It is the simplest things that seem hardest to perfect, and créme patisserie or pastry cream is the perfect example of this. There are more hazards and pitfalls on the road to making the perfect pastry cream than most people could imagine. In an effort to make the world a better and sweeter place we guide you through the risks and see you safely to ultimate triumph. Allow us to break down the steps so you can achieve the perfect pastry cream just in time for summer tart season.

What is Creme Pat?

Pastry cream, creme patisserie, or at its most rudimentary, creme pat. All of these monikers denote the same creamy, custard. A simple amalgam of eggs, milk, sugar, and flour or cornstarch. It is one of the most versatile recipes in the pastry chef’s compendium and used to fill all manner of pastry.

Think: cream puffs, eclairs, mille-feuille, even the Bostonian cream pie gets its lush quality from our favorite pastry cream. On its own, it is a triumph, when combined with gelatin and Italian meringue it is transformed into créme chiboust. Créme chiboust is an ethereal cream sturdy enough to fill and decorate cakes. Swap meringue for whipped cream and you’ve just created créme Diplomat a reliable option lightened by the cream and steadied by the gelatin making it the ideal foundation for a classic French fruit tart. Want something even richer? Replace everything but the pastry cream with butter and voila, creme mousseline. It doesn’t stop there, the possibilities are virtually endless making this basic recipe one of the most important to master.

Choose to Infuse

If you thought pastry cream was versatile before, prepare yourselves. From the very beginning of the recipe, the possibilities continue to expand. At this point in the process, you can now choose to infuse your milk with flavorings. Try cinnamon sticks, lavender, or even rosemary.

If you decide to infuse your milk start by bringing the liquid to a simmer. Turn off the heat and add your flavoring of choice. Cover the milk with plastic wrap and allow the infusion process to happen. This takes about 15-20 minutes. Strain the milk and continue normally with the recipe.

Burning the Eggs

We all know the importance of mise en place, however, sometimes preparation can backfire. When mixing sugar and egg yolks always be sure to whisk them together immediately. When you let the sugar and egg yolks sit together without taking the time to mix them thoroughly you run the risk of “burning the eggs.” This happens when the sugar, which is hygroscopic, pulls the moisture out of the egg yolks dehydrating them and leaving hard pieces of egg yolk in your pastry cream.

Temper Temper

Eggs are tricky and nowhere else is that highlighted more than in the production of pastry cream. For that very reason, we always recommend tempering your eggs. To temper, the eggs simply add about half of that hot milk into your well-stirred egg yolk mixture. Pour the milk in slowly, whisking the entire time. This brings your egg yolks’ temperature up gradually and prevents your eggs from cooking too quickly and scrambling.