How to Make Perfect Pastry Cream | The Stay At Home Chef

How to Make Perfect Pastry Cream | The Stay At Home Chef


Today on The Stay At Home Chef I’m showing you how to make Homemade Pastry Cream Pastry cream is super delicious It’s the filling used for profiteroles or
eclairs or it can be used as the layer in the middle for Boston Cream Pie Cake It has a lot of uses More than just what I listed and it is super, super tasty and a lot easier to make than you might think Start by pouring 2 cups of whole milk into
a large saucepan along with 1/4 cup of sugar and get it heating over medium heat Give it an occasional stir with a whisk and you’ll want to increase the frequency
of your stirring as the mixture starts to heat up You want to bring this to a simmer Meanwhile in a small mixing bowl mix together two egg yolks with one whole egg 1/3 cup of sugar and 1/4 cup of cornstarch You want to whisk this really well so that
it’s all combined It should end up a nice creamy yellow color Then we’re going to take this back over to
the stove We’re going to take our hot simmering liquid and pour a little bit of it directly in with
our eggs while whipping them with our whisk Then put this back on the heat and pour this into the mixture You want to whisk this vigorously until the mixture thickens which will take
less than a minute Then turn off the heat and add in 2 tablespoons of butter and 1 teaspoon of vanilla extract And whisk that until the butter is melted And yes I totally did just pour that vanilla
right over my fingers And then you’ll transfer this all to a bowl Now your pastry cream is actually done and completely edible at this point it just needs to chill for a few hours However I have one little trick that I want
to share with you to prevent a film from forming on the top Take a piece of plastic wrap and gently press
it down onto the top directly on the pastry cream and then up the sides This will prevent a film from forming on the
top of the cream while it refrigerates. Place this into the fridge for at least 4
hours until it is completely cooled After 4 hours you can remove the plastic wrap and you have yourself pastry cream Use it to fill all of your favorite pastries like cannolis, profiteroles, eclairs, donuts You name it, it’s delicious and I wouldn’t even blame you if you just ate
it with a spoon! Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe, like, and follow and check out the rest of my videos where you can find hundreds of restaurant quality recipes you can easily
make at home. See you later!

Only registered users can comment.

  1. Love your videos. Just wanted to point out, though: one cannolo, multiple cannoli. Saying cannolis is like saying catses instead of cats.

  2. Hi!
    My name is Lee Eason
    And I enjoy watching you make recipes
    I made some of your recipes
    They are really good!!!
    Thanks for sharing recipes!!!!

  3. Of course the plastic prevents a film, being that when u lift the plastic, it takes off the top layer anyways! Lol
    Thank u for this, u made it seem very easy. I just had to add that first sentence πŸ˜‚

  4. What happens when you don’t put it in the fridge for 4 hours. What if I just did it for only 1 hour, would there be a change to the pastry cream?

  5. God bless YouTube instructors that put the recipes in the description rather than making you go to a stupid blog or website. Thank you for what you do. Great recipe.

  6. I loved this recipe . Your hands are so delicate and they look so soft, Can you show us how you take care of your hands? I know is not a food recipe but hands are the firsts that aged with all the cooking and cleaning.

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