Making Stable Pastry Cream
Pastry cream is the backbone of éclairs, fruit tarts, and cream cakes. If it doesn't hold up when piped, the dessert loses its structure. The secret is in the timing and the temperature.
Don't rush the boil.
Have a chilled bowl ready before you start to stop the cooking process quickly once the cream is done.
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- Plastic wrap
What goes in.
- 500 mlwhole milk
- 100 ggranulated sugar
- 40 gcornstarch
- 4large egg yolks
- 30 gunsalted butter, room temperature
- 1 tspvanilla bean paste
Cooking the starch
Once the cream thickens and starts bubbling, whisk constantly over medium heat for 60 seconds. This is the only way to ensure the starch holds the liquid structure permanently.
The method.
Temper the yolks
Whisk the sugar and cornstarch into the yolks until pale. Slowly stream in half of the hot milk, whisking constantly to prevent the eggs from scrambling.
Return to heat
Pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking non-stop.
Boil
Watch for the first bubbles. Once it thickens, keep it moving for one full minute to cook out the starch taste and secure the bond.
Finish and chill
Remove from heat, stir in the butter and vanilla. Pass through a sieve to catch any lumps, then press plastic wrap directly onto the surface to prevent a skin.
Other turns to take.
Diplomat Cream
Fold in whipped heavy cream to the cooled pastry cream for a lighter, mousse-like texture.
Chocolate
Stir 100g of chopped dark chocolate into the cream while it is still hot from the stove.
When it doesn't go to plan.
Use a heavy-bottomed pan to prevent the bottom from scorching during the whisking process.
If you see small lumps, push the cream through a fine-mesh sieve immediately before chilling.
Always press the plastic wrap against the custard surface to prevent a leathery skin from forming.
The ones that keep coming up.
Why did my cream turn watery in the fridge?
You didn't boil it long enough. The enzyme in the yolks broke down the starch structure. Ensure a rolling bubble for one minute next time.
Can I use flour instead of cornstarch?
You can, but it will yield a thicker, more opaque cream with a slightly different mouthfeel; cornstarch provides a cleaner, glossy finish.
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