Imagine a creamy, luxurious dessert that transports you straight to the heart of Russia with just one spoonful. The Russian Napoleon Pastry Cream is not just a recipe; it's a culinary masterpiece that promises to elevate your dessert game from ordinary to extraordinary. With its silky smooth texture and rich, vanilla-infused flavor, this pastry cream is the secret weapon that transforms simple desserts into show-stopping delicacies that will have your guests begging for more.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Russian
Serves: 2 cups
Ingredients
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, pour 2 cups of milk and add 1/2 cup of sugar. Stir the mixture gently to combine the sugar with the milk.
- Place the saucepan over medium heat and heat the milk mixture until it is hot but not boiling, stirring occasionally to prevent scorching.
- While the milk is heating, in a separate bowl, whisk together 4 large egg yolks and 1/4 cup of cornstarch until smooth and well combined.
- Once the milk mixture is hot, gradually pour about 1 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
- After incorporating the hot milk into the yolks, pour the mixture back into the saucepan with the remaining milk and return it to the heat.
- Continue to cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil. This should take about 3-5 minutes.
- Once the mixture has thickened, remove the saucepan from the heat. Stir in 2 teaspoons of vanilla extract and 2 tablespoons of unsalted butter until fully melted and combined.
- Transfer the pastry cream to a clean bowl and cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming.
- Allow the pastry cream to cool to room temperature, then refrigerate it for at least 1 hour before using. This will help it to set properly and develop its flavors.
Tips
- Temperature is Key: When tempering egg yolks, ensure you add hot milk slowly and whisk continuously to prevent scrambling.
- Constant Whisking: During the cooking process, never stop whisking to achieve a smooth, lump-free pastry cream.
- Skin Prevention: Always cover the surface of the cream with plastic wrap directly touching it to prevent a skin from forming.
- Cooling Matters: Allow the cream to cool completely before refrigerating to enhance its flavor and texture.
- Storage Tip: This pastry cream can be stored in the refrigerator for up to 3-4 days, making it perfect for advance preparation.
- Versatility: Use this cream as a filling for cakes, pastries, or enjoy it on its own for a decadent treat.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 135mg
