Full proof pastry cream (creme Patissiere)
Look no more, here you have the full proof way to make the perfect pastry cream every time.
I just love, love, love pastry cream. I can just eat it with a spoon. Pastry cream is a great filling for cakes, fruit tarts, napoleon cake, and even pastries, since it will hold its taste and texture when baked.
The classic pastry cream is vanilla flavored, but you can add coffee or flavored tea bags while cooking it, to give it other flavors, or you can fold in lemon/orange zest, when it's done (after you strain it). After cooking we strain the cream to get rid of any lumps, and immediately cover it in plastic wrap, touching the surface of the cream, to prevent it from forming a "skin". When refrigerated the cream tend to solidify and extract some fluids, simply whisk it before use, to bring it back to life. Can be stored for up to 3 days in the refrigerator.
2 ¼ cups milk
¼ cup cornstarch (4 tablespoons/ 40 gr)
¼ cup sugar
4 egg yolks
½ vanilla bean/ 1 teaspoon vanilla paste
Pinch of salt
2 tablespoons at room temperature
In a saucepan place all the ingredients but the butter
Cook over medium heat, constantly stirring, until it come to a boil.
Keep cooking for few more minutes and strain.
Fold in the butter (and any flavoring if desired)until melted and cover with plastic wrap against the surface of the cream.
Refrigerate until cold, and use for any purpose.
Whisk the cream manually or on low speed in the mixer before using it, to fluff it a little.