Indulge in Decadence: Mastering the Art of Pastry Cream + Recipes
Pastry cream, also known as crème pâtissière, is a rich, creamy custard used in a vast array of desserts. From filling éclairs and tarts to layering cakes and enriching breakfast pastries, pastry cream is a foundational component in the pastry world. Its smooth texture and subtly sweet flavor make it a versatile and beloved ingredient. While seemingly simple, mastering pastry cream requires attention to detail and understanding of a few key principles. This guide will walk you through the process of creating perfect pastry cream every time, along with delicious recipes to showcase your newfound skill.
## Understanding the Fundamentals of Pastry Cream
Before diving into the recipe, let’s explore the core elements that contribute to exceptional pastry cream:
* **Dairy:** The foundation of pastry cream is typically milk or cream, or a combination of both. Whole milk provides richness, while cream adds an even more luxurious texture. Using a higher proportion of cream will result in a denser, richer pastry cream. Some recipes incorporate a small amount of heavy cream whisked in at the end to further enhance the texture. Experiment with different ratios to find your preferred balance.
* **Sugar:** Sugar contributes sweetness and also plays a role in the texture of the cream. The amount of sugar can be adjusted to suit your taste preferences, but it’s crucial to use the right type of sugar. Granulated sugar is the most common choice and dissolves easily during the cooking process.
* **Egg Yolks:** Egg yolks are the primary thickening agent in pastry cream. They provide richness, color, and that characteristic custard-like texture. The number of egg yolks will determine the density of the final product. Be sure to use fresh, high-quality eggs for the best results.
* **Starch:** Starch is another essential thickening agent. Cornstarch is the most widely used option, but flour can also be used, although it may impart a slightly different flavor and texture. The starch prevents the egg yolks from curdling and helps create a smooth, stable cream. It’s crucial to whisk the starch thoroughly with the sugar to prevent lumps from forming during cooking.
* **Flavorings:** Vanilla extract is the most classic flavoring for pastry cream, but the possibilities are endless. You can infuse the milk with vanilla bean, citrus zest, coffee beans, or even spices like cinnamon or cardamom. Liqueurs, such as rum or Kirsch, can also be added after the cream has cooled slightly. Consider the dessert you’ll be using the pastry cream in and choose flavorings that complement the other ingredients.
* **Butter (Optional):** A small amount of butter can be added at the end of the cooking process to enrich the pastry cream and give it a glossy sheen. It also helps to stabilize the cream and prevent a skin from forming on the surface as it cools.
## The Essential Pastry Cream Recipe
This recipe provides a solid foundation for creating classic pastry cream. Feel free to adapt it to your taste preferences and the specific dessert you’re making.
**Ingredients:**
* 2 cups (480ml) whole milk
* 1/2 cup (100g) granulated sugar
* 1/4 cup (30g) cornstarch
* Pinch of salt
* 4 large egg yolks
* 2 tablespoons (30g) unsalted butter, cut into small pieces (optional)
* 1 teaspoon vanilla extract
**Equipment:**
* Medium saucepan
* Whisk
* Heatproof bowl
* Plastic wrap
* Fine-mesh sieve (optional)
**Instructions:**
1. **Infuse the Milk (Optional):** For a more intense vanilla flavor, split a vanilla bean lengthwise and scrape the seeds into the milk. Add the pod to the milk as well. Heat the milk in a saucepan over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes. Remove the vanilla bean pod before proceeding. If using other infusions like citrus peel or coffee beans, follow the same steeping method.
2. **Prepare the Egg Yolk Mixture:** In a medium bowl, whisk together the sugar, cornstarch, and salt until well combined. This step is crucial for preventing lumps in the final pastry cream. Add the egg yolks and whisk until the mixture is pale and smooth. This process, called blanching, helps to lighten the color and texture of the yolks.
3. **Temper the Egg Yolks:** Tempering the egg yolks is essential to prevent them from curdling when added to the hot milk. Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly. This slowly raises the temperature of the yolks, preventing them from cooking too quickly and scrambling. Continue adding the hot milk in a slow, steady stream, whisking continuously until the egg yolk mixture is warm to the touch.
4. **Cook the Pastry Cream:** Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture begins to thicken. At first, it may seem like nothing is happening, but be patient and continue whisking. As the mixture heats up, the starch will gelatinize, causing it to thicken rapidly. Continue cooking for 1-2 minutes more after it thickens, whisking vigorously to ensure the starch is fully cooked and the pastry cream is smooth. It should be thick enough to coat the back of a spoon.
