French Vanilla Pastry Cream Recipe For You

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In classic french vanilla pastry cream is also known as Crème patisserie, which is a perfect base for desserts like Bavarian creams, mousses, fruit tarts, and ice-cream. To make this simple recipe you can just temper egg yolks with hot milk and gently cook the mixture to get a creamy, smooth, and velvety cream.

If you are running short of time you can make the simple and the quickest desert which is known as custard or egg custard.

Classic French Vanilla Pastry Cream
Classic French Vanilla Pastry Cream

Recipe Of Different Pastry Cream Base

There are many creams in the French term which are quite similar and before using it you have to know the differences.

Crème Chantilly

This cream is basically whipped and sweetened.

Crème Patissiere

This is made with egg yolks and hot fatty milk and this is also a vanilla pastry cream.

Crème Anglaise

This cream is used as a sauce or as pouring custard over deserts thickened with cornstarch and egg yolks.

Crème Legere

It is a combination of Chantilly and pastry cream.

Crème Diplomat

This cream is stabilized with whipped cream, gelatin, and pastry cream and some extra flavourings are added.

French Vanilla Pastry Cream

Classic French Vanilla Pastry Cream
Classic French Vanilla Pastry Cream

This cream is common and used for filling a layered cake and also used for classic profiteroles, chocolate eclairs, and millefeuille. You can some whipped cream and strawberry puree to make it a strawberry mousse. You can also and whipped cream and melted chocolate to the cream to make it a chocolate mousse.

Moreover, you can spread the cream in a pre-baked tart shell and top it with fruits for a fruit tart.

French Vanilla Pastry Cream: Ingredients And Substitutes

As milk is the main ingredient, so you have to use full-fat milk or at least 3% fat. Egg yolks give the pastry cream richness and contribute to colour the final product. It will be better to use light orange colour organic eggs.

Always try to use good quality vanilla paste for pastry cream. It will be better to use vanilla bean paste or you can use vanilla extract.

Cornstarch or cornflour can be used for thickening the pastry cream in addition to the egg, depending upon the need for the cream you want.

Pastry Cream: Ingredients

750 ml whole milk

6 large egg yolks

4 tablespoons cornstarch

150 grams of sugar (granulated)

1 teaspoon vanilla bean paste or vanilla extract

½ teaspoon of salt

French Vanilla Pastry Cream: How To Make The Preparation

Take a heavy bottom saucepan over medium heat. Cut the vanilla bean in half- length to scrape the seed to the milk and boil.

Take a large bowl and pour egg yolks, salt, sugar, and cornstarch with the milk and whisk thoroughly until light and foamy and check that the sugar completely dissolved. Remove the bowl from the heat.

Remove the saucepan from the heat, when it boils. Now, pour some milk in the egg yolks mixture and continuously whisk or stir to avoid eggs from curdling. Pour again half of the milk to the egg mixture for tempering. Once done, add the rest of the milk and transfer it to the saucepan.

Place the saucepan on medium heat and stir continuously to cook the pastry cream. You can see that the liquid will become foamy and finally turn to thick custard.

Take a sieve and pour the custard in it to discard the vanilla beans and curdled eggs, if any. Store it in the fridge after the pastry cream cools completely.