Pastry Cream is a rich and creamy custard made from milk, egg yolks, sugar and corn starch.
- 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
- 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.
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.
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.
Once it is bubbling, whisk the mixture vigorously at boil for 2 minuttes.
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.
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
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.