pastry cream secret recipe

Pastry cream, also known as crème pâtissière, is a versatile and delicious filling used in many desserts such as éclairs, fruit tarts, and cream puffs. Here’s a simple yet delicious recipe for pastry cream:Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until well combined and slightly thickened.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
4. Once the milk and egg mixture are combined, pour the mixture back into the saucepan and return it to the stove over medium heat.
5. Cook the mixture, stirring constantly with a whisk or wooden spoon, until it thickens and comes to a gentle boil. This will take about 5-7 minutes.
6. Once the pastry cream has thickened, remove it from the heat and stir in the vanilla extract.
7. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a smooth texture.
8. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
9. Chill the pastry cream in the refrigerator for at least 2 hours, or until it is completely cold and set.
10. Once chilled, the pastry cream is ready to use as a filling for your favorite desserts. Enjoy!

This recipe yields a classic and delicious pastry cream that’s perfect for filling pastries, cakes, and more. Feel free to customize it by adding other flavorings such as citrus zest, chocolate, or coffee extract for variation.