Pastry cream is one of the most used basic preparations in pastry and confectionery, either as a filling or as a topping for cakes and pastries. The basic ingredients for its preparation are milk, egg, sugar, starch and flavorings. The amounts of these ingredients and the addition of others that totally or partially replace them allow it to be adapted to the taste and need of each one.
Several very valid options for customize pastry cream They are:
- Use a combination of milk and cream for a creamier result.
- Substitute milk for water for lactose intolerant.
- Reduce or increase the amount of sugar.
- Flavor with lemon, orange, vanilla, cinnamon stick, star anise, cloves or other spices.
- Take advantage of whole eggs instead of just the yolks or a combination of both, for example, three eggs and three yolks for each liter of milk.
- Thicken with refined corn flour (the cornstarch of all life) or wheat, either in its entirety or combining both (half and half).
- Reduce or increase the amount of thickener depending on how the cream will be used.
Four different ways to prepare pastry cream
1. Classic pastry cream
The classic pastry cream open this tour. A recipe that allows the adaptations that we have mentioned in the introduction. It is the one that we recommend that you do to start as it will serve as a starting point to be able to vary according to your taste.
Ingredients for half a liter: 500 ml of whole milk, 1 cinnamon stick, half a lemon, 3 egg yolks, 85 g of sugar, 50 g of refined cornmeal and 15 g of butter (optional).
Elaboration: We infuse the milk by heating it with the cinnamon stick and the skin of the half lemon (important that it does not contain any of the white part so that it does not become bitter) and before it boils we remove it from the heat. In a deep bowl, mix the egg yolks with the sugar and fine corn flour. Add half of the milk (having removed the lemon peel and the cinnamon stick) and stir with a few rods until incorporated. We return to the saucepan and return to the fire. We heat over a low heat while stirring with the rods, without stopping and gently (we do not want to incorporate air). As it gains temperature, the mixture will thicken. It will take about five or ten minutes depending on the type of kitchen we use. When the boil starts we add the butter (if we use it), stir until integrated and remove it from the heat.
Link | Custard cream. Prescription
2. Pastry cream in five minutes
Although a lot we only use the microwave to heat breakfast coffee or food leftovers, this appliance gives a lot if you know how to use it well. One of the recipes that we like to prepare the most in it is the pastry cream in five minutes. It’s a genius and it always works out well. You can not ask for more.
Ingredients for half a liter: 500 ml of whole milk, 2 egg yolks, 90 g of sugar, 40 g of cornstarch or fine corn flour and 15 g of vanilla essence.
Elaboration: In a tall jug we add all the ingredients and beat with an electric mixer until they are integrated and there are no lumps. We strain the mixture while we transfer it to a microwave-safe container. Cook for three minutes at 800 watts of power. Open, stir with a wooden spoon and cook for two more minutes at the same power. We remove from the microwave, stir to give creaminess.
Link | Pastry cream in five minutes. Prescription
3. Pastry cream without milk
Lactose intolerant people are in luck because with this recipe for pastry cream without milk they will be able to enjoy it as much as anyone else. Milk is substituted for water and the result is very, very surprising.
Ingredients for half a liter: 500 ml of water, 40 g of refined cornmeal, 125 g of sugar, 4 egg yolks and a vanilla bean.
Elaboration: In a bowl we mix the refined cornmeal, the egg yolks and half of the sugar, stir with a few rods to form a porridge. We booked. In a saucepan we boil the water and the rest of the sugar as well as the inside of the vanilla bean. We can substitute the vanilla bean for a teaspoon of vanilla essence if we prefer. Once it boils, we add this water with sugar, little by little, to the mixture of the yolks. We stir, strain again for the saucepan and heat until it boils without stopping stirring. Remove immediately and let cool.
Link | Pastry cream without milk. Prescription
4. Pastry cream with Thermomix
A good result is guaranteed if we prepare the pastry cream with Thermomix since the temperature control is absolute with the robot. And that is usually the trickiest point in this recipe, since if we go over the temperature it can grab onto the base of the container. Therefore, if you have Thermomix at home, do not hesitate to use it for this recipe.
Ingredients for one liter: 1 liter of whole milk, 1 cinnamon stick, lemon peel, 6-8 eggs, 200 g of sugar, half a teaspoon of vanilla essence and 25 g of refined corn flour (starch or neutral gelatin).
Elaboration: We flavor the milk by heating it in the Thermomix glass at 90º, speed 1, about 10 minutes, together with the cinnamon stick and the lemon peel. We remove the cinnamon and the lemon and add the vanilla essence, the eggs, the sugar and the refined cornmeal. Mix a few seconds at speed 4 and then program 8-10 minutes at 90º, speed 3. We can use the butterfly for this step, although it is not essential. We strain the cream through the basket and let it cool before using.
Link | Pastry cream with Thermomix
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