Pastry cream, creme pattissier or creme pat. It's and essential item in the repertoire of all pastry chefs. Simple yet very technique driven, knowing how to make this will be a useful skill to own. I remember the first time I made it. I was just an 11 year old kid. My grandma Carmen used to make it with fresh roasted pumpkin puree. One of the recipes I am sharing in my sponge class. Here is the recipe and a short video of how to make this delicious staple.
600 g Whole Milk
130 g Granulated Sugar
130 g Egg Yolks
50 g Whole Milk
50 g Cornstarch
11 g Vanilla
100 g Butter
Mix first milk and sugar and bring to a boil (if using vanilla beans add at this time)
Dissolve cornstarch in second milk and mix with egg yolks, mix well
Temper egg mixture with almost boiling milk
Transfer mixture back into the pot passing through a fine strainer
Cook over high heat stirring vigorously with a whisk until it comes to a boil
Add vanilla and butter and transfer to plastic wrap lined sheet pans
Cover with plastic wrap to prevent a sting from forming and cool immediately
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