O Confectioner Creamor in French Custardis one of the most basic confectionery preparations and serves as the base for many fillings.
I’ve made it several times during all this time in the kitchen, and I believe you have too. However, the versions more traditional can be a little intimidating for those who are starting out and, particularly, there is a certain waste of ingredients.
In general, the classic version uses egg yolk e starch as thickeners. Some only use wheat flour, others corn starch and still others use both.
My choice used so much wheat flourHow much starchand of course, the excited. But there were always clear. Lots of egg whites and as much as it pains me: I’ve already had to throw egg whites away because there’s no more space or anything to do with them.
This is my suggestion solves two problems: It is simpler to do than the traditional and there is no waste of eggs!
Yes, she uses whole egg: yolk and white. In other words, no more egg whites left at the end! Yay!
And to simplify? Well, in classical, generally, you have to temper the yolks with a little hot milk, return to the pan and finish cooking. On mine?
Everything goes in the pan at once, without this back and forth. Much simpler, I think at least.
To flavor a Pastry Cream is used vanilla. Again, traditionally it’s with vanilla bean. But it is an expensive ingredient and access is not that easy.
In the video for this recipe, I used vanilla bean because I was going to use it in another preparation. But you can use vanilla extract or vanilla essence. Will they be the same? No. But very similar and depending on where you use it, few people will notice the difference.
Another difference that this Confectioner Cream It has: it is firmer than normal, after it cools down you can pipet it with a piping bag and it will remain stable. And the coloring won’t be as yellowish because of the whites either.
But it is worth remembering that the Yolk color is not indicative of quality or such relevant data, as it is possible to change it based on the chicken’s feed/food. If there is annatto, it becomes more yellow and does not have a significant nutritional impact, it is purely aesthetic.
Practical Pastry Cream (Crème pâtissière)
Makes: 650 g
- 35 g maize starch
- 500 mL leite integral
- 150 g crystal Sugar
- 03 eggs
- 0,5 g refined salt (pinch)
- 1/2 vanilla bean (10mL vanilla extract OR 2-5mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a saucepan mix starch, milk, sugar, eggs, vanilla and salt.
- Place over medium heat and cook for about 3-4 minutes, always mixing with a whisk.
- When it thickens, continue cooking for 1-2 minutes. Try it, it shouldn’t taste like raw starch.
- Remove from pan to another container. If you want, you can pass it through a fine sieve to make the texture smoother and remove any lumps.
- At this point you can beat the mixer to cool and aerate the cream. Or cover to make an ice bath or refrigerate.
- When this cream cools, it becomes very thick to the point that it can be pipetted with a piping bag. If you let it cool, I recommend passing it through the mixer before using.
- Sugar: this version of the cream is not very sweet, it serves as a base for other cream fillings. You can also use it pure and if you want it sweeter, add about 10-20g more. It will depend on your use.
- Vanilla: for the characteristic and classic flavor of pastry cream, I suggest you use the vanilla bean, however, as it is much more expensive, you can make it with essence too.
- Adapted: Stella Parks do Brave Tart.
