Pastry Cream & Diplomat cream

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Pastry Cream  is a rich and creamy custard made from milk, egg yolks, sugar and corn starch.

 

Pastry Cream

  • 2  cups whole (500 ml) milk
  • 2 teaspoons vanilla-paste
  • 6 large egg yolks
  • 1/3 cup (70 g) sugar
  • 4 tablespoons (40 g) corn starch
  • 1/4 teaspoon salt
  • 3 tablespoon ( 45 g ) unsalted butter diced

Diplomat cream

  • Pastry Cream
  • 1 cup ( 250 ml ) Heavy cream

In a medium saucepan, heat the milk with the vanilla paste over a medium heat, stirring occasionally for about 3-4 minutes, until the milk is very hot and steaming but not boiling

In a small bowl, whisk the sugar, cornstarch, and salt together,  in a medium bowl, whisk the egg yolks until well mix.

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While whisking por about a third of the hot milk over the yolk mixture and whisk very well until combined, add another third of the hot milk and whisk well.

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Whisk in the remaining milk and pour the mixture back into the saucepan, Return the pan to medium heat and whisk constantly until the mixture begins to boil.

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Once it is bubbling, whisk the mixture vigorously at boil for 2 minuttes.

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Remove the pan from the heat and whisk in the butter, a little at a time, Pass the mixture through a fine – mesh strainer.

Spread the pastry cream into a thin layer on a baking sheet, Lay a sheet of plastic wrap directly on the surface. Cool the pastry cream to room temperature, and refrigerate for at least 2 hours and preferably overnight.

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When ready to use, transfer the pastry cream to a bowl and stir to loosen it up. this pastry cream should be used within 3 day’s

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Diplomat cream is another famous variation made of pastry cream and whipped cream

Simply incorporate the pastry cream into the whipped cream.

* Add the cream in the freezer for 15 minutes before whipping it. It gives the cream an even airier and finer texture.

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Comments

7 Comments on Pastry Cream & Diplomat cream

  1. jenny
    2013/01/08 at 11:47 (4 years ago)

    Hey, this looks great! I’ll definitely be giving it a go. How much does this recipe make? And would it freeze OK if I made extra for another time? Thank you 🙂  I love the blog.

    Reply
  2. Sara Ingebrigtsen
    2013/01/09 at 19:57 (4 years ago)

    Hei! 🙂
    Hvor mange gram blir oppskriften ca. når det er ferdig?

    Reply
  3. Marie
    2013/01/12 at 15:25 (4 years ago)

    Hvor mye blir dette? Tenkte å prøve meg på pure platinum blondies, og der trenger man 150 g. Hvis det blir mye til overs, hva kan jeg bruke resten til?

    Super side forresten 🙂

    Reply
  4. Silje Meum
    2014/02/08 at 23:32 (3 years ago)

    Har laget min første batch nå, til min første runde Pure Platinum Blondes. Hadde litt små eggeplommer og tilsatte én ekstra. Fikk i gjengjeld en litt mer gyllen og mer classic custard farge og tykkelse. Er det en fordel å holde lavere varme og beholde den litt tynne, bleke konsistensen? Uansett, det blir “blondies” i morgen. Blir spennende!

    Reply
  5. hatice
    2014/11/15 at 18:14 (2 years ago)

    Hı I’ve been looking at your recipes and your website for awhile now and all of your recipes and photos look delicious. Your photos speak perfectly for your passion. I absolutely adore cooks that make everything from scratch and this always has been my first priority in recipes. There’s tons of recipes I would love to try out and I certainly will be trying them out sooner or later but for now I’d like to make this recipe, I just got one question, how much does this recipe make?

    Reply
    • Team Passion4Baking
      2014/11/21 at 14:30 (2 years ago)

      Hi Hatice, and thank you for your kind words.
      This recipe makes about 500-600 ml crème pâtissière,

      -Team Passion4Baking

      Reply

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