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Cream, Pastry.md

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Pastry Cream

  • 1 cup milk
  • 1 cup heavy cream
  • 1/3 cup sugar
  • pinch of salt
  • cornstarch - see note
  • 1 tbsp vanilla extract / bean paste
  • 4-6 egg yolks
  • 3 tbsp butter

Note on cornstarch:

the amount of cornstarch will dictate the final thickness.

  • No cornstarch results in a runny creme anglaise (pouring custard)
  • use 30 grams for a thin pastry cream.
  • use 40 grams for a medium thickness (eclairs)
  • use 50 grams for a firm thickness (cream puffs, creme diplomat, creme chiboust)
  • use 60 grams for creams which will be thinned (mousseline cream, German butter cream)

Instructions

Combine the milk, cream, and vanilla in a microwave-safe dish.

Mix egg yolks, sugar, cornstarh and salt and whisk until smooth.

Heat the cream mixture to a boil and temper the egg mix until incorporated.

Boil carefully for one minute. It's best to do this last boil on the stove while whisking constantly. It can be done in the microwave but the risk of curdling is higher.