This pastry cream is rich, creamy and not too sweet. It is perfect to be used in fruit tarts, eclairs, puffs and other desserts.
Ingredients:
1 1/4 cups (300 ml) milk
1 teaspoon pure vanilla extract
3 egg yolks
50 grams (1/4 cup) granulated white sugar
20 grams (2 tablespoon) all-purpose flour
20 grams (2 tablespoon) cornstarch (corn flour)
1. Whisk the yolks and sugar till it's mixed.
2. Add the flour mixture and whisk again, till you get a smooth paste.
3. Wet a clothe and place it at the table top, and put the medium bowl with your yolk mixture on it. This prevents the bowl from slipping when you do not have a free hand for holding down the bowl later on.
3. Measure out the milk into a saucepan and heat it on the stove, till it just comes to a boil (just starts to foam up). Remove from the heat and very SLOWLY add a little of the hot milk into the egg mixture, constantly whisking while you add. Make sure you keep whisking, and you add the milk slowly, this prevents the eggs from "cooking" and curdling up, which will destroy your pastry cream.
4. When you have combined all the hot milk into the egg mixture, pour the whole thing back into the saucepan, and keep whisking the mixture, till it comes to a boil. Monitor this carefully! For the next 30-60 seconds the mixture will thicken very very quickly. Keep whisking and when it becomes thick, remove from the heat. To play safe you can take off from the heat if you are unsure and if it is not thick enough place it back over the fire. You want to make sure you don't overcook this else it may curdle or become too hard to qualify as cream.
5. Now, stir in the vanilla essence.
6. Transfer into a clean bowl.
7. Immediately cling wrap the pastry cream, with the cling wrap touching the surface of the cream. This prevents a layer from forming on the surface of the pastry cream. Leave it in room temperature to cool. You may then either use it or refrigerate it up to 3 days.
The original recipe is taken from JoyofBaking. You can also use 1/2 vanilla bean in place of vanilla essence. But since i've ran out of it, i used this version.
3 egg yolks
50 grams (1/4 cup) granulated white sugar
20 grams (2 tablespoon) all-purpose flour
20 grams (2 tablespoon) cornstarch (corn flour)
You will also need:
A medium saucepan for heating milk/cooking pastry cream
A wet cloth
Makes about 240ml or 1 cup of pastry cream, enough for a 9 inch fruit tart.
Preparation:
Measure out the all purpose flour and corn starch and whisk together.
Use the hand separation method to separate 3 yolks from the whites. Cling wrap the whites and keep in the fridge for other uses. You can use the whites to whip up some swiss meringue buttercream or macaroons.
Measure out sugar in a medium bowl and add the egg yolks to it.
1. Whisk the yolks and sugar till it's mixed.
2. Add the flour mixture and whisk again, till you get a smooth paste.
3. Wet a clothe and place it at the table top, and put the medium bowl with your yolk mixture on it. This prevents the bowl from slipping when you do not have a free hand for holding down the bowl later on.
3. Measure out the milk into a saucepan and heat it on the stove, till it just comes to a boil (just starts to foam up). Remove from the heat and very SLOWLY add a little of the hot milk into the egg mixture, constantly whisking while you add. Make sure you keep whisking, and you add the milk slowly, this prevents the eggs from "cooking" and curdling up, which will destroy your pastry cream.
4. When you have combined all the hot milk into the egg mixture, pour the whole thing back into the saucepan, and keep whisking the mixture, till it comes to a boil. Monitor this carefully! For the next 30-60 seconds the mixture will thicken very very quickly. Keep whisking and when it becomes thick, remove from the heat. To play safe you can take off from the heat if you are unsure and if it is not thick enough place it back over the fire. You want to make sure you don't overcook this else it may curdle or become too hard to qualify as cream.
5. Now, stir in the vanilla essence.
6. Transfer into a clean bowl.
7. Immediately cling wrap the pastry cream, with the cling wrap touching the surface of the cream. This prevents a layer from forming on the surface of the pastry cream. Leave it in room temperature to cool. You may then either use it or refrigerate it up to 3 days.
The original recipe is taken from JoyofBaking. You can also use 1/2 vanilla bean in place of vanilla essence. But since i've ran out of it, i used this version.
Enjoy :)
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