Silky Pastry Cream: A Versatile Dessert Essential

Light, silky and delicate basis of culinary art! Cream "Patissier", that is, a pastry chefʼs cream, is an important and necessary component of desserts such as Eclair, Napoleon cake and many other types of cakes, it is added to baked goods, it is a filler for tartlets, baskets, and it is very tasty to stuff pancakes with it. Also, this cream can be eaten simply as a stand-alone dessert, with fruits, berries, chocolate or cookies. It all depends on your imagination. Or you can eat this cream just like that, with a spoon. The most important thing is to stop in time, because this cream can disappear from the pan unnoticed and with tremendous speed.
cook time: 1h
Lucas Halstead
Silky Pastry Cream: A Versatile Dessert Essential

Nutrition Facts (per serving)

149
Calories
4g
Fat
23g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Wheat flour 25 g
Milk 500 ml
Chicken eggs 3 pc
Starch 35 g
Vanilla sugar 15 g

Recipe instructions

Step 1

Step 1
Products necessary for preparing the cream.

Step 2

Step 2
Take 2 eggs and separate the yolks from the whites. 2 yolks will go into the cream, and the whites can be useful for other purposes. Place the yolks in a heatproof bowl, break the whole egg, add sugar.

Step 3

Step 3
The task is to beat these products and get a fluffy, white, homogeneous mass.

Step 4

Step 4
Add flour and starch there. Continuing to beat, we get a thick white and fluffy mass for the cream.

Step 5

Step 5
Add vanilla sugar to warm milk and mix.

Step 6

Step 6
Add vanilla milk to the egg mixture in a thin stream. Mix everything until smooth.

Step 7

Step 7
Place the bowl in a water bath. For a water bath, take a saucepan that fits the diameter of the bottom of the bowl. Fill 1/3 full with boiling water, place the bowl and cook the cream, stirring constantly. IMPORTANT, stir constantly, otherwise you will get a cream with unpleasant lumps.

Step 8

Step 8
As soon as the cream boils, remove from heat. If lumps still form, you will need to rub the cream through a sieve.

Step 9

Step 9
Spread a piece of butter over the surface. The oil will help protect the cream from drying out and forming an unsightly crust when it cools. You can cool the cream by covering the surface with cling film, pressing it so that it sticks to the surface of the finished cream.

Step 10

Step 10
Place the finished cream in bowls or use for other culinary purposes.

Additional rubrics

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