Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, pastry cream/custard. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Custard Cream (pastry cream) is commonly used as a filling for western sweets like cream puffs and éclairs, but don't forget that we can use it for Japanese sweets too! Custard cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.
Pastry Cream/Custard is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pastry Cream/Custard is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pastry cream/custard using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Pastry Cream/Custard:
- Get 200 ml Milk
- Prepare 50 grams Granulated sugar
- Get 20 grams Cake flour
- Make ready 2 Egg yolks
- Make ready 5 cm Vanilla beans
- Get Crème Chantilly (whipped cream)
- Make ready 80 grams Heavy cream
- Take 10 grams Granulated sugar
Pastry cream, often called Creme Patissiere, is a rich and creamy custard for filling eclairs and Cream-filled pastry festivals celebrating the flavor of the authentic Greek pastries are springing up. Pastry Cream or crème patissière is a rich, thick stirred custard, cooked on the stove, made from a mixture of milk or cream, eggs, sugar, flour (roux) and/or cornstarch. This pastry cream or vanilla custard cream recipe is unbelievably quick and easy to make. You can use it as a cake filling, on pies, cupcakes, donuts and so much more.
Steps to make Pastry Cream/Custard:
- Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point.
- Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour.
- Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan.
- Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form.
- It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it.
- …the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat.
- Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.)
- Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff.
- When the sauce from Step 7 has cooled down, pass through a sieve.
- Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little.
- Done.
- Use forCream Puffs (choux a la creme) - - https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry
- Use forEclairs.
This sweet, creamy custard is the classic filling for pastries, tarts, and cakes. Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière). Making everything in house from scratch allows Cream and Custard ultimate control over the quality of the ingredients used. That's why the taste of all our cakes are always on point!
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