Classic Pastry Cream Recipe | Thick and Velvety Cake Cream

The ultimate, luxurious cake cream (also known as a Crème Pâtissière). With a full 12 egg yolks and real vanilla bean, you get a deep, rich flavor and a stable texture. This cream is the foundation for everything from classic layer cakes and "fastelavnsboller" (Lenten buns) to fillings in crisp tart shells and choux pastries.

The Art of Making a Perfect Pastry Cream

The secret to a perfectly smooth pastry cream without lumps or a starchy taste lies in controlled heat and precise timing when combining the ingredients. By tempering the egg mixture with the warm milk before cooking, you ensure a cream that thickens perfectly, holds its shape, and maintains its glossy, velvety texture.

Ingredients

• 1 large vanilla bean

• 1 L Whole milk (for the richest flavor)

• 12 egg yolks

• 300g Sugar

• 80g Cornstarch

Instructions

1. Split the vanilla: Split the vanilla bean lengthwise and scrape out the seeds. Mash the seeds together with a small amount of sugar on a cutting board to separate them.

2. Bring milk to a simmer: Place the milk and the empty vanilla bean in a heavy-bottomed saucepan. Heat until just below boiling, allowing the milk to absorb plenty of flavor from the bean.

3. Whisk the egg mixture: While the milk is heating, whisk the egg yolks, sugar, and vanilla seeds together in a large bowl. Whisk until the mixture is completely light, thick, and foamy.

4. Add starch: Sprinkle the cornstarch over the egg mixture. Important: Fold or stir it into the mixture with a spatula – do not whisk, as this can destroy the texture.

5. Temper the eggs: Remove the empty vanilla bean from the milk. Pour the hot milk into the egg mixture in a thin stream, whisking constantly and vigorously, until the mixture is completely smooth and homogeneous.

6. Thicken the cream: Pour the entire mixture back into the saucepan. Place the saucepan over medium heat and whisk continuously, reaching all the way to the bottom of the pan. When the cream begins to boil, it will suddenly thicken significantly. Let it bubble for about 1-2 minutes while continuously whisking to activate the cornstarch and cook away any raw starchy taste.

7. Cooling: Remove the saucepan from the heat. Immediately transfer the finished cream to a shallow dish or a clean bowl so it can cool down quickly.

Tips for the best result

• Prevent "skin" on the cream: Pastry cream quickly forms a tough skin on the surface as it cools. You can easily prevent this by pressing a piece of plastic wrap directly onto the warm surface of the cream (film-to-cream contact) before refrigerating it.

• Use a heavy-bottomed saucepan: Milk and eggs burn incredibly easily. A good, heavy-bottomed saucepan and a sturdy whisk are your best defense against black flakes in your fine cream.

• Make it extra luxurious (Diplomat Cream): Once your pastry cream is completely cold, you can whisk it to smooth it out again. Then, fold in 2-3 dl of lightly whipped cream. This creates a light Diplomat Cream, which is excellent for layer cakes and tarts.