Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Add Butter:
Remove from heat and whisk in the butter until smooth.
Strain and Cool:
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
Serve:
Use the chilled pastry cream as a filling for tarts, eclairs, cream puffs, or any other pastry you desire.
Nutrition Information (per serving, assuming 8 servings):
Calories: 170 kcal
Carbohydrates: 21g
Protein: 4g
Fat: 8g
Fiber: 0g
Sugar: 18g
Sodium: 35mg
Enjoy your rich and creamy Pastry Cream Secret!
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