Making pastry cream + video

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Pastry cream is a thick cream that is deliciously sweet and tastes like vanilla. It is often used in profiteroles, pies, tomcats and pudding rolls. I love it! And I now show you how to make it very easily yourself with only 5 ingredients and with a step by step video.

Maybe it’s because of the name that puts you off because it looks like you have to be a real pastry chef to make the cream haha. But that is really not necessary because it is not as difficult as it seems. You only need a few basic ingredients such as eggs, milk and sugar. You also need a pan (preferably with a thick bottom), a whisk and some patience. It can sometimes take a while to register. But it’s well worth the wait! Next week I will share a recipe and video what kind of pastry I made with this cream. Also follow me on Youtube to keep up to date with the latest videos. What would you make with this pastry cream?

Tips when making pastry cream:

  • Also use fresh vanilla instead of vanilla sugar for an even more intense taste.
  • Do not set the heat too high while it thickens, otherwise the cream will burn from below.
  • You can also use cornflour instead of flour.

Pastry cream recipe

For approx. 600 ml pastry cream

Ingredients

100 gr sugar
16 gr vanilla sugar
4 egg yolks
50 gr flour
500 ml milk

Preparation:

Mix the sugar, vanilla sugar and egg yolks in a bowl. Whisk together with a whisk. Sift in the flour and stir until incorporated. Heat the milk in a pan. Just bring to a boil and then turn off the heat. Allow to cool slightly otherwise the eggs may solidify as soon as you add this. Gradually add the warm milk to the egg mixture and stir with a whisk.

When everything is mixed, return the mixture to the pan and heat over low to medium heat. Keep stirring with a whisk until the mixture has thickened into a thick custard. This takes about 10 minutes. Be careful not to burn the bottom. Pour the custard into a bowl and cover with foil. Let cool at room temperature and then in the fridge. Once it has cooled down, it thickens a little more. Delicious in a cream puff, tompouce or pudding roll.


Source: Leukerecepten by leukerecepten-nl.
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