Here is a recipe for pastry cream, also known as “crème pâtissière,” which is a staple in many desserts like éclairs, tarts, and cakes:
Ingredients:
500 ml whole milk
1 vanilla bean (or 1 tsp vanilla extract)
6 egg yolks
100 g granulated sugar
50 g cornstarch
30 g unsalted butter
Instructions:
Heat the Milk: In a medium saucepan, heat the milk and the vanilla bean (split and seeds scraped) over medium heat until just boiling. Remove from heat and let it infuse for about 10 minutes. If using vanilla extract, add it after the milk is heated.
Mix the Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
Add Cornstarch: Whisk in the cornstarch until smooth…
Combine with Milk: Gradually pour the hot milk into the egg mixture, whisking constantly to avoid cooking the eggs.
Thicken the Mixture: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Let it boil for about 1-2 minutes while continuing to whisk.
Add Butter: Remove from heat and stir in the butter until fully melted and incorporated.
Cool the Cream: Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.
This pastry cream can be used in a variety of desserts. It is rich, creamy, and has a delicate vanilla flavor.