Great Recipes

👩‍🍳 Instructions

 

1. Whisk the egg yolks and sugar

Place the egg yolks and sugar in a medium-sized mixing bowl.

Whisk them together thoroughly until the mixture becomes smooth, pale, and creamy. Make sure the sugar is well incorporated and there are no large lumps remaining.

Whisking the yolks and sugar before adding the other ingredients helps create a smooth base for the pastry cream.

2. Add the lemon and cornstarch

Add the finely grated lemon zest and fresh lemon juice to the egg yolk mixture.

Then add the cornstarch and whisk everything together until completely smooth. Take a little extra time at this stage to break up any lumps, as this will help you achieve a silky pastry cream later.

The lemon zest provides a fragrant citrus aroma, while the juice gives the cream its fresh, slightly tangy flavor.

3. Gradually add the hot milk

Slowly pour the hot milk into the egg mixture while whisking constantly.

It is important to add the milk gradually rather than all at once. Keep whisking continuously so that the warm milk is incorporated evenly and the egg yolks do not cook or scramble.

Once all the milk has been added, whisk the mixture thoroughly until everything is evenly combined.

4. Cook the pastry cream

Pour the mixture into a clean saucepan and place it over medium-low heat.

Cook the mixture while stirring or whisking continuously, paying particular attention to the bottom and corners of the pan. As the mixture heats up, the cornstarch will begin to thicken the custard.

Continue stirring until the cream becomes noticeably thicker and reaches a smooth, creamy, custard-like consistency.

This usually takes around 5–10 minutes, depending on the heat and the size of your saucepan.

Avoid leaving the mixture unattended, as pastry cream can thicken quickly and may stick to the bottom of the pan.

Once it has thickened, remove the saucepan from the heat immediately.

5. Add butter, if desired

For an especially silky, glossy, and rich pastry cream, add a small knob of butter immediately after removing the saucepan from the heat.

Stir until the butter has completely melted and is fully incorporated into the cream.

This step is optional, but it gives the finished cream an extra-smooth texture and a subtle richness.

6. Cool the cream

Transfer the hot pastry cream to a clean bowl or container.

Immediately place a piece of plastic wrap directly against the surface of the cream. Make sure the plastic wrap is touching the entire surface rather than simply covering the top of the bowl.

This prevents a thick skin from forming while the pastry cream cools.

Allow the cream to cool for a while, then place it in the refrigerator until it is completely chilled.

7. Stir before using

Once the pastry cream is cold, remove it from the refrigerator and give it a gentle whisk or stir.

Chilling can make the cream slightly firmer, so stirring it briefly will bring back its smooth, creamy consistency and make it easier to spread or pipe.

You can now use it as a filling for:

• 🍰 Cakes and sponge cakes

• 🥧 Fruit tarts and pastry shells

• 🥐 Mille-feuille and other layered pastries

• 🍮 Individual dessert cups

• 🧁 Cupcakes

• 🤍 Profiteroles and cream puffs

• 🍋 Lemon-based desserts and pastries

✨ Helpful Tips