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Practical Method to Producing Extraordinary Pastry Cream/Custard

Wishing to eat Pastry Cream/Custard a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna help you with useful procedures on producing a Pastry Cream/Custard like a famous chef made.

Pastry Cream/Custard

We hope you got insight from reading it, now let's go back to pastry cream/custard recipe. To make pastry cream/custard you need 8 ingredients and 13 steps. Here is how you do that.

To cook an extraordinary Pastry Cream/Custard, below are the components required:

  1. Take 200 ml of Milk.
  2. Get 50 grams of Granulated sugar.
  3. Use 20 grams of Cake flour.
  4. Use 2 of Egg yolks.
  5. Take 5 of cm Vanilla beans.
  6. Use of Crème Chantilly (whipped cream).
  7. You need 80 grams of Heavy cream.
  8. Get 10 grams of Granulated sugar.

After readying the ingridients, next you are good to prepare your appetizing Pastry Cream/Custard by following the instructions below:

  1. Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point..
  2. Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour..
  3. Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan..
  4. Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form..
  5. It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it..
  6. ...the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat..
  7. Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.).
  8. Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff..
  9. When the sauce from Step 7 has cooled down, pass through a sieve..
  10. Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little..
  11. Done..
  12. Use forCream Puffs (choux a la creme) https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry.
  13. Use forEclairs..

Starch is available to thicken the liquid as well. Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière). Pastry cream is a versatile sweet filling that is used in many types of desserts. It is used in French pastries cakes (e.g., French strawberry cake), cream puffs, and éclairs, as well as in classic Italian.

Recipe : Pastry Cream/Custard

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