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Pastry Cream
Ingredients
- Pastry Cream Recipe:
- 1 1/4 cups (300 ml) milk (whole or 2%)
- 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
- 3 large egg yolks
- 1/4 cup (50 grams) granulated white sugar
- 2 tablespoons (20 grams) all-purpose flour
- 2 tablespoons (20 grams) cornstarch (corn flour)
- 1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)
- For lighter pastry cream fold in 1/2 cup (120 ml) softly whipped cream to cooled pastry cream.
- For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted.
- For Coffee pastry cream add 1/2 - 1 tablespoon instant espresso or coffee powder to the hot milk.
- For Raspberry pastry cream add 1/4 cup (60 ml) (or to taste) raspberry sauce to pastry cream.
- Read more: http://www.joyofbaking.com/PastryCream.html#ixzz585yfwQIT
- Follow us: @joyofbaking on Twitter | joyofbaking on Facebook
Directions
Directions aren't available for this recipe.
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