The Key to the Ideal Pastry Cream

Mastering Pastry Cream: A Guide to Perfect Crème Pâtissière
Pastry cream, known as crème pâtissière, is a luxurious custard that serves as a quintessential filling in a variety of pastries and desserts. Its smooth texture and rich flavor elevate classics like éclairs, cream puffs, and tarts. While achieving the ideal consistency may seem daunting, mastering this essential component of French pastry is straightforward with the right method. Here’s how to make the best pastry cream, step-by-step.

Ingredients:

• 480 ml (2 cups) whole milk
• 100 g (1/2 cup) granulated sugar, divided
• 1 vanilla bean, or 1 tsp vanilla extract
• 5 large egg yolks
• 30 g (1/4 cup) cornstarch
• 30 g (2 tbsp) unsalted butter, finely chopped

Instructions: