Pastry cream

Hello sweet tooths,

Pastry cream is a staple of pastry making, generally flavoured with vanilla. It is mainly used to fill tarts, choux pastry or to fill cakes. Very often, it is accompanied by fruits.

It also serves as a base for making diplomat, mousseline and chiboust creams.

With this recipe, you can fill approximately 6 large tartlets.

Here are the ingredients to make this recipe:

- 4gr powdered gelatine

- 20gr cold water

- 50gr sugar

- 40gr egg yolks

- 10gr flour

- 10gr cornstarch

- 250gr whole milk

- 1 tsp vanilla flavouring

- 20gr butter

Let's get started with the recipe!

Start by pouring 4gr of powdered gelatine into a bowl.

Use the scale spoon to precisely weigh the powdered gelatine. This tool is really great for weighing small quantities, we use it in almost all our recipes! ;-)

Add 20gr of cold water and mix with a spoon. Set the mixture aside.

In a large bowl, pour 50gr of sugar and 40gr of egg yolks, then whisk the mixture until foamy.

Add 10gr of cornstarch and 10gr of flour and whisk again until everything is well combined. Set aside.

In a saucepan, pour 250gr of whole milk with 1 tsp of vanilla flavouring and heat the mixture.

It does not need to boil — if it is steaming, that's perfect. :-)

Once the milk is heated, pour a small amount (about a third) into the previous mixture and whisk to obtain a smooth, liquid mass.

Once the right texture is achieved, pour everything back into the saucepan with the remaining milk and mix again.

This way, we avoid having cornstarch lumps. ;-)

Put the saucepan back on the heat (medium heat) and whisk without stopping until the mixture thickens.

You will see that at first the mixture is quite foamy. It will thicken and there will be less foam on top.

At the first PLOP (82°C), remove the saucepan from the heat, but continue whisking for another minute to make sure the bottom does not burn.

If you want to be sure of your temperature, use the thermometer whisk and set it to 82°C. It will beep once the right temperature is reached. :-)

Then add the gelatine. Mix well so that it melts into the pastry cream.

Once the gelatine is completely melted, add 20gr of butter cut into pieces. This will add richness to our pastry cream. ;-)

Whisk together then pour the mixture into a wide dish so that the pastry cream can cool down quickly.

Place a piece of cling film directly on the surface of the pastry cream. It must be pressed against the cream to prevent a skin from forming on top.

Place the pastry cream in the fridge for a minimum of 3 hours before using it.

After 3 hours, the cream is nice and cold and ready to use! :-) Simply whisk it to loosen it up and give it a smooth, soft texture again.

Find in our assortment ready-to-use tart shells that can be filled with pastry cream and decorated with fruits.

I hope you enjoy this recipe.

Have a wonderful day, sweet tooths!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.