This episode I’m sharing with you is one of the most important and basic pastry recipes. This is a classic pastry cream often used in bakeries and restaurants. Today’s version of it is made with flour instead of cornstarch (we will post the other version these coming days)
This cream can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Method:
Add 400 ml milk and 100 gram sugar in a saucepan
Cut the vanilla been in the middle and add it to the milk
Bring to a boil over medium heat
In a clean bowl whisk together the remaining sugar and milk, flour and egg yolks just until the ingredients are fully combined
When the milk comes to a boil remove the vanilla been and drizzle the milk into the bowl in a thin stream while mixing so that you do not cook the eggs
Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom
When the mixture comes to a boil and thickens, remove from the heat
Stir in the butter, mixing until the butter is completely blended in
Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming
Refrigerate until chilled before using
Photography by Julia Janku
