Pastry cream is an essential ingredient in baking, as it is ideal for filling cakes, pies, donuts, sweet bread, and more, as it is versatile and easy to prepare. According to experts, it is believed that pastry cream was created in France or Italy during the 17th century, so it is not surprising that it is used in such classic French desserts as éclairs and thousand-leaf cakes.

As you know, pastry cream has a thick consistency and is most commonly prepared with a vanilla flavor, but there are also chocolate-flavored versions or ones with a touch of nutmeg, orange, or lemon zest. Although it is easy to prepare, it is essential that you pay close attention throughout the process and follow the advice of the chef to the letter; you will not regret it!

How to make pastry cream step by step

If you want to prepare delicious cakes, pastries, and bread filled with rich pastry cream, then you have to follow these tips to the letter.

1. When making pastry cream, it is essential to consider that the ratio is always 500 ml of milk per 50 grams of cornstarch, four egg yolks, and 10 grams of sugar; these amounts will be the key to making the best pastry cream!

2. The chef also recommends flavoring the milk from the beginning, and she mentions that you can use a cinnamon stick, vanilla essence, or lemon or orange zest, as these ingredients will enhance the flavors. Also, to give the pastry cream a different taste, you can add walnut essence, pistachio essence, or even orange blossom if you want to fill a pan de Muerto.

3. It is necessary to temper them; you must add a little hot milk to the yolks and then beat vigorously to have a temperature similar to that of hot milk. Thus, the shock of temperature will not be so abrupt.

4. Once you add the yolks, add the corn starch previously dissolved in approximately 50 ml of water.

5. She Remember that it is important to constantly stir the pastry cream with a balloon whisk to prevent lumps from forming.

6. It is best to cook the pastry cream over medium heat because leaving it over high heat can quickly burn.

7. Once the cream begins to thicken, remove it from the heat, place it in a bowl, and cover it with plastic wrap, but she remembers that it should touch the pastry cream and thus prevent the cream from forming.

8. We recommend that you prepare the pastry cream one day before using it or keep it refrigerated for a minimum of 4 hours before using it.