Pastry cream for cakes is one of the fundamental preparations for cream puffs, doughnuts, and more, suitable not only for filling cakes but also for numerous pastries. It’s a velvety cream with a delicate flavor and irresistible texture, ideal for accompanying shortcrust pastry and creating unforgettable desserts.
The preparation is very simple and requires only a few ingredients, but with some tricks, it’s possible to obtain a pudding with a smooth and silky consistency, without lumps and without the risk of curdling.
Ingredients:
- 500 ml (2 1/8 cups) whole milk
- 4 egg yolks
- 70 g (1/3 cup) sugar
- 50 g (1/4 cup) cornstarch
- 1 vanilla pod
- 1 lemon
Pastry Cream for Cakes, Cream Puffs, Doughnuts, and More:
- In a small saucepan, heat the milk with the vanilla and, if desired, the lemon zest. It should not boil, but only become warm to allow the flavors to develop.
- In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the sifted cornstarch and mix well.
- Pour the hot milk over the egg mixture, stirring constantly with a whisk to prevent lumps from forming.
- Return everything to the saucepan and cook over low heat, stirring constantly, until the cream thickens. This should take about 5 minutes. As soon as it becomes thick, turn off the heat and transfer the cream to a bowl, covering it with cling film to prevent a skin from forming on the surface.
- With this recipe, you can create a cream that’s excellent for filling cakes, as well as pastries, cream puffs, and baked goods. Try it now and impress everyone with irresistible desserts!
Enjoy!
