June 21, 2018
Every cook should have a good recipe for pastry cream in their repertoire. Rich vanilla pastry cream is the classic filling for cream puffs. Perfect served simply over fresh berries, in fruit tartlets or in a Boston cream pie.
COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent "skin" from forming.
Pastry cream (crème pâtissière in French) is basically a stirred egg custard (Vanilla Custard Sauce) with cornstarch, flour or a combination of the two added for thickening. It can be used as is or lightened with whipped cream as a filling for Cream Puffs and Éclairs. Other familiar desserts made with pastry cream include luscious fresh fruit tarts and Boston cream pie.
Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making pastry cream. It takes at least 20 to 25 minutes for the pastry cream to thicken. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
Check for bubbles: It's hard to see the first signs of boiling when stirring constantly. When you begin to feel a heavier drag on the spoon, start lifting the spoon up occasionally to check if any large bubbles are bursting at the top of the mixture. Keep cooking and stirring until large bubbles appear. Then boil and stir for 1 minute.
Cool quickly: The ice water bath is another aid to prevent curdling. It cools the pastry cream and stops the cooking quickly. Have it ready in advance. At this point it is important to stir only occasionally, not constantly. Too much stirring will break down the structure of the thickened pastry cream and result in a thin consistency.
This recipe is a good source of Vitamin D.