Pastry Cream (Creme Patissiere)

Vanilla Pastry Cream (aka creme patissiere, creme patisserie, or creme pat) is silky and delicious - no wonder it's a component of countless desserts. Fruit tarts (like this one), eclairs (step-by-step tutorial here), cream puffs (another tutorial here), Portuguese custard tarts, trifle, profiteroles, mille-feuilles, Boston cream pie, and so many more.   

I've made a lot of pastry cream over the years and this recipe is definitely the easiest.  All the ingredients are placed in a saucepan and cooked together until they thicken.  Strain, chill, and use!  Here's how I make it.   

To begin, place sugar, cornstarch, and a pinch of salt in a heavy-bottomed 2-quart saucepan (like this one).

Whisk them together to break up any cornstarch clumps. 

Add milk.  I like to use whole milk.

Whisk to mix.

Add egg yolks.  Just check out the color of those yolks - it really pays to buy free-range eggs from a local farm.

Whisk to mix.

Add butter.  No need to soften, just throw it in cold. 

Next scrape the seeds from half of a vanilla bean pod.  Cut the pod lengthwise and scrape the seeds out.

Add them to the saucepan.  Now it's time to start heating our mixture.

You can substitute pure vanilla extract if you don't have vanilla bean pods, but wait until the pastry cream is finished cooking before you add it (or it may taste bitter).

Whisk constantly over medium-high heat until the mixture reaches the boiling point.

Continue to boil, whisking constantly, for a full minute.  

Mmm - see how the mixture has thickened?  Now turn off the heat. 

Immediately pass the pastry cream through a sieve.  Actually, you don't have to do this step, but it'll remove any lumps.  

See?  There were some bits of cooked egg and some vanilla bean strands, but not anymore! 

The last step is to cover the pastry cream with plastic wrap, directly on the surface of the cream, and chill completely before using. 

Oh, and don't throw that vanilla bean pod away.  See all those old vanilla bean pods in the jar?  I've been saving them for years to make vanilla sugar.

Every time I use a pod, I put it in the jar...

And whenever the level of sugar in the jar gets low, I top it off with more.  The sugar will absorb the flavor of the vanilla.  I use it for baking and sweetening beverages.

Give it a try!

Items used to make this recipe:

(affiliate links)

• small knife https://amzn.to/3sjWL9G

• pure vanilla extract https://amzn.to/3ovS9fE

• whole vanilla bean pods https://amzn.to/3B67JUp

• heavy bottom saucepan https://amzn.to/3LiRdF8

• mesh sieve https://amzn.to/3LjBYM7

---

Vanilla Pastry Cream (Creme Patissiere or Creme Patisserie)

makes 2 cups

Printable Recipe

Ingredients

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• pinch table salt

• 2 cups whole milk

• 4 large egg yolks

• 2 tablespoons unsalted butter

• seeds of 1/2 vanilla bean pod (or 1 teaspoon pure vanilla extract)

Directions

1. In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients (except vanilla extract, if using), stirring constantly, until it begins to boil; continue whisking for a full minute.

2. Remove from heat and strain through a sieve.

3. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.

Notes

• When using vanilla extract instead of vanilla beans, stir in to thickened pastry cream AFTER it is removed from the heat.

• To make vanilla sugar, place used vanilla bean pod in jar and cover with sugar. Use for baking or sweetening beverages.

adapted from Martha Stewart

Chocolate Truffles

Chocolate truffles are devilishly delicious and deceptively easy to make yourself.  Once you see how it's done, you'll never have to purchase them again.  Come on, I'll show you.

Start with really good chocolate.  We like dark chocolate, but feel free to use milk if you like that better.  Whichever you choose, be sure it's the good stuff - high quality makes all the difference here so don't skimp.  

Chop the chocolate.  I like to use a serrated blade like this one.  It makes very quick work of the job.

I have warm hands so I scoop the chocolate up with a bench scraper to transfer it to a bowl. 

And this is why it's called a bench scraper.  It scrapes up even the smallest bits of chocolate.  It's good for other things too - scooping cut vegetables off the cutting board, frosting the sides of a cake, cutting gnocchi, moving pie crusts, dividing bread dough, and so much more.  I like an all metal one with measurement markings and a handle that doesn't exceed the length of the flade - this one is my favorite.

I also wear disposable gloves to keep the mess to a minimum.  

Weigh the chocolate and place it in a heat-safe bowl.

I've got 8 ounces of chocolate today.

In a small saucepan with a heavy bottom, weigh the same amount of cream.  So that means the chocolate and cream will both weigh the same amount.

If you're trying to figure out how much truffle mixture you need to make, 1 ounce of the truffle mixture will make two tablespoon-size truffles.  Personally, I like them about half that size, but you do you.  

Gently heat the cream until its just about to boil.  You'll notice bubbles form around the sides of the pan.

Pour the hot cream over the chopped chocolate and let them sit, undisturbed, for several minutes.

Whisk until the chocolate and cream fully incorporate.  

Oops - this is what happens when you turn your back for a second and the whisk falls out of  your bowl.  Don't do that.

Strain the chocolate through a sieve to remove any unmelted bits.  Place the chocolate mixture in the fridge to chill for several hours.  If you want to cover the mixture, use a clean tea towel.  DO NOT cover the hot mixture with plastic - condensation will form on the plastic and if it drips into the chocolate mixture, the chocolate will most likely seize (turn into a lumpy, clumpy, irretrevable mess).  

I don't want those lumps of unmelted chocolate in our truffles, but that's how I roll.  Feel free to skip this step.

While the mixture chills, prepare the toppings you want to roll your truffles in.  I used to chop nuts on a cutting board, but that was before I discovered this handy gadget. 

I couldn't decide on one or two toppings so I chose flaked coconut, chopped nuts, unsweetened Dutch-processed cocoa powder, confectioner's sugar (10x), oreo crumbs, and rainbow sprinkles.  Variety is the spice of life!

When you're ready to roll, glove up and grab a portion scoop if you have one.  Like I said before, I like to make small truffles so this #100 scoop is just right.  If you don't have a scoop, use a spoon or melon baller.

Roll a lump of cold truffle mixture in the palm of your hands to form a ball.  The heat of your hands will melt the surface of the chocolate which will enable the toppings to stick.

First up, cocoa powder - that's what truffles are traditionally rolled in, but use whatever toppings you like.  Roll the truffles in the toppings and chill well.

Serve cold and enjoy!

Items used to make this recipe:

(affiliate links)

• disposable food-safe gloves https://amzn.to/3rByZaa

• nut grinder https://amzn.to/3gOlf5X

• #100 scoop https://amzn.to/34k5roU

• footed cake plate https://amzn.to/3guFuFq

• sprinkles https://amzn.to/3uB1F4T

• digital scale https://amzn.to/3oxuFqo

---

Chocolate Truffles

makes 32 truffles (about 1 tablespoon)

Printable Recipe

Ingredients

• 8 ounces high quality chocolate, chopped

• 8 ounces heavy cream

• various toppings

Directions

1. Place chocolate in a heat-safe bowl.

2. In a heavy bottom saucepan, slowly heat cream until just before it boils.

3. Pour hot cream over chocolate; rest several minutes.

4. Whisk chocolate and cream together until completely incorporated; chill uncovered for several hours (or cover with a clean tea towel - do not cover with plastic).

5. Scoop chilled truffle mixture into desired portion size and roll into balls; immediately coat with toppings of your choice. Chill before serving.