Rose's Baking Basics

Pastry Cream

Makes 334 grams/1⅓ cups

Baking Equipment: One small piano wire whisk, preferably with 10 loops

Pastry cream is the classic filling for cream puffs and éclairs. I also give a variation with whipped cream folded in, called Chiboust cream, which is richer and lighter in texture. This recipe will enable you to make either version, which can be flavored with chocolate, coffee, or your favorite liqueur.

sugar	50 grams	¼ cup
vanilla bean, split lengthwise	.	1 inch piece
OR		OR
vanilla bean paste or pure vanilla extract		½ teaspoon (2.5 ml)
1 large egg	50 grams	3 tablespoons plus ½ teaspoon (47.5 ml)
cornstarch	14 grams	1½ tablespoons
half-and-half or milk	242 grams	1 cup (237 ml), divided
fine sea salt	.	a pinch
unsalted butter	10 grams	2 teaspoons

Mise en Place

▪ Have ready a medium-mesh strainer suspended over a 1 cup glass measure with a spout or a small bowl.

▪ In a small saucepan, preferably nonstick, place the sugar and vanilla bean, if using. Use your fingers to rub the seeds into the sugar.

▪ Into a small bowl, weigh or measure the egg.

Make the Pastry Cream

1. Whisk the cornstarch into the egg. Gradually add 60 grams/¼ cup/59 ml of the half-and-half, whisking until the mixture is smooth and the cornstarch is dissolved.

2. Into the sugar mixture in the saucepan, stir in the remaining half-and-half and the salt. Over medium heat, bring the mixture to a full boil, stirring constantly.

3. Whisk 2 tablespoons of the hot half-and-half mixture into the egg mixture. Pass the egg mixture through the strainer into the 1 cup glass measure.

4. Remove the vanilla bean from the half-and-half mixture and bring the mixture back to a boil over medium heat.

5. Quickly add all of the egg mixture, whisking rapidly. Continue whisking rapidly for 20 to 30 seconds, being sure to go into the bottom edge of the pan. The pastry cream will start to bubble and become very thick.

6. Remove the pan from the heat and gently whisk in the butter. If using, whisk in the vanilla bean paste or extract.

7. Immediately pour the mixture into a bowl and place a piece of plastic wrap lightly coated with nonstick cooking spray directly on top of the cream to keep a skin from forming.

Cool the Pastry Cream

8. Let the pastry cream cool to room temperature, about 45 minutes, then refrigerate until cold.

Store Airtight: refrigerated, 3 days. Do not freeze, as the pastry cream will thin on thawing.

Baking Pearls

For a velvety smooth pastry cream, it is helpful to use a piano wire whisk.

Once thickened, do not whisk the pastry cream vigorously; otherwise the cornstarch can break down and the pastry cream thin.

The used vanilla bean pod can be rinsed and dried and added to the sugar bin or a bottle of vanilla extract.

Make This Recipe Your Own

You can make the following additions to the pastry cream:

Stir 42 grams/1.5 ounces grated dark chocolate, preferably 60% to 62% cacao, into the hot pastry cream until evenly incorporated.

In step 2, to the sugar mixture add 2 teaspoons instant espresso powder, such as Medaglio d’Oro, or powdered instant coffee. If desired, stir 1 tablespoon/15 ml Kahlúa into the hot pastry cream.

Gently whisk up to 1 tablespoon/15 ml liqueur into the hot or cooled pastry cream.

Variation

Chiboust Cream

Makes 450 grams/2⅓ cups

This cream was named for the pastry chef who created Le Gâteau St. Honoré, an elaborate confection of puff pastry, caramel-topped cream puffs, and Grand Marnier imbued Chiboust cream.

Up to 1 hour before filling the pastry, whip 116 grams/½ cup/118 ml heavy cream just until soft peaks form when the beater is raised. Use a whisk to fold it into the chilled pastry cream.

Making Pastry Cream