Pastry cream or cream patisserie is ubiquitous in baking. This silky,smooth and creamy pastry cream comes handy to fill cream puffs,eclairs,tarts and cakes. Pastry cream stays good up to three days in refrigerator. You can make variation to pastry cream by adding chocolate,vanilla or coffee and i should admit, vanilla is the most popular flavor for pastry cream.
A good pastry chef always strain her pastry cream to get a smooth and silky texture that melt in mouth. I'm filling my eclairs and cream puffs with this rich and thick creamy custard. Will share recipes for eclairs and cream puffs in my next blog ya
Ingredients
1 1/4 cups whole milk
2 tbsp all purpose flour
3 large egg yolks
2 tbsp cornstarch
1/4 cup granulated white sugar
1 tsp vanilla extract
Methods
Sift the all purpose flour and cornstarch. Keep aside
In a heatproof bowl, add the egg yolks and sugar. Stir well.
Add the sifted flour mixture to the egg mixture.
In a saucepan, boil the milk with vanilla extract. Do not let the the milk to over boil just till the milk starts to foam up.
Remove from heat and slowly add the boiled milk to the egg mixture, whisking constantly to avoid the egg from curdling.
Pour the egg mixture to the same saucepan, over a medium heat boil the mixture while whisking constantly. Continue whisking until the mixture thickens. Remove from heat.
Place a strainer over a clean bowl and strain the cooked pastry cream. Place a plastic wrap directly on the top of pastry cream and cover completely to prevent from forming a skin.
Cool to room temperature.
Pastry cream ready to be used to fill up your favorite pastries
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