5. **Finish the Pastry Cream:** Remove the saucepan from the heat and stir in the butter (if using) and vanilla extract. Stir until the butter is melted and fully incorporated. The butter will add richness and shine to the pastry cream.
6. **Strain (Optional):** For an ultra-smooth pastry cream, strain it through a fine-mesh sieve into a clean heatproof bowl. This will remove any lumps or cooked egg particles.
7. **Cool and Store:** Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow it to fully cool and thicken. The pastry cream will continue to thicken as it cools.
## Troubleshooting Common Pastry Cream Problems
* **Lumpy Pastry Cream:** This is usually caused by insufficient whisking or improper mixing of the starch and sugar. To avoid lumps, ensure that you whisk the sugar and cornstarch together thoroughly before adding the egg yolks. Whisk constantly while cooking the pastry cream, paying particular attention to the corners of the saucepan. If lumps do form, you can try straining the pastry cream through a fine-mesh sieve.
* **Curdled Pastry Cream:** Curdling occurs when the egg yolks are cooked too quickly at too high a temperature. To prevent curdling, temper the egg yolks properly and cook the pastry cream over medium heat, whisking constantly. If the pastry cream does curdle, immediately remove it from the heat and whisk vigorously. You can also try adding a tablespoon of cold milk or cream to help bring it back together. If the curdling is severe, it may be best to start over.
* **Thin Pastry Cream:** This can be caused by not using enough starch or not cooking the pastry cream long enough. Make sure you are using the correct amount of starch specified in the recipe and cook the pastry cream until it is thick enough to coat the back of a spoon. If the pastry cream is still too thin after chilling, you can try whisking in a small amount of additional cornstarch slurry (cornstarch mixed with cold water) and cooking it for a minute or two more.
* **Skin Formation:** A skin can form on the surface of the pastry cream as it cools due to evaporation. To prevent this, cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface. This will create an airtight seal and prevent the skin from forming.
## Variations and Flavor Combinations
The beauty of pastry cream lies in its versatility. Here are some ideas to customize your pastry cream and create unique flavor combinations:
* **Chocolate Pastry Cream:** Add melted dark, milk, or white chocolate to the warm pastry cream after it has been cooked. Start with a small amount and add more to taste. You can also add cocoa powder to the sugar and cornstarch mixture for a more intense chocolate flavor.
* **Coffee Pastry Cream:** Infuse the milk with coffee beans or add instant espresso powder to the warm pastry cream. Adjust the amount to your desired coffee strength. A touch of coffee liqueur can also enhance the flavor.
* **Citrus Pastry Cream:** Add citrus zest (lemon, orange, or lime) to the milk while it is heating. You can also add a tablespoon or two of citrus juice to the cooled pastry cream. Be careful not to add too much juice, as it can make the pastry cream too thin.
* **Nut Pastry Cream:** Add nut butter (almond, peanut, or hazelnut) to the warm pastry cream. Start with a small amount and add more to taste. You can also add finely chopped nuts for added texture.
* **Caramel Pastry Cream:** Add caramel sauce to the warm pastry cream. You can use store-bought caramel sauce or make your own. For a salted caramel pastry cream, add a pinch of sea salt.
* **Spiced Pastry Cream:** Infuse the milk with spices like cinnamon, cardamom, or nutmeg. You can also add ground spices to the sugar and cornstarch mixture.
## Delicious Recipes Featuring Pastry Cream
Now that you’ve mastered the art of making pastry cream, let’s put it to use in some delectable recipes.
### 1. Classic Éclairs
Éclairs are a quintessential French pastry made with choux pastry and filled with pastry cream. They are typically topped with chocolate glaze, but you can also use other glazes or frostings.
**Ingredients:**
* **For the Choux Pastry:**
* 1 cup (240ml) water
* 1/2 cup (113g) unsalted butter, cut into cubes
* 1/4 teaspoon salt
* 1 cup (120g) all-purpose flour
* 4 large eggs
* **For the Pastry Cream:** (Use the recipe above)
* **For the Chocolate Glaze:**
* 4 ounces (113g) semi-sweet chocolate, chopped
* 1/4 cup (60ml) heavy cream
* 1 tablespoon (14g) unsalted butter
**Instructions:**
1. **Make the Choux Pastry:** Preheat oven to 400°F (200°C). In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Remove from heat and let cool for 5 minutes.
