Pastry Cream

Pastry Cream

40m

Pastry Cream is a versatile filling used in a variety of desserts such as éclairs, cream puffs, and fruit tarts. This recipe takes it up a notch with the addition of white chocolate and rum, giving it a unique and delightful flavor and texture.

  • Add 100g of white sugar and 70g of cornstarch to a bowl. Mix to combine

  • Separate 5 egg yolks

  • Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter

  • Add 1tsp of salt and 1tsp of vanilla powder. Mix to combine

  • Place 750ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil

  • Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine

  • Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat

  • Add 60g of white chocolate and 100g of butter. Mix until melted and incorporated

  • Transfer to a bowl. Pour a dash of rum

  • Mix with a hand blender until smooth and creamy

  • Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready

  • Fill a piping bag with the pastry cream and use it to fill donuts, tarts, or any other dessert. Enjoy!

Yield 4 cups

  • White Sugar

    White Sugar

    100g
  • White Chocolate

    White Chocolate

    60g
  • Cornstarch

    Cornstarch

    70g
  • Egg

    Egg

    5
  • Vanilla Powder

    Vanilla Powder

    1tsp
  • Milk

    Milk

    750ml
  • Rum

    Rum

    1 dash
  • Butter

    Butter

    100g
  • Salt

    Salt

    1tsp

Equipment

  • Hand Blender

    Hand Blender

  • Cling Film

    Cling Film

  • Kitchen Scale

    Kitchen Scale

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