Pastry Cream

Course Dessert

Total Time 30

Create an ice bath by placing ice and water into a large bowl with a slightly smaller bowl sitting on top of the ice. Place the ice bath aside while making the pastry cream.

Put the egg yolks and vanilla into the bowl of a stand mixer (or you can use a large bowl if using a hand mixer) and mix on medium-low speed for approximately 30 seconds. Reduce the speed to low and slowly sprinkle in the granulated sugar. Then, increase the speed to medium and beat for approximately 2½ minutes (or until the color changes to a pale yellow and the mixture has thickened). Scrape down the sides and bottom of the bowl with a spatula.
Reduce the speed to low and add the sifted flour. Mix for 30 seconds and then scrape down the bowl. Turn the mixer to low and slowly pour in the milk. Pouring slowly and keeping the speed low will keep the milk from splashing out of the bowl.

Pour the pastry cream through a fine mesh strainer and into a medium saucepan. This will catch any bits of unmixed pastry cream. Stir gently and constantly while cooking over medium heat. Make sure the whisk touches the sides, corners, and bottom of the pan while stirring to avoid scorching the pastry cream.
When it starts to boil, continue cooking (and stirring constantly) for 1.5-2 minutes. During this time, the pastry cream should thicken as the flour is cooking. This stage of cooking is very important for the correct consistency. If you don’t cook it for long enough, the flour will not thicken the pastry cream and it will be too thin. If you cook it for too long, the pastry cream can curdle and become unusable.
Remove the pan from the stove top and pour the pastry cream into the interior bowl of the ice bath. This will allow the pastry cream to stop cooking immediately. Whisk the pastry cream in the bowl for about 1 minute (or until you’re unable to see steam any longer) and then add one half of the butter. Stir until the butter is completely incorporated before adding the second half of butter. Stir to combine.

Pour the pastry cream into an airtight container, press a piece of plastic wrap against the top of the pastry cream (this will prevent a skin from forming), and then refrigerate for at least 1 hour to allow the pastry cream to set.
You can keep the cream in the fridge up to 4 days.
To use, remove the pastry cream from the fridge and stir until the texture is smooth. The pastry cream should be thick.
This recipe makes approximately 3 cups (680g) of pastry cream.