Tuesday, May 21, 2013

Pastry Cream

Whether I'm in need of a quick filling for a cake or tart, or whipping up some Eclairs, Profiteroles, Bee Sting Cake or Skolebrød, this is my go-to pastry cream recipe! Adapted from Joy of Baking

3 egg yolks*
1/4 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1 1/4 cups milk (whole or 2%)
1 teaspoon vanilla
1/2 cup whipped cream (optional)

1. In a heatproof bowl mix together sugar and egg yolks. Sift together the flour and cornstarch and add to the egg mixture, mixing until a smooth paste forms.
2. In a saucepan bring the milk just to a boil, until it's foamy. Remove from heat and slowly drizzle into egg mixture, whisking constantly. Pour the mixture back into the saucepan.
3. Place the mixture back over medium heat and cook until boiling and thickened. Remove from heat and stir in vanilla. Transfer pastry cream into a bowl and cover with plastic wrap, touching the surface of the cream.
4. Cool mixture to room temperature and then keep refrigerated until needed, up to 3 days. Stir before using to break up any clumps. For a lighter pastry cream fold in 1/2 cup whipped cream to cooled pastry cream.

*Freeze the eggwhites for a later date! Info here.

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