How to: Silky Crème Pâtissière in One Pot

Create a beautifully smooth pastry cream that pairs well with a variety of desserts. My recipe is enhanced with flavor because I added a little milk powder. This gives my creme pâtissière an ice cream-like taste.

The whole milk powder is optional because the flavors are endless. The cream is versatile enough to add other flavors, like: banana, coffee, chocolate, and fruits.

In this version, we are making a vanilla/milk flavored pastry cream. I use this in my eclairs and cream puffs. Once the eclairs/puffs are filled, I put them into the freezer. When they are frozen it truly is like eating an ice cream!

I also used white and brown sugar, to give more depth of flavor. Yet it is traditionally only white sugar. I wanted something that would be suitable for the colder months and pairs with Fall flavors. This would go great with an espresso-glazed eclair or an apple-cinnamon donut.

Ingredients

• 4 Egg yolk
• 1/4 cup Brown Sugar
• 1/4 cup White sugar
• 1/4 Corn Starch
• 2 tsp Vanilla Extract
• 2 cups Milk
• 1/2 tsp Whole Milk Powder (optional, for a more milk-forward flavor. You can use other flavors in its place).

1. Combine Dry Ingredients

In your medium sauce pot, whisk together:

• ¼ cup brown sugar
• ¼ cup white sugar
• ¼ cup cornstarch
• (Optional) ½ tsp evaporated milk powder for flavor

2. Add Wet Ingredients

• Add the 4 egg yolks directly into the pot.
• Whisk until the mixture forms a smooth paste.
• Slowly pour in the 2 cups of milk while whisking to keep the mixture lump-free.

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3. Cook the Mixture

1. Place the pot over medium heat.
2. Whisk constantly—this is important since the eggs are in the pot from the start.
   • **If you are worried about scraping the bottom of your pot with a whisk: use a rubber whisk!
3. After a few minutes, the mixture will start to thicken. Be sure the scrap the sides to avoid burning.
4. Once it reaches a pudding-like consistency and large bubbles start to pop, cook for 1 additional minute to fully activate the cornstarch.

4. Add Vanilla & Strain

1. Remove the pot from heat.
2. Whisk in the 2 tsp vanilla extract.
3. Immediately pour the hot pastry cream through a strainer over a mixing bowl to remove any lumps. Use your whisk to push it through the strainer. This removes any lumps and makes the texture silky smooth. You can optionally strain it twice to make it even more heavenly.

5. Cool Down

1. Press plastic-wrap directly onto the surface of the cream to prevent skin formation, I like this part because the cream is soft when patted with the plastic-wrap.
   • ** Use a shallow, long casserole dish to chill the pastry cream in, as it will cool much faster. Optionally, you can chill the cream in a piping bag overnight by tying the opening with a rubber band.
2. Chill in the refrigerator for at least 1-3 hours, or until completely cool.

6. Optional: Add Whipped Cream For Lighter Texture

• Mix on medium-high speed 1/2 cup of heavy whipping cream until stiff peaks form. Add in the whipped cream to pastry cream a spoon full at a time. Taste after each addition.
• Once chilled, stir to smooth it out, then transfer to piping bags if you plan to fill pastries. I use a long, narrow piping tip to fill my cream puffs and eclairs.