Rich Crème Pâtissière– Perfect for cake filling!
Crème pâtissière, renowned for its smooth texture and exquisite flavor, is a cornerstone of French pastry artistry. This luxurious custard-like cream not only enhances the taste of desserts but also adds a touch of elegance to every creation. Let’s delve into the versatility of crème pâtissière and why it’s cherished in both classic and modern culinary traditions.
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What is Crème Pâtissière?
Crème pâtissière, also known as pastry cream, is a velvety custard made from milk, egg yolks, sugar, and a thickening agent like cornstarch. Its essence lies in the delicate balance of these ingredients, creating a creamy base with a hint of vanilla that’s perfect for enhancing desserts.
Versatility in Desserts
The beauty of crème pâtissière lies in its versatility. Here are a few ways this delightful cream can be used:
- Filling for Pastries: Use crème pâtissière to fill éclairs, cream puffs (profiteroles), or turnovers. Its smooth consistency and rich flavor elevate these pastries to a new level of indulgence.
- Layering in Cakes: Spread crème pâtissière between layers of sponge cake or genoise to create a luscious filling. Pair it with fresh fruits like strawberries or peaches for a delightful twist.
- Tart and Pie Filling: Spread crème pâtissière over a pre-baked tart shell and top with fresh berries or poached fruits. It adds a creamy richness that complements the tartness of the fruits perfectly.
To make crème pâtissière, you’ll need
Ingredients you’ll need
- Whole milk
- Eggs
- Sugar
- Cornstarch
- Vanilla bean
- Butter
Equipment you’ll need
- Saucepan
- Whisk
- Kitchen Scale
- Mixing Bowl
- Spatula
Tip: Save the vanilla bean pod to make your own vanilla sugar.
1. Whisk Together Ingredients: In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
2.Prepare the Vanilla Milk: Split the vanilla bean and scrape out the seeds. Add both the seeds and the pod to the milk and heat until just below boiling.
3.Combine and Heat: Pour the vanilla-infused milk over the egg mixture, whisking continuously. Then, pour the mixture back into the saucepan.
4.Cook to Desired Consistency: Bring to a boil over medium heat, whisking constantly to prevent burning, until the mixture thickens to the desired consistency. This usually happens just as it starts to bubble slightly.
5.Add Butter: Pour the mixture into a clean bowl and add the butter.
6.Incorporate Butter: Gently whisk until the butter is fully incorporated. Cover the surface with plastic wrap to prevent a skin from forming.
Consistency
The cream’s delightfully thick consistency makes it perfect for filling cakes and other pastries. If you prefer a slightly thinner cream to serve with fruit and berries, you can reduce the amount of cornstarch slightly, ensuring it remains creamy—this is a matter of personal taste! Be aware that whisking the cream will also make it looser.
Tips for Success
- Chilling: Cover the surface of the crème pâtissière with plastic wrap directly to prevent a skin from forming as it cools.
- Flavor Enhancements: Experiment with different flavorings such as citrus zest, almond extract, or even a hint of liqueur to customize the taste to your liking.
Storing the Cream
Once the crème pâtissière has cooled, store it in the refrigerator. Ensure it is covered with plastic wrap directly on the surface to prevent a skin from forming. The cream will keep for up to three days.
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Crème Pâtissière
Ingredients
- 1000 g Milk
- 1 Vanilla bean
- 240 g Sugar
- 240 g Egg yolks
- 100 g Cornstarch
- 50 g Butter
Instructions
- Split the vanilla bean lengthwise and scrape out the seeds. Place both the bean and seeds in a saucepan along with the milk.
- Heat the milk with the vanilla bean and seeds if using over medium heat in a saucepan. Stir occasionally to prevent the milk from scorching.
- While the milk is heating, whisk together the egg yolks, sugar and cornstarch in a separate bowl until pale and fluffy.
- When the milk is nearly boiling, remove it from the heat and remove the vanilla bean. Pour over the egg yolk, sugar and cornstarch mixture, and mix well.
- Pour the mixture back into the saucepan with the warm milk. Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens. It's important to keep stirring to prevent lumps and ensure the cream doesn't scorch at the bottom of the pan.
- Once thickened, pour the pastry cream into a bowl, add the butter, whip till it has melted, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Allow to cool in the refrigerator for at least 2 hours before using.
