Pastry Cream

When I decided to start a youtube channel, I tried to think of a way to make my baking tutorial approachable and fun. I wanted to show everyone how easy things are with the right ingredients and methods. So, I enlisted my boyfriend - a total baking beginner. He is not a cook…he can just about make pasta…so if he can do it, you can too!

Pastry cream is one of the very first things I learned to make in College. We had to make it over and over until we could do it blindfolded. And it’s still one of my favourite things. With the vanilla flecks and silky texture, I could eat a whole bowl!

The first video we made is actually a two-part. In the second video, I have my boyfriend make up some choux pastry for cream puffs and eclairs. Again, kind of intimidating for some, but he managed without a hitch!

Pastry Cream recipe:

490g milk
8 yolks 
60g flour
60g sugar
60g butter
1/2t vanilla paste or 1 pod (you can use extract if you can’t find the paste or pods)\

Method

  1. Warm the milk with the vanilla to a very low simmer. It should not boil.
  2. Whisk together flour, sugar, and egg yolks to a smooth paste.
  3. Very carefully add a small amount of hot milk to your sugar paste, whisking constantly - don’t let the hot milk stand over the paste or the eggs will cook. 
  4. Gradually add more and more of the milk, whisking constantly until about half of the milk is incorporated and the egg mixture is hot. 
  5. Add the now hot egg mixture into the pot with the hot milk, keep whisking!
  6. Take the pot back to the heat and cook over a low heat, whisking constantly. Don’t let the mixture sit or it will cook from underneath and you’ll get a lumpy, eggy mess. (If you prefer, you can use a double-boiler* to help control the heat)
  7. You’ll see the mixture start to thicken, keep whisking to ensure a smooth cream. 
  8. When the pastry cream has thickened to a custard-like texture, remove from heat and whisk in the butter. 
  9. Run through a strainer to catch any little lumps, using a spatula to get everything out of the pot/bowl.
  10. Place cling film directly on top of pastry cream, covering the whole surface to avoid forming a skin.
  11. Allow to cool slightly at room temperature before putting in the fridge.
  12. You’re done! 

Hope you guys try at home! Subscribe for more!

*Double-boiler - place a pot with about 2 inches water on the heat to a simmer, not boil. Using a metal bowl that is larger than the pot opening, add the ingredients you want to the bowl and place over the heat on the top of the simmering pot - the bottom of the bowl should not touch the water, just let the steam from the low simmer gently heat the bowl and the ingredients

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