The pastry cream recipe is one of the most popular basic preparations of the European bakery. This simple and ingenious custard is perfect to fill cream puffs and cakes, but is also excellent on its own, served with a sprinkle of cocoa powder or fruits!
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- 8 egg yolks, pasteurized
- 14 oz (400 ml) whole milk
- 3 oz (100 ml) heavy cream
- 10 tbsp (140 gr) caster sugar
- 5 tbsp (45 gr) cornstarch
- ½ lemon skin
- 1 vanilla bean
PASTRY CREAM RECIPE
Pour milk and cream in a saucepan. Incise the vanilla bean pour it into the milk. Peel the half lemon, cut and discard the white part of the skin and pour the yellow skin into the saucepan. Finally, place the milk on low heat, until reaches a temperature of about 165-170° F, then turn off the heat and leave the cream and milk to infuse 5 minutes.
YOLKS AND CORNSTARCH
Whereas the milk is on fire, beat the egg yolks with the sugar until mixture is pale yellow and fluffy. Now, add the cornstarch a little at a time, continuing to whip the mixture. Finally, add the milk and cream, sifting it with a fine mesh strainer. Gently stir with a whisk until well blended.
FINISHING
Pour the mixture in the saucepan and place it over medium heat. Stir continuously with a whisk, until the cream is well thickened. Pour the custard into a bowl and cover with plastic wrap, making sure it adheres to the cream to prevent the formation of an annoying film. Store the cream up to 2 days in the refrigerator or freeze up to 1 month.
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AUTHENTIC MERINGUES RECIPE for cakes and semifreddo
PRINTABLE VERSION
- 8 egg yolks, pasteurized
- 14 oz (400 ml) whole milk
- 3 oz (100 ml) heavy cream
- 10 tbsp (140 gr) caster sugar
- 5 tbsp (45 gr) cornstarch
- ½ lemon skin
- 1 vanilla bean
- PASTRY CREAM RECIPE
Pour milk and cream in a saucepan. Incise the vanilla bean pour it into the milk. Peel the half lemon, cut and discard the white part of the skin and pour the yellow skin into the saucepan. Finally, place the milk on low heat, until reaches a temperature of about 165-170° F, then turn off the heat and leave the cream and milk to infuse 5 minutes. - YOLKS AND CORNSTARCH
Whereas the milk is on fire, beat the egg yolks with the sugar until mixture is pale yellow and fluffy. Now, add the cornstarch a little at a time, continuing to whip the mixture. Finally, add the milk and cream, sifting it with a fine mesh strainer. Gently stir with a whisk until well blended. - FINISHING
Pour the mixture in the saucepan and place it over medium heat. Stir continuously with a whisk, until the cream is well thickened. Pour the custard into a bowl and cover with plastic wrap, making sure it adheres to the cream to prevent the formation of an annoying film. Store the cream up to 2 days in the refrigerator or freeze up to 1 month. 
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