Pastry Cream Recipe (Crème Pâtissière)

In a large bowl, whisk together the sugar and egg yolk with a hand whisk until slightly fluffy, in about 1-2 minutes.

Whisk in the cornstarch, flour, and vanilla until thoroughly combined to form a smooth paste.

Heat milk in a saucepan over medium heat, then remove it as soon as it begins to simmer. Make sure it is just simmering and not boiling.

Slowly pour the warm milk over the egg yolk mixture while whisking vigorously with a hand whisk. This step tempers the egg yolks, and the mixture should start to thicken slightly.

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Specifically, about 1 min after the first boil. It might get lumpy first; don't worry, just keep whisking, and the cream will get smooth and glossy.

If in doubt, strain the pastry cream for a lump-free, creamy end result.

Add room-temperature, softened butter chunk by chunk, and mix with a rubber spatula until completely incorporated. It is worth adding the butter in 3 stages, mixing well after each addition.

The pastry cream must be completely cool before using it in desserts. Place the cream in a shallow bowl and cover the surface with plastic wrap to prevent a skin from forming.

Once cooled, you may need to whisk the pastry cream again to smooth the texture. Don't overmix it, or it can get runny. Whisk a few times until smooth. Use it to fill tarts, eclairs, and cakes.

Any leftovers can be used refrigerated in an air-tight container for 2-3 days.