Je Mange

“I eat therefore I am”– Culinary Genius

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.


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