Whenever I find myself dreaming about decadent desserts, Pâtissière cream always holds a special spot in my heart. This delightful custard is not just a filling for pastries but also an exciting component in a variety of treats.
Picture a luscious cream-filled éclair or a beautifully decorated fruit tart; it all begins with this magical recipe.
Let me take you on a journey through the world of French pastry making with the best cream Pâtissière recipe. This silky-smooth pastry cream serves as the backbone for many beloved desserts, bringing an air of elegance and richness that is hard to resist.
Join me as we explore this essential recipe that will elevate your desserts to gourmet status!
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What is Best Cream Pâtissière Recipe?
At its core, cream Pâtissière, or pastry cream, is a custard made from milk, sugar, eggs, and starch. Improved over generations, it’s often infused with vanilla for that classic touch. While it forms the base for a variety of pastries, it can also be enjoyed as a stand-alone dessert or combined with fruits and textures to create something truly special.
How Does It Taste Like?
The flavor is akin to a sweet hug—rich, creamy, and luxuriously soft with a hint of vanilla. You’ll experience a gentle sweetness, perfectly balanced with the charming aroma that fills your kitchen as you whip it up. Cream Pâtissière is the kind of treat that makes your taste buds dance with joy.
Why You’ll Love This?
First off, you won’t believe how easy it is to make at home! With just a few pantry staples, you’ll have a versatile cream that can enhance cakes, tarts, and pastries. Plus, the creamy texture is satisfying without being overly heavy. You’ll impress family and friends at your next gathering, as they’ll think you’ve just stepped out of a Parisian patisserie!
The Ingredients
– 2 cups whole milk (480 mL)
– 1 vanilla bean, split and seeds scraped
– 6 large egg yolks
– ⅔ cup granulated sugar (133 g)
– ¼ cup cornstarch (40 g)
– 1 tablespoon cold unsalted butter
– 1 tablespoon of pure vanilla extract (for added flavor)
– Pinch of sea salt (to enhance sweetness)
Ingredients From : preppykitchen.com
How to Make Best Cream Pâtissière Recipe?
Let’s dive into the process of creating this luscious pastry cream. It’s a combination of heat, egg yolks, and a little whisking magic!
Step 1: Infusing the Milk
In a medium saucepan, pour the whole milk and toss in the split vanilla bean pod along with the scraped seeds. Place the saucepan over medium heat and let it simmer, which should take around 8 minutes.
This process allows the vanilla essence to fully infuse into the milk, creating that delightful base flavor. After simmering, remove from heat and let it sit for about 15 minutes, letting the flavors deepen. Finally, take out the vanilla bean pod and discard it; it has done its job!
Step 2: Whisking Egg Yolks and Sugar
Grab a heat-proof mixing bowl and add the egg yolks and granulated sugar. You want to whisk vigorously until the mixture turns smooth and a lighter color. This aeration will help create a fluffy texture in your final cream. Next, sift the cornstarch into the mixture, making sure you whisk again to eliminate any lumps.
Step 3: Combining Milk and Egg Mixture
While continuing to whisk your egg and sugar mixture, slowly pour in about half a cup of the hot milk. This step tempers the eggs, preventing them from scrambling. Once incorporated, gradually whisk in the remaining milk until all is combined. For a smooth texture, pour the mixture through a fine mesh strainer back into the saucepan.
Step 4: Cooking the Mixture
Now comes the fun part! Cook the combined mixture over medium heat while gently whisking continuously. You’ll notice it thickening and starting to bubble, usually within 5 to 8 minutes. Once it reaches that sweet spot (like a custard consistency), remove it from heat and immediately whisk in the cold butter until fully melted. This will add an extra layer of creaminess to your Pâtissière.
Step 5: Cooling the Cream
Transfer the luscious pastry cream to a bowl. Press a piece of plastic wrap directly onto the surface. This step is key to preventing a skin from forming on top. Allow the cream to chill in the refrigerator for at least 2 hours or until you’re ready to use it. You can prepare this up to 24 hours in advance; just whisk it again to bring back that smooth texture before serving.
Tips on Making Best Cream Pâtissière Recipe
– Choose Quality Ingredients: Use high-quality vanilla for the best flavor. A real vanilla bean works wonders!
– Whisk Continuously: To prevent lumps from forming, whisk the mixture while it’s cooking on the stove continuously.
– Avoid Overcooking: Keep an eye on your cream. Once it thickens and starts to bubble, remove it from heat to prevent it from becoming too dense.
– Strain Again: Don’t skip the straining step! It guarantees a silky-smooth finish without any bits of cooked egg.
– Experiment with Flavors: Feel free to infuse other flavors in place of vanilla, such as citrus zest or espresso for an extra twist!
