Pastry Cream
Ingredients
- 4 Egg yolks
- 60g Sugar
- 25g Flour
- 6g Cornflour
- 250g Milk
- 1 Vanilla Pod
- 15g Unsalted Butter
Variation: add 50g Hazelnut/Pistachio Paste; or add 30g of Milk/Dark Chocolate
Instructions
- Combine egg yolks, sugar, flour, and cornflour in a medium bowl and whisk together until smooth.
- In a medium pot, bring the milk and vanilla pod to a boil.
- Pour 1/3 of the hot milk into the egg mixture while whisking simultaneously to temper the eggs.
- Add the warm egg mixture to the hot milk in the pot and cook the mixture over medium heat, whisking constantly, until it thickens and bubbles for 1-2 minutes. Remove from heat.
- Add butter and whisk until smooth and emulsified. If you are adding chocolate or nut paste, do so at this step. It's best to emulsify with a handheld blender to ensure a smooth pastry cream.
- Transfer the pastry cream to a container, cling wrap the surface, and place it in the fridge for 2-3 hours or overnight until completely cooled down.
- Once cooled, loosen the pastry cream by beating it with a spatula and use it to fill desired pastry.
Diplomat Cream
Ingredients
- 1 recipe of Pastry Cream above
- 2 sheets of gelatine
- 100g heavy cream
Instructions
- Bloom (hydrate) the gelatine sheets in cold water.
- Make the pastry cream as described above. At the same time as adding the butter, incorporate the bloomed gelatine (after squeezing out excess water) and whisk until the gelatine is fully melted and integrated. Set the mixture aside to cool in a container with cling wrap in contact with its surface.
- Once the pastry cream is cool and set, use a paddle attachment or spatula to mix and loosen it up. Set it aside.
- Whip the heavy cream until it reaches medium-stiff peaks, then fold the whipped cream into the pastry cream. Use immediately.
Mousseline Cream
Ingredients
- 1 recipe of Pastry Cream above
- 75g Unsalted Butter, softened
Instructions
1. Make the pastry cream as described above. Set it aside to cool to room temperature. Once the pastry cream has cooled, whip the softened butter with a whisk attachment in a stand mixer until fluffy and pale (about 1-2 minutes).
2. Add the cooled pastry cream to the butter in 4 additions, whisking after each addition until fully incorporated. Be careful not to over-whisk as it may curdle.
3. Once a stable and fluffy cream is formed, use it immediately. It will set hard when chilled.
