How To Make Vanilla Pastry Cream | Creme Patissiere
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- čas přidán 15. 09. 2021
- #CremePatissiere #PastryCream #Custard #Banketbakkersroom #PastryFilling #PYsKitchen
Today I will teach you how to make pastry cream, specifically a vanilla pastry cream, also known as Creme Patissiere.
What is Creme Patissiere? Creme Patissiere is a thick custard recipe much like a vanilla filling. This custard recipe is rich, creamy and smooth custard used as custard filling for many desserts, for example fruit tarts, eclair and cream puff. You can make this crème pâtissière, vanilla custard ,pastry cream at home for desserts using simple ingredients.
I used this pastry cream for my tompouce, the dutch version of the mille feuille. Check out this link for the recipe - • How To Make Tompouce |...
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Don't forget though that once the pastry cream starts to thicken you will see bubbles. Once you see bubbles, you must continue to whisk for another 2 minutes. If you don't, then your pastry cream will break down in the fridge and get runny once it cools.
one of my students followed this recipe (against my instruction) and I tasted the flour in his cream. He did not get a 100 on his lab that day. I told him the flour is unnecessary, you only need cornstarch.
😂😂
yes and also the eggs were not tempered here
So u just don’t add the flour
looks perfect!
Thanks!
The best.
thankful to you
Thank you for sharing your awesome and delicious recipe with us!! It’s so YUMMY‼️‼️👍😃✌️
Thank you! 😁
Have tried
So perfect pastry cream, so smooth and creamy. I want to gobble it up by the spoonful. I love these in buns and cakes. Now you need to make a chocolate, strawberry and matcha version 🤣🤣😜😍👍
Hahah of course you will just snack on it. Ooo great idea to make different flavors! 👍
Can u add any type of flavor?
I can just snack on them😁😋😋 my kiddos love Boston cream donuts! Can I use this as its filling?
Yes! You can use this for boston cream donuts 😊
I have a question! What’s the difference between this and the Chinese egg custard? Also thanks for the amazing recipe, I made danish with this! :D
The Chinese custard is more firm, which makes it easier shape. Can be used for steamed buns or Mooncakes. The vanilla pastry cream is more runny and perfect for piping. For example as filling for donuts, cream puffs or mille feuille. ☺️
Can i use rice flour instend of cornstarch?
Yes you can ☺️
How long to sit and cool before using?
Until completely cold.
Warm the milk
What is the heavy cream ?or regular milk?
Regular milk 😊
is Egg is optional??
Egg is not optional in this recipe. You’ll need the egg. 😊
what can i use to replace cornstarch
All purpose flour
Neither flour nor cornstarch belong in a "Pastry Cream!" You will most definitely taste the flour making this recipe! Please call it something else because authentic pastry cream is made with heavy whipping cream, half and half, even whole milk, sugar or sweetener, eggs that are properly tempered (just boiling them will cause them to break!), a pinch of salt and vanilla is optional. Don't waste time and ingredients on this. 😵💫
The only thing she messed up on was the flour, adding heavy cream turns it into diplomat cream :)