Pastry cream
Welcome to our pastry cream course, one of the most versatile bases in pastry! In this video, we will guide you step by step in making a smooth, velvety cream that’s perfect for any dessert. Ready to learn all the secrets to make it just right? Let’s get started!
Pastry cream is a fundamental pillar of pastry, used in a wide range of desserts, from tarts to cakes, from cream puffs to eclairs. Its thick and creamy consistency makes it perfect as a filling, but also as a base for creating other preparations like mousses or layered cakes. The secret to perfect pastry cream lies in the balance of ingredients and the cooking technique.
The classic pastry cream is made with a few ingredients: milk, sugar, eggs, flour (or cornstarch), and a vanilla bean. Vanilla, which can be replaced with other flavors like lemon or orange, is essential for enhancing the cream’s flavor and giving it that unmistakable aroma.
The preparation process begins by heating the milk, which should be brought almost to a boil. Meanwhile, in a separate bowl, mix the egg yolks with sugar and flour (or cornstarch) to form a smooth mixture. Once the milk is hot, it’s added slowly to the egg and sugar mixture to prevent lumps from forming. This mixture is then returned to the heat and cooked until it reaches the desired consistency: a thick cream that coats the spoon.
Once it’s ready, the cream should be cooled quickly to prevent a skin from forming on the surface. A trick to achieve a smooth surface without lumps is to cover the cream with plastic wrap directly on top. If you prefer a richer cream, you can add a bit of butter at the end of cooking to make it even smoother.
Pastry cream can be used in many sweet preparations: to fill cakes, tarts, cream puffs, mille-feuille, or as a topping for spoon desserts. Additionally, it can be flavored with various ingredients depending on the needs: cinnamon, cocoa, liqueurs like rum or marsala, or even fresh fruits like strawberries or raspberries for a fruity variation.
If you want a lighter pastry cream, there’s an egg-free version made with milk, sugar, and cornstarch. Even in this case, the preparation remains simple but just as delicious.
Pastry cream is one of the most rewarding preparations in the kitchen: its versatility and ability to adapt to numerous desserts make it one of the first bases to learn for anyone starting in pastry. With a few tips and some practice, you’ll be able to make the perfect cream every time!