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Crème Pâtissière Called: Pastry Cream

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Crème Pâtissière Called: Pastry Cream

  • 2021-03-31T12:00:00Z
    • 4 / 5
  • Preparation Time
    15 mins
  • Cook Time
    15 mins
  • View
    56

Pastry cream is indispensable for eclairs , profiteroles , German cake and many other cake recipes . The question "What should pastry cream be like and how is it made?" is one of the topics we are most curious about. It is a must-have, a heartache for those of us who cannot get enough of dessert, with its smooth texture and dazzling taste. No matter what is written on it, this cream, which strengthens its taste over time, gets better as it waits, and with its three-day lifespan, it is as if it reminds you that the dessert should be finished immediately. I don't think I need to tell you that a dessert with such a carefully prepared pastry cream has a lifespan of only one day. With a little patience and technical knowledge, you will become the pastry chef of the kitchen and conquer hearts. Now everyone will ask you how to make cake cream, and you will enjoy making delicious cake and wet cake cream !

Now, digest the recipe with all its tips and if you go to the right kitchen and whisk it after cooking and before using it, you will be one step closer to that perfect texture, we say. Here is the must-have for your desserts and cakes with all the tips: Pastry cream recipe . Thank you in advance.

Ingredients

butter
milk
Fame
egg yolk
wheat starch
vanillin
sugar

Follow the directions

1

Step
5 Mins

pbeat-the-egg-yolks-and-half-of-the-sugar-40-g-in-a-separate-bowl-until-the-mixture-turns-light-yellow-and-the-sugar-dissolves-slightlyp

2

Step
5 Mins

pmeanwhile-put-the-milk-with-the-remaining-sugar-40-g-on-the-stove-and-let-it-warm-on-the-lowest-heat-with-the-vanilla-stick-you-cut-in-half-and-added-be-careful-that-this-mixture-does-not-boil-or-form-a-crustp

3

Step
5 Mins

padd-the-sifted-flour-and-wheat-starch-to-the-beaten-eggs-and-sugar-it-may-be-a-dense-mixture-mix-it-with-a-whisk-until-it-is-well-combined-and-you-get-a-homogeneous-mixture-at-this-point-you-will-have-a-light-yellow-mixturep

4

Step
5 Mins

ptake-a-ladle-of-the-milk-that-has-been-heated-on-the-stove-and-slowly-add-it-to-the-mixture-and-let-it-cool-add-half-of-the-milk-to-this-mixture-and-let-it-warmp

5

Step
5 Mins

pbe-sure-to-mix-gently-not-quickly-to-obtain-a-homogeneous-texturep

6

Step
5 Mins

pthen-slowly-add-this-mixture-to-the-remaining-milk-on-the-stove-mix-it-with-a-spatula-at-the-same-time-to-avoid-curdling-while-adding-itp

7

Step
5 Mins

pstart-cooking-the-mixture-by-constantly-stirring-it-with-a-spatula-it-is-important-that-it-is-not-on-high-or-high-heat-so-that-the-entire-mixture-cooks-evenly-and-the-bottom-sticks-from-this-stage-on-do-not-take-your-eyes-off-the-mixture-on-the-stovep

8

Step
5 Mins

ponce-the-mixture-starts-to-thicken-continue-mixing-faster-when-it-reaches-the-consistency-of-the-pudding-check-it-with-a-spatula-and-make-a-line-with-your-finger-on-the-remaining-mixture-on-the-spatula-if-it-is-not-fluid-and-remains-stable-it-means-it-has-consistency-then-remove-it-from-the-stove-quickly-add-the-butter-and-mixp

9

Step
5 Mins

ppour-all-the-mixture-into-a-flat-mold-to-prevent-the-top-from-forming-a-crust-cover-it-with-stretch-paper-touching-the-mortar-after-it-reaches-room-temperature-put-it-in-the-refrigerator-let-it-rest-in-the-refrigerator-for-at-least-1-hour-preferably-3-4-hoursp

10

Step
5 Mins

pthe-cream-will-have-a-thick-consistency-after-taking-it-out-of-the-refrigerator-beat-with-a-mixer-or-whisk-until-the-texture-is-smoothp

11

Step
5 Mins

pyou-can-use-it-as-is-in-any-dessert-recipe-you-wish-or-you-can-obtain-different-and-dense-pastry-creams-by-adding-whipped-cream-or-cold-butter-you-can-prepare-pastry-cream-with-different-flavors-according-to-your-taste-and-the-recipe-you-will-use-enjoy-your-mealp