Pastry cream:
Difficulty: **
Pastry cream is one of the most basic recipes from the dessert world. It is easy to make and the technique is very important to master. As well is the base for some other creams, flavours, mousses or fillings. This recipe can keep in the fridge for up to 3 days, properly covered. Is not recommended to freeze it.
Pastry cream can be use for fruit tarts, profiteroles, eclairs, trifles, cake fillings and much more...
You will need:
A sauce pan with a thick base
Whisk
Spatula
Bowl
Flat container
Cling film
Fridge
Basic recipe:
250 g milk or 1 cup of milk
3 medium size eggs
70 g sugar
20 g corn flour
Vanilla extract or 1/4 of vanilla pod
This recipe will give you a small quantity of cream, enough for about 12-15 chouxs or small tart shell.
In a sauce pan place the the milk and a teaspoon of sugar at medium heat. In a bowl place the yolks the rest of the sugar and cornflour and whisk until the sugar is dissolved.
When the milk has boiled pour half of this hot milk into the yolk mix while whisking. (This process is called "tempering" which means you are bringing the temperature up to avoid the yolk over cooking before finishing to cook in the pan.)
Place the hot mix back into the pan with the rest of the milk and whisking bring to a boil. Once the bubbles are forming count one minute per litre of milk. Meaning if you have 250 g milk you are going to cook it for 15 seconds once is boiling.
Once is cooked, add the vanilla extract or vanilla pod; pour over the whole mix into the container and cover with the cling film touching the mix to avoid steam.
Cool dow immediately in the fridge, letting it set for at least one hour.
Once is cold, you will know it was properly cooked if e cling film is removed with out sticking to the cream.
To bring it back to a creamy texture whisk it throughly. You can place it in a piping bag with a plain nozzle.
Varieties:
Flour instead of corn flour
You can replace it for the same quantity. I would only recommend to cook it for double the time.
Chocolate Pastry cream
Add 10% of the milk wait in cocoa powder. Meaning if you have 250 g of milk you add to the the corn flour 25 g of cocoa powder.
Orange pastry cream
Instead of using Vanilla extract, add 1 orange zest per litre of milk.
White, milk and dark chocolate
Per each litre of milk add 20% of chocolate of your preference. Meaning if you have 250 g of milk you are going to add 50 g of chopped chocolate after you take it off the heat, stirring with a spoon until the chocolate has melted.
Raspberry
Once is cold and bring to temperature add a handful of fresh raspberries, crushing them and mixing them through. Use same day.
Diplomat
Add some whip cream to make it lighter.
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