Are you looking for a delicious vanilla pastry cream recipe that will elevate your desserts to new heights? Look no further! In this article, we will provide you with a step-by-step guide to making the perfect vanilla pastry cream, which is a versatile and essential ingredient in many recipes, from classic tarts to luxurious mousses. Whether you’re a beginner baker or a seasoned pro, this recipe is sure to impress your family and friends with its rich, creamy texture and delightful vanilla flavor.
Vanilla pastry cream, also known as crème pâtissière, is a staple in French pastry. It’s a smooth, velvety custard that can be used as a filling for cakes, tarts, éclairs, and much more. The key to achieving the perfect texture is to use the right ingredients and follow the recipe meticulously. Let’s dive into the details of this delightful vanilla pastry cream recipe.
Ingredients:
– 1 cup (240 ml) whole milk
– 1/2 cup (100 g) granulated sugar
– 1/4 cup (50 g) all-purpose flour
– 1/4 teaspoon salt
– 2 large eggs
– 2 large egg yolks
– 1/2 teaspoon pure vanilla extract
– 2 tablespoons (30 g) unsalted butter, softened
Instructions:
1.
Start by heating the milk, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt are dissolved.
2.
In a separate bowl, whisk together the eggs and egg yolks until well combined.
3.
When the milk mixture is warm but not boiling, gradually whisk in the flour until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 2-3 minutes.
4.
Remove the saucepan from the heat and continue to stir for another 1-2 minutes to release any more starch from the flour. Be careful not to let the mixture boil, as it can become lumpy.
5.
Pour the hot milk mixture into the eggs and yolks, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon again. This should take about 1-2 minutes.
6.
Remove the saucepan from the heat and stir in the vanilla extract and softened butter until well combined. If the mixture is too thick, you can thin it out with a little milk or cream.
7.
Pass the vanilla pastry cream through a fine-mesh sieve to remove any lumps and ensure a smooth texture. Allow it to cool slightly before using it in your favorite recipes.
By following this vanilla pastry cream recipe, you’ll be able to create a luxurious, creamy filling that will take your desserts to the next level. Whether you’re making a classic French tart or a decadent éclair, this recipe is a must-have in your baking arsenal. Happy baking!
