Metric:
360gr Milk
4 Egg Yolks
100gr Sugar
30gr Flour
( or Corn Starch )
7gr Vanilla Extract
Pinch of Salt
TRADITIONAL FRENCH RECIPE: Use the pastry cream to fill eclairs, layer between sheets of puff pastry, or use it to fill a pretty cake.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. D not reach a boiling point.
02 - In a medium bowl, whisk together the Sugar, Flour, and Salt.
03 - Add the Egg Yolks and whisk until a thick paste is formed. The paste may look crumbly or smooth. As far as the Mixture is thoroughly combined, it will be fine.
04 - Pour in the warm/hot Milk to the Egg Mixture and whisk to combine.
05 - Pour everything back in the pan over medium heat. Whisk constantly until it starts to thicken. This should take a few mintues.
06 - When the Pastry Cream has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
07 - Stir the Vanilla into the Pastry Cream and then pour the Cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked Egg that may be in your Pastry Cream.
08 - Cover the Pastry Cream with a piece of plastic wrap pressed right up against the surface of the Cream and chill completely.
Notes:
- Pastry Cream will keep for several days in the refrigerator. Make sure that it is covered with plastic wrap touching the surface leaving no air in between. This prevents the French Pastry Cream (Crème Pâtissière) from forming a skin.
- For a thicker Pastry Cream add 5 or 10 grams of Flour ( or Corn Starch ).
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| Written by: Uncut Recipes | Disclaimer |
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