FLAVORINGS. If using vanilla extract, liqueur, chocolate, or any other flavorings, add them at this step. Stir until the flavoring has been evenly distributed.
STRAIN AND COOL THE PASTRY CREAM. Pour the cream into the strainer set over the bowl. Push it through the strainer using a spatula. This is to ensure that there are no bits of cooked eggs and any lumps that may be in your pastry cream.
COVER AND STORE. Cover the pastry cream with a piece of plastic wrap pressed against the surface of the cream to prevent a crust from forming. Cool to room temperature. (Note 1)
Notes
(Note 1)If not using right away, you can refrigerate the pastry cream up to 3 days. Whip it before using to get rid of lumps.(Note 2) If you want a lightened pastry cream, add about 1/2 cup of whipped cream after letting the pastry cream has cooled down. Otherwise, your whipped cream will melt!