How to Make Pastry Cream

By altschiller

Ingredients

• 2 cups half-and-half
• 1/2 cup sugar
• Pinch salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
• 1 1/2 teaspoons vanilla extract

Details

Servings 1
Adapted from browneyedbaker.com

Preparation

Step 1

How to Make Pastry Cream | Brown Eyed Baker


1. Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.

Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.

Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper.

Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla.

Stay tuned for Part 2 of this series tomorrow where I’ll show you how to make pâte à choux dough that will morph into wonderfully light eclairs and cream puffs that we will fill with the pastry cream.

75 Responses to “How to Make Pastry Cream”

You can also pasteurize eggs yourself by heating the eggs to 150 degrees for 5 minutes. I use a frothing thermometer to maintain the temp exactly since 150 is optimal frothing temp too. If you overheat the eggs they will cook a bit near the shell. Since pastry cream only uses the yolks it isn’t a problem. Use the left over egg whites for an egg white omelet.

My favorite recipe that includes pastry cream is orange surprise. Cut the top 1/4 from a large orange. Carefully remove the orange flesh with a tablespoon being careful not to puncture the shell. I like to cut a crinkle design in the “rim” of the orange shell. Remove some orange segments from the flesh and mix with pasty cream and a bit of whipped cream to lighten it. Fill shell to within 1/4 inch of rim. Pipe meringue onto the orange shell and then bake at 400 (I put the orange onto a ramekin to keep it upright) until the meringue is lightly browned. Serve garnished with a couple of orange leaves (not edible). I like this because it uses the whole egg: the yolks for the pastry cream and the whites for the meringue.

Yum! I love pastry cream, its so sweet, creamy and versatile. I always add a touch of vanilla bean paste. I bet this post will help a lot of first time pastry cream makers!!

To make sure it thickens properly, I always use medium heat and constant whisking (my arm gets tired!). It usually hits the right thickness when two or three big bubbles pop on the surface and it stops looking frothy and shifts to being more shiny. At that point I usually remove the pan from the heat and whisk a few more times before adding the butter and vanilla. Sometimes it’s inevitable to have a few curdled pieces on the bottom of the pan due to the heat, but that’s what makes the straining step so important. I also make sure to do it when I make ice cream using egg-based custard as well. It catches all of those little bits and makes the cream silky smooth.

Okay I am addicted to pastry cream, I love custard eclairs and was just thinking I need to find a recipe for good pastry cream and then you posted this. I am so excited to try your recipe! And your cream puffs at the top look delicious!

I LOVE that whisk!! Where is it from?? And thanks for the aw