Step 1

In a mixing bowl, combine the eggs with a portion of the sugar (about a quarter of the total sugar). This will make it easier to temper the eggs with the hot milk later on.

Step 2

In a saucepan, combine the milk with the remaining sugar. Warm the mixture until it's about to boil.

Step 3

Before adding the cornstarch, dilute it in a separate bowl In about ¼ cup of milk (no need to measure), and dissolve the cornstarch, stirring it into the milk creating a slurry.  Jean-Pierre did not do this on camera, however, if you do it will make it easier to have a lump-free mixture.

Step 4

Add the cornstarch and a pinch of salt to the egg mixture. Mix until smooth.

Step 5

Add the vanilla extract to the mixture.

Step 6

Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. (About 2 ladles worth) This process is called tempering and prevents the eggs from scrambling when introduced to the hot milk

Step 7

Continue adding the hot milk gradually until the egg mixture is warmed.

Step 8

While whisking the milk, pour the tempered egg mixture back into the saucepan with the remaining hot milk.

Step 9

Cook over medium heat, whisking constantly, until the mixture thickens. This will happen quickly, so be attentive.

Step 10

The very moment the mixture has thickened and come to a slight boil, whisk in your butter fast so it doesn’t separate, and remove the pot from the heat.

Step 11

Transfer the hot pastry cream to a bowl.

Step 12

Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. You can then place another plastic wrap over the top of the bowl if you choose to prevent your pastry cream from absorbing and odor from the refrigerator.

Step 13

Allow the pastry cream to cool at room temperature for about an hour. Then transfer it to the refrigerator to chill for at least 2 hours or, ideally, overnight. This will give you the perfect consistency for piping into pastries or using in desserts.

Step 14

The next day, remove the plastic wrap from the pastry cream. It should be smooth and creamy.

Step 15

Give it a quick mix to smooth out any lumps. If desired, transfer the pastry cream to a pastry bag for easy piping into desserts.

Step 16

Your pastry cream is now ready to use. You can pipe it into donuts, use it as a tart filling, or enjoy it in a variety of other delightful desserts from éclairs to Napoleons. It's the perfect creamy complement to your sweet creations.  This homemade pastry cream is a versatile and delightful addition to your dessert repertoire. Its silky texture and rich flavor will elevate any pastry or sweet treat you make. Enjoy!

Step 17

Add 100g (3.5 oz) of finely chopped dark chocolate or chocolate chips.

Step 18

Prepare the basic pastry cream recipe until the milk is heated.

Step 19

Once the milk is hot, remove from heat and stir in the chopped chocolate until fully melted and incorporated.

Step 20

Continue with the original recipe, tempering the egg mixture and combining everything.

Step 21

Add 2 tablespoons of instant coffee or espresso powder.

Step 22

Dissolve the coffee or espresso powder in the hot milk after it's been heated.

Step 23

Continue with the original recipe, ensuring the coffee is well incorporated.

Step 24

Add the zest of 1 lemon, lime, or orange.

Step 25

Infuse the milk with the citrus zest while heating it.

Step 26

Before combining with the egg mixture, strain the milk to remove the zest.

Step 27

Continue with the original recipe.

Step 28

Add 1 teaspoon of almond extract.

Step 29

Along with the vanilla, stir in the almond extract to the finished pastry cream while it's still hot.

Step 30

Mix well to ensure even flavor distribution.

Step 31

Replace half of the milk with coconut milk and add 50g (1.75 oz) of desiccated coconut.

Step 32

When heating the milk, use a combination of regular milk and coconut milk.

Step 33

Stir in the desiccated coconut after combining the egg mixture and milk.

Step 34

Continue with the original recipe.

Step 35

Add 2-3 tablespoons of rum, Grand Marnier, or any other liqueur of choice.

Step 36

Once the pastry cream is cooked and removed from heat, stir in the chosen liqueur.

Step 37

Mix well to ensure the flavor is evenly distributed.

Step 38

Add 150g (5.3 oz) of strawberry puree (you can also raspberries or blueberries).

Step 39

Prepare your chosen berry puree by blending fresh or frozen berries and straining to remove seeds.

Step 40

Once the pastry cream is cooked and removed from heat, fold in the berry puree until well combined.