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Pastry Cream

cook:

3 h

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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.

1 pint

US

original

metric

Picture for Pastry Cream

1 pint

US

original

metric

Ingredients

heavy cream

500 ml heavy cream

sugar

140 gr sugar

all purpose flour

40 gr all purpose flour

free-range egg yolks

6 free-range egg yolks

butter

15 gr butter

vanilla

8 gr vanilla

Free range egg

Free range egg

Directions

Step 1

Pour the heavy cream and vanilla into a medium-sized pot.

heavy cream

500 ml heavy cream

vanilla

8 gr vanilla

Step 2

Heat and bring almost to boil. Remove from the heat and set aside.

Step 3

In a separate bowl whisk the egg yolks and the sugar until light and sexy.

free-range egg yolks

6 free-range egg yolks

sugar

140 gr sugar

Step 4

Sieve the flour in and mix well until the flour fully incorporated in the batter.

all purpose flour

40 gr all purpose flour

Step 5

Now it's the time for tempering our egg batter.

Step 6

So we start with pouring about 1/4-1/3 a cup of the hot heavy cream into the egg batter, whisking constantly.

heavy cream

500 ml heavy cream

Step 7

Once incorporated add the rest of the heavy cream.

heavy cream

heavy cream

Step 8

Sieve all the mixture back to the pot

Step 9

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.

Step 10

Remove from the heat and add the butter. Mix well until incorporate into the pastry cream.

butter

15 gr butter

Step 11

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!

Step 12

YASSS!

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