Discovering cake’s ingredients: Crème Pâtissière.
Hello, pastry enthusiasts! Today, let’s dive into the rich history and preparation of one of the most versatile and beloved components in the world of baking: crème pâtissière, or pastry cream. This luscious, velvety custard is a staple in many classic desserts, from éclairs to fruit tarts.
A Brief History
Crème pâtissière has its roots in French cuisine, where it has been a cornerstone of pastry making for centuries. The term “pâtissière” itself is derived from the French word “pâtisserie,” meaning pastry shop. This cream was traditionally used by French pastry chefs to fill and decorate a variety of pastries, adding a creamy, rich texture that perfectly complements the crispness of baked goods.
The Classic Preparation
Making crème pâtissière is a delightful process that requires a few simple ingredients: milk, sugar, egg yolks, cornstarch (or flour), and vanilla. Here’s a step-by-step guide to creating this delicious cream:
Heat the Milk: Begin by heating 500ml of milk in a saucepan. Add a vanilla bean (split and scraped) or a teaspoon of vanilla extract for that classic flavor.
Mix the Yolks and Sugar: In a separate bowl, whisk together 4 egg yolks and 100g of sugar until the mixture becomes pale and slightly thickened.
Add the Starch: Gradually whisk in 50g of cornstarch (or flour) to the egg mixture until smooth.
Combine and Cook: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
Cool Down: Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely before using.
Personal Tips for Perfect Crème Pâtissière
Infuse Flavors: While vanilla is classic, don’t be afraid to experiment with other flavors. Try infusing the milk with coffee, citrus zest, or even a splash of liqueur for a unique twist.
Smooth Texture: For an extra smooth texture, strain the pastry cream through a fine-mesh sieve before cooling.
Stabilize with Butter: Adding a couple of tablespoons of butter at the end of cooking can give the cream a richer taste and smoother finish.
Fun Fact
Did you know that crème pâtissière is often used as a base for other creams? By folding in whipped cream, you get Crème Diplomat, and by adding Italian meringue, you create Crème Chiboust. These variations open up a whole new world of pastry possibilities!
I hope you enjoyed this deep dive into the world of crème pâtissière. Happy baking, and may your pastries always be filled with creamy perfection!
Bon appétit, Tanya Novak , Pastry Chef