Crème de la Crème


Pastry Cream Cups topped with Bananas Foster

Pastry cream, creme pattissier or creme pat. It's and essential item in the repertoire of all pastry chefs. Simple yet very technique driven, knowing how to make this will be a useful skill to own. I remember the first time I made it. I was just an 11 year old kid. My grandma Carmen used to make it with fresh roasted pumpkin puree. One of the recipes I am sharing in my sponge class. Here is the recipe and a short video of how to make this delicious staple.


Ingredients:

600 g Whole Milk

130 g Granulated Sugar

130 g Egg Yolks

50 g Whole Milk

50 g Cornstarch

11 g Vanilla

100 g Butter


Mix first milk and sugar and bring to a boil (if using vanilla beans add at this time)

Dissolve cornstarch in second milk and mix with egg yolks, mix well

Temper egg mixture with almost boiling milk

Transfer mixture back into the pot passing through a fine strainer

Cook over high heat stirring vigorously with a whisk until it comes to a boil

Add vanilla and butter and transfer to plastic wrap lined sheet pans

Cover with plastic wrap to prevent a sting from forming and cool immediately


#pastrycream #custard #stirredcustard #eggs



Please make sure to leave any comments or questions below. I would love to hear from you or answer any inquiries. Also, feel free to leave ideas for future posts.

0 views
  • Grey Facebook Icon
  • Grey Instagram Icon

1475 S Main Street, Salt Lake City | info@fillingsandemulsions.com  |  Tel. 385-229-4228

© 2018 by Fillings & Emulsions Inc. Proudly created with Wix.com