How to make soft, lump-free pastry cream: quick and perfect recipe

The pastry cream is one of the most versatile ingredients and essential in baking. Its softness and sweetness make it the filling ideal for a wide variety of desserts, from cakeseven profiteroles and eclairs.

However, many times its preparation can raise doubts, especially when it comes to avoiding the dreaded lumps. Fortunately, There is a way to prepare this delicious cream easily, quickly and without complications.obtaining a soft and silky texture, perfect for any recipe.

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How to make pastry cream at home?

• 500 ml of whole milk.
• 100 g of sugar.
• 4 egg yolks.
• 40 g of cornstarch (cornstarch).
• 1 teaspoon vanilla essence.
• A pinch of salt.

Preparation:

• Heat the milk: In a medium pot, pour the 500 ml of milk and heat over medium heat. It is important not to let the milk come to a boil, but rather it should be about to start releasing steam. This will help the cream cook evenly without curdling the mixture.
• Mix the yolks with the sugar and cornstarch: In a separate container, beat the 4 egg yolks with the sugar until you obtain a smooth and slightly thick mixture. Next, add the cornstarch and a pinch of salt, beating again until all the ingredients are well integrated.
• Add the hot milk: Once the milk is hot, add it little by little to the yolk mixture, whisking constantly to prevent the yolks from cooking immediately, which could cause lumps. This process, known as tempering, is key to obtaining a smooth and smooth cream.
• Cook the mixture: Pour the resulting mixture back into the pot and bring to medium-low heat, stirring constantly with a silicone spatula or wooden spoon. It is essential not to stop stirring to prevent the cream from sticking to the bottom of the pot or air bubbles forming, which could alter its texture. Cook for about 5 to 7 minutes, until the mixture thickens considerably.
• Add the vanilla essence: When the cream has reached the desired consistency, remove from the heat and add the teaspoon of vanilla essence, stirring well to combine.
• Cool the pastry cream: Transfer the cream to a container and cover with plastic wrap, making sure the plastic touches the surface of the cream to prevent a thick layer from forming. Let cool to room temperature for a few minutes and then refrigerate for at least an hour.

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Tips to avoid lumps:

• Use good quality cornstarchsince this will help the cream have a smoother texture.
• Whisk constantly throughout the cooking process to prevent ingredients from separating or forming bubbles.
• Do not let the milk boil completelysince excessive heat can affect the texture of the cream.

This Easy and quick pastry cream recipe is perfect for those looking for an impeccable result without complications. With a little patience and the right steps, you will obtain a smooth and delicious cream, ideal to accompany a wide variety of homemade desserts.

*This content had AI intervention and was curated by a specialized journalist from RCN Radio.