Mastering the Art of Pastry Cream: A Step-by-Step Guide to Making Crème Pâtissière, Bavarian Cream
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Crème pâtissière called Pastry Cream in english is a thick sweet cream used for feeling of tarts, Choux and eclairs. In that video you will learn the proper way of making a delicious pastry cream. Pastry cream is a starch bound custard. Meaning, it is bound with starch to make it thick. They are 3 differents custards. Stirred custard, which is a crème anglaise, Baked Custards which are flans and creme brulee. Starch bound custards that are Pastry Cream, Crème pâtissière, Bavarian cream.
Ingredients
500 milliliters milk
125 grams granulated sugar
1 vanilla bean, split and scraped
20 gr flour
20 gr Corn starch
4 egg yolks
Procedure:
Bring the milk to a boil with the vanilla bean. Work the egg yolks with the sugar until the mixture is pale yellow (blanchir). Sift the flour and cornstarch and add them to the sugar-yolk mixture. Stir to remove lumps. Pour some of the boiling milk into the mixture while stirring, and return the mixture to the saucepan; this is referred to as tempering. Heat the cream over a medium flame while stirring with a whisk. Remember to scrape the bottom and corners of the saucepan to prevent lumps and to keep the mixture from scalding.Cook the milk for 3 minutes after it has come to a boil. Transfer the cream to a stainless steel bowl, placed over another bowl of ice and water, and beat the milk until cool. Cover with plastic wrap or tamponner with butter to prevent the formation of a skin.Place in the refrigerator until cold.
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