pastry cream secret recipe

Here’s a secret to making a velvety and flavorful pastry cream (crème pâtissière) with a twist for extra depth of flavor.

2 cups (500ml) whole milk
1/2 cup (100g) granulated sugar (divided)
5 large egg yolks
1/4 cup (30g) cornstarch
1 tsp vanilla bean paste (or vanilla extract)
1 tbsp unsalted butter (cold)
1 pinch of salt
1/4 cup (60ml) heavy cream (optional for added richness)
1 tsp rum, almond extract, or orange blossom water (optional for a unique flavor)

Heat the Milk:
- In a medium saucepan, heat the milk with half the sugar and a pinch of salt over medium heat. Stir until the sugar dissolves. Heat until small bubbles form around the edges (do not boil).
Whisk the Yolks:
- In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale.
Temper the Yolks:
- Slowly pour a small amount of the hot milk into the egg yolk mixture while whisking continuously. Gradually add more to warm the yolks without cooking them.
Cook the Cream:
- Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens (around 2-3 minutes). Make sure it boils briefly to activate the cornstarch.
Flavor and Finish:
- Remove from heat and stir in the butter, vanilla paste, and optional flavorings like rum or orange blossom water for a unique twist.
- For an extra silky texture, whisk in heavy cream once slightly cooled.
Chill:
- Transfer the cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours.

Cornstarch + Yolks Combo: Cornstarch prevents curdling while yolks ensure richness.
Infuse the Milk: For depth, steep ingredients like citrus zest, coffee, or herbs (e.g., lavender) in the milk before using it.
Butter Adds Shine: Stirring cold butter into the cream at the end gives it a glossy finish.

Use this pastry cream to fill éclairs, tarts, cakes, or even layer in trifles for a show-stopping dessert!