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Master Pastry Cream Filling Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Filling
  • Method: Stovetop
  • Cuisine: American

Description

This master pastry cream filling recipe is a classic and versatile custard made with just six simple ingredients. It yields a smooth, creamy texture perfect for filling eclairs, tarts, cakes, and more. The process involves tempering egg yolks with warm milk, thickening with cornstarch, and finishing with butter and vanilla bean paste for rich flavor and a silky finish. Chilling overnight results in a luscious filling that is easy to work with and delicious.

Ingredients

Pastry Cream

  • 227 g (1 cup) whole milk
  • 4 egg yolks
  • 100 g (½ cup) granulated sugar
  • 16 g (2 tablespoons) cornstarch
  • 28 g (2 tablespoons) unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste

Instructions

  1. Heat the Milk: In a small saucepan, place the whole milk over low to medium heat and bring it to a simmer, approximately 190°F (85°C), ensuring it does not boil.
  2. Whisk Egg Mixture: Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until the mixture becomes pale in color and slightly thickened, flowing smoothly off the whisk.
  3. Temper the Eggs: Slowly pour half of the hot milk into the egg mixture while continuously whisking to gently raise the temperature of the eggs and prevent curdling.
  4. Cook the Cream: Pour the tempered egg and milk mixture back into the saucepan with the remaining milk. Place over medium heat and use a rubber spatula to stir constantly as the mixture thickens and large bubbles appear on the surface.
  5. Finish Cooking: Once thickened and bubbly, continue whisking vigorously for an additional minute to ensure full cooking and smoothness, then remove from heat.
  6. Add Butter and Vanilla: Immediately stir in the room temperature unsalted butter and vanilla bean paste using an immersion blender or rubber spatula to fully combine and smooth the cream.
  7. Strain and Chill: Pour the pastry cream through a fine mesh sieve into a small bowl to remove any lumps, then press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate overnight or until fully chilled and set.

Notes

  • Tempering eggs is key to preventing scrambled eggs in the custard.
  • Use whole milk for the best creamy texture and flavor.
  • Chilling overnight improves the consistency and makes piping or spreading easier.
  • The pastry cream can be stored in the refrigerator for up to 3 days.
  • If lumps form, an immersion blender can help smooth the pastry cream before chilling.

Find it online: https://dishrise.com/master-pastry-cream-filling-recipe/