Pastry Cream | Pastry 101 | How to make the perfect pastry cream

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Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.

★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Unsalted Butter 20g

★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)

★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.


★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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#hanbitcho #sugarlane #조한빛 #슈가레인 #pastrycream #크림파티시에

[HanbitCho]

The written "recipe + instructions" is in the description section so please take a look!

[equaleyez]

Having made pastry cream lots of times, I can say sifting and mixing the corn starch is the key to have a clean texture! There can be NO lumps

[richardgreenhough]

Grate advice! All those little tips and bits of extra information that make things so much clearer and easier! ❤

[charlenek]

Hi Chef! I just made a mango tart using your pastry cream/almond cream/tart base recipes…. Your pastry cream recipe is really the best I have tried! Thank you 🙏🏻

[amaltolba]

You are absolutely amazing, honest, professional, I really learned alot from you, thank you chef Hanbit

[WaYoong]

Thank you for the video! The cream turned out really well for me! I piped it into tart shells (from another video of yours haha) and added strawberries for my family and they really liked it. Great job 👍🏻

[littleamig]

Lately I've been really considering taking some pastry classes in case my career as a psychologist doesn't seem to work out. If not then ay least I'd know how to make pastries 🥰

[bensicard]

I recently have started experimenting at home with tarts and fillings in my free time and found this and so many of your other videos an invaluable source of information. I tend to be technical and the extra tips you give about incorporating air correctly and tips like that have really helped up my game with other tasty things. Thank you for that.

[anthonynagle]

Brilliant video, easy to understand and follow for my children. Thank you very much

[altori-ryfb]

Your recipe and especially using the immersion blender resulted in the best ever pastry cream. I used a whole vanilla bean cause why not 🤩

[Anon_Anon]

Chef Hanbit, I am from India 🇮🇳, I find your channel super informative, I have tried making Ganache, pastry cream, Pâte Sucree (Tart shells) 2mm, Hazelnut praline, its just awesome. Please keep doing what you do and teach us 🙏

[quekcandy]

Tried and really taste so great. Thanks for sharing.

[cathybaldry]

I just learned a whole new way to make it. Thank you

[이석봉-bx]

This is sooo good! I've tried it twice and both were just like the video. Thank you chef!

[CN-wndw]

Oh my gosh! I made it today and it’s so yummy 🤤. Thank you Chef 🙂

[ikemensan]

Hei hanbit cho. Its been a while since i visited your page. Your cooking expertise really is great tool for newbie like me. I have been using for banana cake and chocolate banana cake for the longest time. It absolutely is the best. Thank you!

[tarryncooke]

Thanks a ton for the tips - such a great help!

[mshalhob]

I’ve made this recipe now it’s easy and so delicious 😋 many thanks 😊

[peterandersson]

I just found your channel and you helped me already with two of my long searched recipes! Thank you for your content and the way you explain for us! Have a wonderful day ☺️

[bichonsarangtube]

어머~~ 고급진 크림~
여기저기 다용도로 쓸수있겠어요~
중간에 이모티영상 넘 재밌어요~~^^
화이팅!!!