Lovely Lady Cakes

Wednesday, August 28, 2013

Make easy Pastry Cream + Cake Talk

 This custard is a mixture of cooked milk or cream and eggs.  This is your classic filling in boston cream pie, cannoli, tarts, and the classic french cream puff.  This week I did a fun collab with a Tastemade partner. His name is Jac and he run his YouTube channel thevegetarianbaker. He made the cream puff this week and I filled it with my pastry cream.



Pastry Cream
in a pot warm up
2 c. milk
in a bowl
add 6 eggs
1/4 c. cornstarch
then add 1/2 sugar
pinch of salt
then take the warm milk  and temper into the eggs
this just means slowly add the warm milk and stir to make the eggs become the same temperature as the milk
then return to pot on the stove on medium high heat
when you see the first bubble of a boil take off the heat
3 1/2 tbs. butter
1 tbs vanilla
transfer to a shallow dish and into fridge to cool
i put saran wrap directly onto top of custard so a film doesn't develop
Then top the cream on your favorite dessert.

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