Pastry cream has a rich and fascinating history. It was in the 18th century that it established itself as a pillar of French pastry. At this time, artisan pastry chefs began to integrate it into iconic desserts such as éclairs, cream puffs and millefeuilles. Thanks to its creamy texture, pastry cream also becomes a popular ingredient to enrich the flavor and consistency of many cakes and desserts, bringing a touch of refinement.

Over time, the evolution of techniques and the use of better quality ingredients have made it possible to create lighter and even creamier pastry creams, attracting an ever-widening audience. Today, this essential element of French pastry is popular all over the world. It is found in a multitude of desserts, where it plays a role in enhancing taste and texture. You can even pair it with biscuits for a simple yet delicious taste experience.

The pastry cream recipe remains relatively constant, although some variations exist. For example, you can use flour or cornstarch to obtain a lighter texture. Likewise, the choice between whole eggs or egg yolks influences the result. Personally, I prefer to use whole eggs for their simplicity, economy and the flexibility they give to the cream. Egg yolks, although richer, give a denser texture and intense yellow color, but often require doubling the amount of eggs.

As for the sugar, I initially tested a version with 40g, but the tasters considered it too sweet. By reducing the amount to 35g, I achieved a perfect balance, although this depends on personal preference. You can also personalize your cream by varying the type of milk or adding flavors like vanilla, lemon or even cocoa to diversify the flavors and surprise your guests.

Pastry cream ingredients

• 250 ml of whole milk (or semi-skimmed for a lighter version)
• 1 medium egg (about 45-50 g without shell)
• 25 g of wheat flour or cornstarch (cornstarch, for a silkier texture)
• 35 g of sugar (adjustable to 40-50 g depending on preferences)
• 1 teaspoon vanilla extract or 1 split vanilla pod (optional, depending on taste)

Preparation of the pastry cream

• I pour my egg and the sugar into the « goosebumps ».
• Mix the egg and sugar using a whisk. Whisk vigorously until you obtain a clear, foamy and slightly blanched mixture, which indicates that the sugar is well incorporated.

• Once blanched, add the flour (or cornstarch) and mix carefully with a whisk to obtain a homogeneous preparation, without lumps. This step is crucial to ensure a smooth texture to the cream.
• In a saucepan, pour the milk and add the vanilla extract (or the seeds of a split pod, with the pod to infuse). Bring to a boil over medium heat, stirring occasionally to prevent milk from sticking to the bottom.
• As soon as the milk begins to boil, remove the vanilla pod (if used) and gradually pour it into the mixing bowl, whisking quickly to prevent the egg from cooking. This mixture should remain smooth.
• Pour the mixture back into the saucepan and cook over medium heat for about 3 minutes, stirring constantly with a whisk. The cream will thicken and form small broths. Once boiling, continue cooking for an additional 30 seconds to remove any floury taste, then remove from heat.

• Once cooking is complete, pour the cream into a clean, cold dish, then whisk it gently to cool it quickly and prevent a film from forming on the surface. You can use a robot with a whisk at low speed for this step (about 5 minutes).
• Once the cream is warm or cold, cover it with cling film on contact to prevent a film from forming. Reserve in the refrigerator for at least 1 hour before use. The cream will keep for 2 to 3 days in a cool place.

Tips

• Chocolate or praline flavoring: For a chocolate or praline cream, replace the vanilla flavoring with 25 g of chocolate (black, milk or white, depending on your preference) or praline paste, to incorporate into the milk while it heats for even melting. This represents approximately 10% of the quantity of milk (250 g). For a lighter version, use 12.5 g of unsweetened cocoa powder (5% of the weight of the milk).
  • Or 10% real chocolate or praline compared to the quantity of milk.
  • Or 5% cocoa powder compared to the quantity of milk.
• Avoid freezing: Pastry cream cannot be frozen because the starch (flour or starch) deconstructs when thawed, making the texture grainy or liquid. Prefer to store it in the refrigerator (2 to 3 days maximum) or use it immediately in your desserts.
• Optimal storage: Place cling film in contact with the still warm cream to avoid the formation of a film on the surface. Once cooled, store it in an airtight container in a cool place.
• Customization of flavors: Experiment with other aromas, such as lemon zest, orange blossom water (1 teaspoon) or a touch of soluble coffee (5 g) added to hot milk to vary the pleasures.

Original ideas (Anthony’s corner)

1. Transform your surplus into a pastry flan: If you have any pastry cream left, don’t throw it away! Pour it into a mold lined with shortcrust or puff pastry, then bake at 180°C for 30 to 40 minutes, until the top is golden brown. Leave to cool to obtain a homemade pastry flan, perfect for a gourmet dessert.
2. Express dessert cream: Dilute your pastry cream with a little milk or liquid cream, heat lightly and serve in glasses with fresh fruit or granola for a quick and tasty dessert cream.
3. Topping for pancakes or waffles: Spread a thin layer of custard over hot pancakes or waffles, add banana slices or strawberries, and fold for an original dessert or snack.
4. Express mini tartlets: Use pre-cooked tartlet bases (or even biscuits) and garnish them with pastry cream. Add a raspberry or piece of chocolate for an elegant touch in the blink of an eye.