How to Make Super Quick Homemade Pastry Cream/Custard

Pastry Cream/Custard. This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Most popular custards are used as desserts or dessert sauces and include sugar and vanilla. A very Easy and Simple Custard Cream to be used in many Desserts: Zeppole, Cream Puffs, Cakes, etc. Whenever you need a good Pastry Cream, this is the recipe you want to use.

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, pastry cream/custard. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pastry Cream/Custard is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They're fine and they look wonderful. Pastry Cream/Custard is something which I have loved my entire life.

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

To begin with this recipe, we have to first prepare a few components. You can have pastry cream/custard using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Pastry Cream/Custard:

1. {Make ready 200 ml of Milk.
2. {Get 50 grams of Granulated sugar.
3. {Prepare 20 grams of Cake flour.
4. {Take 2 of Egg yolks.
5. {Take 5 of cm Vanilla beans.
6. {Get of Crème Chantilly (whipped cream).
7. {Make ready 80 grams of Heavy cream.
8. {Get 10 grams of Granulated sugar.

Easy vanilla custard cream recipe to prepare a cream in the French style to fill up eclairs, profiteroles, choux-a-la-creme, and other cake types. Learn in this video about how to make a vanilla custard by using the authentic French pastry cream recipe! Pastry Cream (Vanilla Custard Filling) Recipe courtesy of The Incredible Edible Egg™. Cooking Directions: Beat egg yolks well in medium bowl or glass measure; gradually stir in milk until blended.

Instructions to make Pastry Cream/Custard:

1. Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point..
2. Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour..
3. Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan..
4. Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form..
5. It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it..
6. ...the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat..
7. Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.).
8. Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff..
9. When the sauce from Step 7 has cooled down, pass through a sieve..
10. Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little..
11. Done..
12. Use forCream Puffs (choux a la creme) https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry.
13. Use forEclairs..

Pastry cream is also similar to vanilla pudding except that vanilla pudding usually does not have eggs and is only thickened by cornstarch, very similar to a custard. Bavarian cream is similar to pastry cream except that it is thickened by gelatin instead of cornstarch. So why all the names for basically the same thing? Pastry cream is a classic French stirred custard. This means that the custard is stirred while it cooks on the stove, much like the process of making lemon curd, which results in a smooth and creamy mixture that works well as a filling or sauce.

So that's going to wrap it up for this special food pastry cream/custard recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!