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Sweet Cream Pastry Cream + Chocolate Chip Cookie Crumble (Episode 2: Milk and Cookies Series)

Prep Time 20 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 6
Course: Dessert
Cuisine: American

Ingredients
  

Sweet Cream Pastry Cream
  • 240 ml 1 cup whole milk
  • 60 ml ¼ cup heavy cream
  • 50 g ¼ cup granulated sugar
  • 22 g 3 Tbsp cornstarch
  • 2 large egg yolks
  • 2 Tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ tsp powdered gelatin
  • 2 tsp cold water
Chocolate Chip Cookie Crumble
  • 20 g 1½ Tbsp softened butter
  • 25 g 2 Tbsp granulated sugar
  • 20 g 2½ Tbsp all-purpose flour
  • 10 g 1½ Tbsp mini chocolate chips
  • Pinch fine salt
  • ⅛ tsp vanilla extract

Equipment

  • Saucepan
  • Whisk
  • Mixing bowls
  • Rubber spatula
  • Sheet pan
  • Parchment paper
  • Plastic wrap

Method
 

Sweet Cream Pastry Cream
    Bloom the gelatin:
    1. Sprinkle ½ tsp powdered gelatin over 2 tsp cold water, stir briefly, and set aside while you make the pastry cream.
    Heat the dairy:
    1. In a saucepan, heat 240 ml (1 cup) whole milk and 60 ml (¼ cup) heavy cream over medium heat until steaming but not boiling.
    Whisk the base:
    1. In a bowl, whisk together 2 egg yolks, 50 g (¼ cup) granulated sugar, and 22 g (3 Tbsp) cornstarch until completely smooth.
    Temper:
    1. Slowly whisk the hot milk mixture into the yolk mixture, then return everything to the saucepan.
    Cook:
    1. Cook over medium heat, whisking constantly, until thickened and bubbling. Continue cooking 1–2 minutes after bubbling until the cream coats the back of a spoon and a clean line holds when swiped.
    Finish:
    1. Remove from heat and whisk in 1 tsp vanilla extract and 2 Tbsp sweetened condensed milk.
    Stabilize:
    1. Microwave the bloomed gelatin for 5–7 seconds until fully liquid, then whisk immediately into the hot pastry cream until smooth.
    Chill:
    1. Press plastic wrap directly onto the surface and refrigerate 2–3 hours, or until fully set and sliceable.
    Chocolate Chip Cookie Crumble
      Preheat oven:
      1. Preheat to 325°F (163°C).
      2. Mix crumble:
      3. In a bowl, mix 20 g (1½ Tbsp) butter, 25 g (2 Tbsp) granulated sugar, 20 g flour, a pinch of salt, and ⅛ tsp vanilla until combined.
      Clump:
      1. Use your fingers to squeeze the dough into small separate clumps (see picture for reference).
      Add chocolate:
      1. Gently fold in 10 g (1½ Tbsp) mini chocolate chips.
      Bake:
      1. Spread clumps on a parchment-lined pan and bake 7–9 minutes, until lightly golden.
      Cool:
      1. Let cool completely — the crumble will crisp as it cools.

      Notes

      Tips & Tricks

      Pastry Cream

      • Whisk constantly once thickened — pastry cream sets fast.
      • Cook fully after bubbling to eliminate any starchy taste.
      • Add gelatin while the cream is hot so it dissolves evenly.
      • For piping, briefly whisk chilled cream to loosen before using.

      Cookie Crumble

      • Always squeeze into clumps — loose crumbs bake sandy.

      • Let cool fully before breaking up; texture improves as it sets.

      Storage

      • Sweet Cream Pastry Cream:

         Refrigerate with plastic wrap pressed directly on the surface for up to 3 days.
      • Cookie Crumble:

         Store airtight at room temperature 2–3 days, or refrigerate up to 1 week.
      • Assembled Desserts:

         Best enjoyed within 24–48 hours for the cleanest layers and texture contrast.