Greggy's Crème Pâtissière | Pastry Cream
When it comes to the art of cooking and baking one is always trying to find the holy grail of basic recipes. I've tried countless versions in search of the perfect Pastry Cream. My main issue with most Creme Pâtissières' is that when it cools down, it gets so congealed and un-cream-like after it's stored. Also, I find that most pastry creams aren't decadent enough for my personal taste. When I have a cream filled pastry, like an Éclair, fruit tart or Napoleon, I want the pastry cream to be one of the highlighted components of any dessert. This recipe avoids the fuss of trying to reconstitute the pastry cream, once it's cooled. I've had some leftover Pastry Cream and needed some on the fly for other baking projects and it was totally spreadable, right from the fridge. It's also deliciously decadent enough to eat by itself with a spoon. This Creme Pâtissière also allows you to mix it with Chantilly Cream to make a Diplomat Cream (which is a fluffy mixture of Pastry Cream and Whipped Cream.) Even if it's decadent, it versatile enough to pair with other components in a dessert: like a pie crust, Chantilly Cream, (that has less or no sugar), which makes the perfectly balanced dessert! Give this recipe a try and you'll find yourself sneaking into the fridge, spreading it on some leftover pastry shells and having a lil' treat!
Ingredients:
9 yolks
1 can condensed milk
1 12 oz. can evaporated milk
2 tbsp. cornstarch
1 tbsp. pure vanilla bean extract (I like the kind with actual vanilla bean flecks in them) or you can use a vanilla bean pod.
pinch of pink Himalayan sea salt
1/2 stick butter (optional)
Directions:
1. In a bowl, mix together yolks and cornstarch.
2. In a saucepan, bring condensed milk and evaporated milk almost to a boil (scalding hot) and remove from heat.
3. Use about 1/4 of the hot milk mixture to temper the egg yolks in the bowl, by gradually adding it to the yolk mixture.
4. Pour the tempered mixture back into the saucepan, on low, constantly stirring until it thickens. When it reaches the boiling stage, and starts to make a "plop" sound, constantly mix for 1 full minute to cook the cornstarch. This part is optional, but to make it more rich, you can add 1/2 stick of chopped, cold butter the hot pastry cream at the end, using the residual heat to melt the butter. Most of the time, I actually don't add the butter, because the recipe is quite rich already. Let's face it, butter always makes everything better.
5. Place in a heat resistant plastic container and cover with plastic wrap, directly on the Creme Pâtissière to avoid a skin from forming. Another quick tip to cool it faster, spread it on a half sheet pan and cover with plastic wrap, directly on the Creme Pâtissière. Cool, refrigerate and then it's ready for use!
Let me know what you like to use Pastry Cream for! Happy Baking!
Muah x 1,000...
Greggy
Be sure to take pics if you make this recipe and tag me on social media!
