Silky Smooth Crème Pâtissière Recipe

First, temper the *egg yolks*: mix the *milk* and *heavy cream* with half of the *sugar* and bring to a boil. You may also add the *vanilla extract* at this stage.

In another bowl, mix the *egg yolks* with the remaining *sugar* and *cornstarch*. Gradually add part of the hot milk and cream mixture, stirring well. Pour everything back into the original milk and cream mixture.

Cook on low heat, stirring vigorously with a whisk until thickened. Continue cooking for an extra minute while whisking.

Cool the mixture to 45°C (113°F) and use a blender to incorporate the cold cubed *butter*. The result will be a glossy and silky-smooth pastry cream.

Use the built-in program or manual settings on your Cooking Chef XL. One advantage is that you don’t need to temper the egg yolks. Add all ingredients to the bowl, but it’s recommended to pre-mix the *egg yolks*, *sugar*, and *cornstarch* until smooth before adding to the *milk*.

Set the temperature to 100°C (212°F) or slightly higher for large volumes. Use a silicone attachment for soft mixtures; it scrapes the cream gently from the bowl’s sides and bottom. Reduce the temperature to 90-95°C (194-203°F) when the mixture thickens. Once thickened, cook for an additional minute for each liter of liquid.

Transfer to another container, cover with plastic wrap in contact with the cream, and let it cool to 45°C (113°F). Use a blender to blend in the cold cubed *butter*. Your Crème Pâtissière will have an extraordinary silky texture and shiny appearance.