The Key to the Ideal Pastry Cream: Silky Smooth & Richly Flavored!

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## The Key to the Ideal Pastry Cream: Silky Smooth & Richly Flavored! 🍮✨

Pastry cream — or *crème pâtissière* — is the velvety, custard-like filling that brings life to so many beloved desserts. From éclairs and fruit tarts to Boston cream pie and cream puffs, a perfect pastry cream should be **silky smooth, lusciously rich, and delicately flavored**. But achieving that bakery-quality texture at home? That’s where a few key techniques come in.

Whether you’re a seasoned baker or a dessert enthusiast ready to try your hand at a classic, this guide will walk you through the essentials to mastering the **ideal pastry cream**.

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### What Is Pastry Cream?

Pastry cream is a **thickened custard** made with milk, eggs (or egg yolks), sugar, and cornstarch (or flour). It’s thicker than pudding, more refined than basic custard, and used as a base or filling in a wide range of pastries.

The goal? A **cream that holds its shape** but still melts in your mouth with every spoonful.

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### Ingredients for Classic Vanilla Pastry Cream

* 2 cups whole milk
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 4 large egg yolks
* 2 tbsp unsalted butter
* 1 tsp pure vanilla extract (or a scraped vanilla bean for extra depth)
* Pinch of salt

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