Crème Pâtissière(Pastry cream)

A basic custard prepared using milk, sugar, egg, butter and starch. Here is the recipe I use, its simple and can be used for various other creations as a base.

When mixed with equal amounts of whipped cream, you get Creme Diplomat, occasionally depending on its use a small quantity of gelatin is added too. You can omit it just use pastry cream and fresh whipped cream for the perfect creamy texture in your desserts.

Ingredients

Full fat milk 300ml

Sugar(A) 15gm

Cornflour 20gm

Sugar(B) 60gm

Egg Yolks 60gm

Vanilla extract 10ml

Butter room temperature 40gm

Method:

1. Combine sugar (A) with the milk and bring to a boil stirring continuously.

2. In a seperate bowl, combine the Sugar(B), yolks, vanilla extract, corn flour and mix it well.

3. Gradually strain the hot milk into the yolk mix in 2-3 intervals, mix well to remove any lumps.

4. Transfer the mix into a saucepan, cook on a low flame stirring continuously.

5.Once it starts to thicken, you will notice that the bubbles tend to get bigger, continue whisking.

6.The mix needs to be cooked well to remove the raw starchy taste.

7. Transfer the mixture scraping all the sides of the pan onto another bowl containing the butter.

8. Mix on a medium speed until the pastry cream has cooled down and all the butter has been well incorporated.

9. Place a cling wrap on its surface to prevent a skin forming on its surface.

10.Store in the refrigerator until use.

For Creme Diplomat: Lightly soften the pastry cream with a spatula and fold in the whipped cream. You can use for layering a cake or even make a layered dessert in a glass :)

Enjoy 😋