Lenotre Pastry Cream
Discover the luscious perfection of Lenôtre Pastry Cream, a classic French recipe that elevates any dessert with its velvety texture and rich vanilla flavor. Infused with aromatic vanilla bean and crafted from simple yet high-quality ingredients like whole milk, egg yolks, and unsalted butter, this timeless custard is a masterclass in fine pastry-making. Perfectly thickened with cornstarch for a silky smooth finish, it serves as the ultimate base for tarts, éclairs, cream puffs, and more. With just 15 minutes of prep time, this luxurious cream can easily be made ahead, chilled, and ready to transform your desserts with its indulgent, bakery-quality taste.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 1 whole Vanilla bean (or vanilla extract)
- 100 g Granulated sugar
- 5 large Egg yolks
- 30 g Cornstarch
- 60 g Unsalted butter
Instructions
Pour the whole milk into a medium-sized saucepan. Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the milk. If using vanilla extract, skip this step and add it at the end.
Place the saucepan over medium heat and bring the milk to a simmer. Once small bubbles form at the edges, remove it from the heat, cover, and let it steep for 10 minutes to infuse the vanilla flavor.
While the milk is infusing, whisk the egg yolks and granulated sugar together in a medium mixing bowl until the mixture is thick, pale, and slightly increased in volume. This should take 2–3 minutes.
Add the cornstarch to the egg yolk mixture and whisk until smooth and free of lumps.
Remove the vanilla pod from the milk (if used) and slowly pour the warm milk into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling.
Once combined, pour the mixture back into the saucepan and place it over medium heat. Stir constantly with a whisk or heatproof spatula, ensuring you reach the edges of the pan to prevent scorching.
Cook the mixture until it thickens and starts to bubble. Continue whisking vigorously for an additional 1–2 minutes to cook out the cornstarch and achieve a smooth, glossy texture.
Remove the saucepan from the heat and immediately whisk in the unsalted butter piece by piece until fully incorporated. If using vanilla extract instead of a vanilla bean, add 1 teaspoon now and mix well.
Transfer the pastry cream to a clean bowl and press a layer of plastic wrap directly onto its surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours before using.
Once chilled, whisk the pastry cream to restore its smooth consistency, and it’s ready to use as a filling or dessert component.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1117 mg | 372% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 125.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 762 mg | 59% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
