Classic Pastry Cream Recipe – Régal

Ingredients:

• 2 cups whole milk
• 1/2 cup sugar
• 1/4 tsp salt
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a medium-sized saucepan, combine the milk, 1/4 cup sugar, and salt. Heat the mixture over medium heat until it comes to a boil.
2. In a separate bowl, whisk together the egg yolks, cornstarch, and the remaining 1/4 cup of sugar until the mixture becomes pale and thick.
3. Slowly add one-third of the hot milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the egg mixture back into the saucepan with the remaining hot milk mixture and whisk to combine.
5. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Once it boils, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
6. Remove the saucepan from heat and immediately whisk in the butter and vanilla extract until the butter is fully melted and the mixture is smooth.
7. Transfer the pastry cream to a bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface of the pastry cream to prevent a skin from forming.
8. Chill the pastry cream in the refrigerator for at least 2 hours before using it in various desserts.

Verdict

This classic pastry cream is deliciously rich and creamy, perfect for filling eclairs, cream puffs, and other desserts.

Serving Suggestions:

• Fill cream puffs with pastry cream and dust with powdered sugar for a simple and elegant dessert.
• Use pastry cream as a filling for fruit tarts, topped with fresh seasonal berries and a drizzle of honey.
• Spread pastry cream on a layer cake or beignets for a decadent treat.