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My review
Vanilla Bean Pastry Cream
64k
Chef John
"The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes."
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Ingredients
2 h 30 m servings 120Original recipe yields 12 servings (3 cups)
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- US
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Directions
{{model.addEditText}} Print- Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
- Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
- Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
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Footnotes
- Chef's Notes:
- Tip:Â Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!
- To use this cream as Napoleon filling, here's Chef John's recipe for Mille Feuille, or Napoleon Pastry Sheets.
- To use it in cream puffs, you can lighten it by folding in whipped cream. Whip about 3/4 cup of heavy cream until medium peaks form. Fold it into cooled pastry cream. Get the recipe for Cream Puff "Crack Buns" (Choux au Craquelin).
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Read all reviews 2431 Ratings
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Most helpful positive review
7/29/2017
First time making pastry cream and it was delicious! I chose this recipe because the instructions were clearest and easiest to follow. If you don't have all the ingredients on hand, substituti...
Most helpful critical review
3/1/2017
I don't know what I did wrong. Are you sure the recipe needs one whole teaspoon of kosher salt? I followed the recipe EXACTLY with fresh ingredients and it seems too salty.
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7/29/2017
First time making pastry cream and it was delicious! I chose this recipe because the instructions were clearest and easiest to follow. If you don't have all the ingredients on hand, substituti...
3/1/2017
I don't know what I did wrong. Are you sure the recipe needs one whole teaspoon of kosher salt? I followed the recipe EXACTLY with fresh ingredients and it seems too salty.
4/30/2017
This recipe really is easier than others. To anyone who is not a big fan of stirring for what seems like an eternity over a hot stove, this recipe is for you. It comes together literally in just...
11/15/2018
IN REGARDS TO SALT AND BUTTER: This recipe uses *COARSE* salt and *UNSALTED* butter, meaning you should use 1/4 TSP REGULAR TABLE/FINE SALT if you don't have coarse salt and make sure to NOT use...
9/21/2018
Chef John is the best. Let's just get that right out of the way. But unfortunately 1 tsp kosher salt in this recipe completely destroys the pastry cream. 1/2 tsp at the very most, perhaps even l...
10/22/2018
Creamiest and richest tasting pastry cream I have ever tried so far. I didn't use regular sugar, instead I used coconut sugar and it gave almost like a carmel taste into the pastry cream. Also, ...
5/4/2018
I only did a pinch of salt BUT this turned out really well. I ended up whisking step 1 much longer than it states. It was easy enough to make too, just show no fear like Chef John says!
9/16/2017
I followed exactly but I, too, felt it's too salty. I will no doubt make it again but reduce the salt.