Use Fresh Ingredients: There’s a distinct difference in the flavor and texture when using fresh milk, eggs, and butter.
Whisk Continuously: Ensure a smooth texture and avoid lumps by whisking continuously.
Strain the Cream: Strain the cream to get a smooth and silky texture without any cooked egg fragments.
Cool Correctly: Applying plastic wrap directly to the surface while cooling inhibits the formation of a skin, which can ruin your cream’s texture.
Variations
Chocolate Pastry Cream: Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until melted and well combined.
Coffee Pastry Cream: Dissolve two tablespoons of instant coffee granules in the heated milk mixture before tempering the egg mixture.
Usage Suggestions
Fill Éclairs and Cream Puffs: Pipe the cold pastry cream into éclairs or cream puffs for a classic French dessert.
Layer in Cakes: Use as a rich, creamy filling between cake layers.
Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for an impressive dessert.
In Summary
Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will enhance your baking skills and allow you to create a variety of delectable treats.
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