This classic pastry cream recipe is a smooth and creamy filling perfect for desserts like éclairs, tarts, and cakes. It's a versatile and essential component in many pastry recipes.
Preparation time
20min
Cooking time
10min
Ingredients
8 Servings
- 50 g butter
- 30 g cornstarch
- 4 egg yolks
- 500 ml milk
- 100 g sugar
- 5 ml vanilla extract
Directions
Step 1
In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
Step 2
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined and slightly pale.
Step 3
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Step 4
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Step 5
Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.
Step 6
Pour the pastry cream into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
Step 7
Let it cool to room temperature, then refrigerate until chilled before using.