2. **Add the Eggs:** Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy. If the dough seems too stiff, add a tablespoon of water at a time until it reaches the correct consistency.
3. **Pipe the Éclairs:** Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips of dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each strip.
4. **Bake the Éclairs:** Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven door during baking, as this can cause the éclairs to collapse. Let cool completely on a wire rack.
5. **Make the Pastry Cream:** Prepare the pastry cream according to the recipe above. Let cool completely.
6. **Make the Chocolate Glaze:** In a heatproof bowl set over a saucepan of simmering water (double boiler), combine chocolate, heavy cream, and butter. Stir until melted and smooth. Remove from heat.
7. **Assemble the Éclairs:** Use a serrated knife to slice the éclairs horizontally. Fill the bottom half of each éclair with pastry cream. Replace the top half and drizzle with chocolate glaze. Let the glaze set before serving.
### 2. Fruit Tart with Pastry Cream
A classic fruit tart features a buttery shortbread crust filled with creamy pastry cream and topped with fresh, seasonal fruit. It’s a beautiful and delicious dessert that’s perfect for any occasion.
**Ingredients:**
* **For the Tart Crust:**
* 1 1/4 cups (150g) all-purpose flour
* 1/2 cup (113g) cold unsalted butter, cut into cubes
* 1/4 cup (25g) powdered sugar
* 1/4 teaspoon salt
* 2-3 tablespoons ice water
* **For the Pastry Cream:** (Use the recipe above)
* **For the Fruit Topping:**
* Assorted fresh fruit (berries, kiwi, peaches, grapes, etc.)
* Apricot jam or glaze, for brushing
**Instructions:**
1. **Make the Tart Crust:** In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Do not overmix.
2. **Chill the Dough:** Flatten the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. **Roll and Bake the Crust:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
4. **Bake the Crust:** Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom is golden brown. Let cool completely on a wire rack.
5. **Make the Pastry Cream:** Prepare the pastry cream according to the recipe above. Let cool completely.
6. **Assemble the Tart:** Spread the pastry cream evenly over the cooled tart crust. Arrange the fruit on top of the pastry cream in a decorative pattern. Brush the fruit with apricot jam or glaze to add shine and prevent it from drying out.
7. **Chill and Serve:** Chill the tart for at least 30 minutes before serving.
### 3. Boston Cream Pie
Despite its name, Boston Cream Pie is actually a cake! It consists of two layers of sponge cake filled with pastry cream and topped with chocolate ganache.
**Ingredients:**
* **For the Sponge Cake:**
* 1 1/2 cups (180g) all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup (180ml) milk
* **For the Pastry Cream:** (Use the recipe above)
* **For the Chocolate Ganache:**
* 6 ounces (170g) semi-sweet chocolate, chopped
* 3/4 cup (180ml) heavy cream
**Instructions:**
1. **Make the Sponge Cake:** Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined. Divide the batter evenly between the prepared cake pans.
2. **Bake the Cake:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
3. **Make the Pastry Cream:** Prepare the pastry cream according to the recipe above. Let cool completely.
4. **Make the Chocolate Ganache:** In a heatproof bowl set over a saucepan of simmering water (double boiler), combine chocolate and heavy cream. Stir until melted and smooth. Remove from heat.
5. **Assemble the Cake:** Place one cake layer on a serving plate. Spread the pastry cream evenly over the cake layer. Top with the second cake layer. Pour the chocolate ganache over the top cake layer, allowing it to drip down the sides. Let the ganache set before serving.
## Tips for Success
* **Use Fresh Ingredients:** High-quality, fresh ingredients will always result in the best-tasting pastry cream.
* **Whisk Constantly:** Whisking is key to preventing lumps and ensuring a smooth, even texture. Don’t stop whisking, especially as the pastry cream begins to thicken.
* **Don’t Overcook:** Overcooking the pastry cream can cause it to curdle. Remove it from the heat as soon as it thickens enough to coat the back of a spoon.
* **Chill Thoroughly:** Chilling the pastry cream allows it to fully thicken and develop its flavor. Chill for at least 2 hours, or preferably overnight.
* **Experiment with Flavors:** Don’t be afraid to experiment with different flavor combinations to create unique and exciting pastry cream variations.
Mastering pastry cream opens up a world of possibilities in the pastry kitchen. With a little practice and attention to detail, you’ll be able to create this versatile and delicious custard for a wide variety of desserts. Enjoy the process and the delightful results!