Storage Tips
To store your Pâtissière, make sure it’s tightly covered with plastic wrap and placed in an airtight container in the refrigerator. It will last up to 3 days, although its best texture is within the first 24 hours. If you let it sit, just give it a good whisk before using to get the creamy consistency back.
Serving Suggestions
Here are some creative ways to use cream Pâtissière that will have everyone coming back for seconds:
– Éclairs: Pipe the cream into fresh éclairs; top with chocolate glaze for a classically French dessert.
– Fruit Tarts: Spread it in a tart shell and top with seasonal fruits for a beautiful and fresh presentation.
– Layered Parfaits: In glasses, layer cream with granola and fruit for a delightful breakfast or dessert.
– Cakes: Use as a filling between layers of sponge cake for an elegant touch.
– Puff Pastry: Fill puff pastry bites with cream for a light and delectable treat.
What Other Substitutes Can I Use in Best Cream Pâtissière Recipe?
If you want to switch things up, here are some substitute options:
– Almond Milk or Oat Milk: For a dairy-free version, these milk alternatives can work well, though they may alter the flavor.
– Honey or Maple Syrup: Use these natural sweeteners instead of granulated sugar for a different sweet profile.
– Egg Replacer: For a vegan alternative, try a commercial egg replacer or a mixture of flaxseed with water.
– Corn Flour: While cornstarch is the classic choice, you can substitute with corn flour for a slightly different texture.
– Unsalted Margarine: Instead of butter, margarine can provide a similar consistency with a dairy-free option.
Conclusion
With this best cream Pâtissière recipe in your culinary arsenal, you’re well on your way to impressing anyone with your dessert creations. The beauty of this pastry cream lies in its versatility. Whether it becomes a filling in decadent pastries, a delightful pairing with fruits, or a standalone dessert, you’re guaranteed a taste of elegance in every bite.
So roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen! Happy baking!
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Best Cream Patisserie Recipe – Treat Indulgently
Description
Let me take you on a journey through the world of French pastry making with the best cream Pâtissière recipe. This silky-smooth pastry cream serves as the backbone for many beloved desserts, bringing an air of elegance and richness that is hard to resist.
Ingredients
Instructions
Step 1: Infusing the Milk
-
In a medium saucepan, pour the whole milk and toss in the split vanilla bean pod along with the scraped seeds. Place the saucepan over medium heat and let it simmer, which should take around 8 minutes.
-
This process allows the vanilla essence to fully infuse into the milk, creating that delightful base flavor. After simmering, remove from heat and let it sit for about 15 minutes, letting the flavors deepen. Finally, take out the vanilla bean pod and discard it; it has done its job!
Step 2: Whisking Egg Yolks and Sugar
-
Grab a heat-proof mixing bowl and add the egg yolks and granulated sugar. You want to whisk vigorously until the mixture turns smooth and a lighter color. This aeration will help create a fluffy texture in your final cream. Next, sift the cornstarch into the mixture, making sure you whisk again to eliminate any lumps.
Step 3: Combining Milk and Egg Mixture
-
While continuing to whisk your egg and sugar mixture, slowly pour in about half a cup of the hot milk. This step tempers the eggs, preventing them from scrambling. Once incorporated, gradually whisk in the remaining milk until all is combined. For a smooth texture, pour the mixture through a fine mesh strainer back into the saucepan.
Step 4: Cooking the Mixture
-
Now comes the fun part! Cook the combined mixture over medium heat while gently whisking continuously. You’ll notice it thickening and starting to bubble, usually within 5 to 8 minutes. Once it reaches that sweet spot (like a custard consistency), remove it from heat and immediately whisk in the cold butter until fully melted. This will add an extra layer of creaminess to your Pâtissière.
Step 5: Cooling the Cream
-
Transfer the luscious pastry cream to a bowl. Press a piece of plastic wrap directly onto the surface. This step is key to preventing a skin from forming on top. Allow the cream to chill in the refrigerator for at least 2 hours or until you’re ready to use it. You can prepare this up to 24 hours in advance; just whisk it again to bring back that smooth texture before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 63g21%
- Sugars 80g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose Quality Ingredients: Use high-quality vanilla for the best flavor. A real vanilla bean works wonders!
- Whisk Continuously: To prevent lumps from forming, whisk the mixture while it's cooking on the stove continuously.
- Avoid Overcooking: Keep an eye on your cream. Once it thickens and starts to bubble, remove it from heat to prevent it from becoming too dense.
- Strain Again: Don't skip the straining step! It guarantees a silky-smooth finish without any bits of cooked egg.
- Experiment with Flavors: Feel free to infuse other flavors in place of vanilla, such as citrus zest or espresso for an extra twist!
