Imagine a velvety, luxurious cream so divine it can elevate any dessert from ordinary to extraordinary. This classic French Vanilla Bean Pastry Cream is the hidden gem of professional pastry chefs, a silky smooth delicacy that will make your taste buds dance with pure delight. Whether you're a baking enthusiast or a curious home cook, this recipe will unlock the secrets to creating a restaurant-quality pastry cream that will impress even the most discerning dessert lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 cups
Ingredients
- 2 cups whole milk
- 1 vanilla bean
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
Instructions
- Split the vanilla bean lengthwise using a sharp knife, and scrape out the seeds. Add both the seeds and the pod to the milk in a medium saucepan.
- Heat the milk with vanilla bean over medium heat until it just begins to simmer, stirring occasionally to prevent scorching. Remove from heat and let the vanilla infuse for 15 minutes.
- In a separate large bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and pale yellow, creating a thick, ribbon-like consistency.
- Remove the vanilla bean pod from the warm milk. Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously over medium heat.
- Cook the mixture, stirring constantly, until it thickens and begins to bubble, approximately 3-4 minutes. The cream should be smooth and coat the back of a spoon.
- Remove from heat and immediately stir in the unsalted butter until completely incorporated, creating a rich and glossy pastry cream.
- Strain the pastry cream through a fine-mesh sieve to ensure a silky smooth texture, removing any potential lumps.
- Cover the pastry cream directly with plastic wrap, pressing it onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- Before serving or using, whisk the chilled pastry cream to restore its smooth consistency. Use within 3-4 days when stored in an airtight container in the refrigerator.
Tips
- Always use fresh, high-quality vanilla beans for the most intense flavor. Look for plump, moist beans with a rich, dark color.
- Tempering is crucial - add hot milk to egg yolks slowly and whisk constantly to prevent scrambling the eggs.
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching.
- Invest in a fine-mesh strainer to guarantee a silky-smooth texture without any lumps.
- When storing, press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- For maximum flavor, let the vanilla bean infuse in the milk for the full 15 minutes.
- Don't rush the cooling process - chilling thoroughly helps the cream set and develop its rich texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 160mg
