Go Back
Print Recipe

Pastry Cream or Crème Pâtissière

Servings: 2 cups
Author: Shawn

Ingredients

  • 1 cup milk
  • 2 large egg yolks
  • 3 Tbs sugar
  • 1 1/2 Tbs cornstarch
  • Pinch kosher salt
  • Flavoring see below
  • 1 Tbs unsalted butter room temperature, cut into pieces

Flavorings

    For chocolate

    • 3 1/2 ounces melted dark chocolate

    For vanilla

    • 1/2 tsp vanilla extract
    • scrapings from 1/2 vanilla bean

    For coffee

    • 2 tsp instant coffee powder

    For mocha

    • 2 tsp instant coffee
    • 1 1/2 ounces melted dark chocolate

    Instructions

    • Bring the milk to a boil in a small saucepan.
    • In another saucepan, whisk together egg yolks, sugar, corn starch, and salt, until thick and blended.
    • Still whisking, slowly add 2 tablespoons of hot milk to temper the egg yolks. Once whisked in, while whisking rapidly, slowly drizzle in the remaining hot milk.
    • Place custard mixture over medium heat, and, whisking continuously, bring to a low boil. Boil for one minute. Remove from heat.
    • Whisk in flavoring of your choice. Let stand 5 minutes, then whisk in butter pieces until incorporated and pastry cream is smooth.
    • Transfer to a bowl, press plastic wrap on the surface of the pastry cream, and cool in the refrigerator.