I have always been scared of making pastries and desserts. It seemed SO precise to me that I never thought I'd be able make them. But one day, I just decided to jump into the challenge. I realized it is just about precise process and practice. Pastry cream is one of the foundational elements of pastries. It is the basic cream that warms everyone's heart. There is perfection in the lightness and the richness of its flavor. It is super easy to make and so delicious you can eat it with a spoon. Most of the pastry cream recipes availabe online offer the use of cornstarch to thicken the mixture. I refuse to use cornstarch if it is not completely necessary. I replaced it with all purpose flour. It changes the flavor of the pastry cream significantly. This recipe is just a teaser for the fruit tart recipe that is coming soon. You can make the pastry cream a day in advance, so make it today! Be prepared for the tart recipe. YASSS.
500 ml heavy cream
140 gr sugar
40 gr all-purpose flour
6 free-range egg yolks
15 gr butter
8 gr vanilla
- Pour the heavy cream and vanilla into a medium-sized pot.
- Heat and bring almost to boil. Remove from the heat and set aside.
- In a separate bowl whisk the egg yolks and the sugar until light and sexy.
- Sieve the flour in and mix well until the flour fully incorporated in the batter.
- Now it's the time for tempering our egg batter.
What tempering eggs means? "tempering" is just a fancy word for the process of mixing two liquids of different temperatures together without altering the texture of the liquids. If we simply pour the hot liquid into the egg mixture you’d end up with scrambled eggs.
- So we start with pouring about 1/4-1/3 a cup of the hot heavy cream into the egg batter, whisking constantly.
- Once incorporated add the rest of the heavy cream.
- Sieve all the mixture back to the pot.
- Cook the mixture over medium heat, whisking constantly. At first, it seems like nothing happens but after a few minutes it will suddenly thickened and slightly boiled.
- Remove from the heat and add the butter. Mix well until incorporate into the pastry cream.
- Pour into a box and chill for at least 2 hours, up to 24 hours. If you keep the cream in a bowl- make sure you cover the cream with a plastic wrap to avoid crust/skin on top. Even if that happens- don't you worry, just remove the top and your pastry cream is lit!