Sunday, September 27, 2009

Pastry Cream

Pastry cream is also known as Crème Pâtissière, pastry cream is a thickened custard used to fill sweet pastry cases and choux buns.

Source: Fresh Baked

Makes 350ml

300ml milk
1 vanilla pod, split
3 egg yolks
50 gm caster sugar
2 tbsps cornflour
2 tbsps plain flour
15 gm unsalted butter

Put the milk in a saucepan and scrap in the seeds from the vanilla pod. Bring the milk slowly to the boil and remove from the heat.

In a bowl, whisk together the egg yolks, and sugar and then whisk in the cornflour and flour until the mixture is smooth.

Whisk in the hot milk and then return the mixture to the pan. Heat gently, stirring constantly until the mixture just starts to boil. Simmer for 1 minute, remove from the heat and whisk in the butter. Cover the surface with clingfilm and set aside to cool completely. Use as required.

It is really important to stir the mixture constantly as it cooks so that it thickens but doesn't become lumpy. If this does happen, put the pastry cream in a food processor and process until it is smooth. Always cover the surface of the cream with clingfilm as it cools to prevent a skin forming.


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