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Pastry cream |

Brunch, Vegetarian, Sweet, Cream

A classic cream recipe in French cuisine, usually accompanied with fruit or used as a filling for pastries.

Note

It is possible to put the extract-based flavor directly into the milk, if you are using chocolate as a flavor, add the chocolate after the pastry cream is completely cooked while it is still warm.

Ingredients

Recipe for 750 ml

Pastry cream

500 Ml

Milk

2 Unit(s)

Egg

3 Unit(s)

Egg yolk

125 Gr

Sugar

35 Gr

Cornstarch

20 Gr

Flour

25 Gr

Butter

Possible flavours

1 Tsp

Vanilla extract

1 Tsp

Trablit (liquid coffee extract)

125 Gr

Dark chocolate

Preparation time: 30 min

Pastry cream

Bring the milk to a boil in a large sauce pot.

In a mixing bowl, whisk together the sugar and egg yolks. Add the flour and corn starch (sifted beforehand).

Whisk well to make sure there are not any clumps. Add 70% of the hot liquid to the mixing bowl whisking continually.

Pour this mixture back into the sauce pot and continue to cook while stirring constantly. Once lightly boiling, make sure to continue cooking for a good minute.

Remove pot from the heat and then incorporate the butter as well as your flavour of choice.

Set aside in the fridge, making sure you have covered it with plastic wrap in direct contact with the pastry cream to avoid forming a crust.

Official partners

It is possible to put the extract-based flavor directly into the milk, if you are using chocolate as a flavor, add the chocolate after the pastry cream is completely cooked while it is still warm.

Cooking schedule