https://www.copymethat.com/r/p9c6yaTYp/how-to-make-pastry-cream-creme-patissier/
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2024-10-03 03:19:52
How to Make Pastry Cream (Crème Pâtissière) chef iso
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Ingredients
- 4 egg yolks (60 grams)
- 380 grams whole milk (1 ¾ cup)
- 100 grams sugar (½ cup granulated)
- 2 tbsp flour
- 2 tbsp corn starch
- ~1 tsp vanilla extract (or ½ vanilla bean)
- optional 2 tbsp of cognac, rum, or brandy
- subheading: For lightening the cream:
- up to ½ cup (120 ml) of heavy cream, whipped to stiff peaks
- subheading: To thicken for filling choux pastries:
- ½ tsp gelatin "bloomed" in cold water
- Using a vanilla bean will give your pastry cream those beautiful black specs, but they can be expensive despite adding less flavor than vanilla extract. If you opt for vanilla beans, it should be for the appearance, especially if you're filling profiteroles where the pastry cream takes center stage.
- A splash of liquor is one of those optional, but not optional ingredients. Yes, you can omit it, but it adds a whole new dimension. If the end product has subtle flavors like in plain profiteroles, don't skip it! Personally, I prefer cognac.
Steps
Directions at chefiso.com
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