Je Mange

“I eat therefore I am”– Culinary Genius

Thursday, June 21, 2007

The Golden Kiwi

On one of our fruit buying excursions in china town we found these. Lighter in colour than the more common kiwi.

The flavour is different and not unappealing. I'd describe it as smoother and subtle.

I'm not sure if these are to be found notoriously unripe as are the others.

I think they might look nice as garnish, intermingled with the darker, greener kiwi, say on a fruit tart.

Tuesday, June 12, 2007

Pastry Cream, Part Deux

Pastry cream is versatile in its ability to assume different flavours. It lends itself to infusion of its liquid (such as cinnamon, vanilla beans & tea to suggest a few). These items could be strained out or left in; the vanilla bean's husk is removed but the seeds remain.

After the cream has been cooked you may also add distinguishing ingredients. Liqueur and extracts are clear choices but more substantial ingredients might also be added: chopped candied citrus peal, roasted coconut, nuts.

Sunday, June 10, 2007

Pastry Cream

Pastry cream is a rich, versatile, easy and quick custard used as fillings in cakes, tarts, éclairs, pies and other pastries. It can be flavoured in any fashion.

Milk 16 oz
Sugar 2 oz
Egg Yolks 5
Cornstarch 1.25 oz
Sugar 2 oz
Vanilla ½ t
Butter 1 oz

  1. Scald the milk and sugar.
  2. Whisk the yolks and sugar, then add the cornstarch and whisk.
  3. Temper the milk into the yolk mixture.
  4. Return to pot and cook over medium heat, stirring constantly.
  5. Cook until thickened and brought up to a boil. To test, stop mixing for a few seconds, the custard should 'blurp'.
  6. Remove from heat and whisk in butter and vanilla. Continue whisking until smooth.
  7. Bladder wrap in saran wrap or a container with some saran wrap placed on top. It is important to protect the cream from air otherwise a skin will form.
  8. Chill until ready for use.