Pastry Cream
Pastry cream serves as the luxurious heart of countless pastries, from elegant eclairs to delicate Danish treats, transforming simple bakes into indulgent delights that evoke the charm of a Parisian patisserie. Its preparation whispers of classic French technique, yielding a filling that feels both comforting and sophisticated, perfect for those moments when a touch of decadence elevates afternoon tea or a dinner party finale. Imagine the quiet satisfaction of crafting something so velvety smooth at home—a small victory against the bakery queue.
This creamy wonder bursts with the subtle aroma of vanilla, balanced by a gentle sweetness that coats the palate without overwhelming. The texture is impeccably thick yet yielding, thanks to the emulsion of milk, eggs, and cornflour, finished with a pat of butter for that glossy sheen. Key players like the vanilla pod infuse a floral depth, making every spoonful a harmonious blend of richness and restraint.
Cook: 10 minutes
Ingredients
Pastry Cream
- 300ml milk
- 1 vanilla pod
- 2 egg yolks
- 60g caster sugar
- 30g corn flour
- 30g butter
Method
- Place the milk in a saucepan with the vanilla pod. Place the saucepan over a moderate heat and bring it to the simmer. Then remove it from the heat.
- Place the egg yolks, sugar and corn flour in a bowl and whisk them together until well combined.
- Add the milk to the bowl and whisk the ingredients together until well combined. Return the mixture to the saucepan and return it to a moderate high heat. Whisking it constantly bring it to the boil (be thorough with the whisking or you will end up with lumps and burnt pastry cream). When the pastry cream is thick remove it from the heat and mix in the butter.
- Remove the pod from the pastry cream and place the pastry cream in a large bowl to cool. When it is warm cover it with cling film and leave it to cool. When it has cooled refrigerator until ready to use.
Recipe
