Pastry cream recipe has a huge place in the dessert world. When you think about pastry cream, in the first place, it creates the perception that it is a cream used only in cakes, but it is not. Perhaps the least used place may be cakes.
Where is Pastry Cream Used?
It is possible to use the pastry cream in any recipe with a cream filling. The first things that come to my mind are profiteroles, eclairs, tarts and berliners, for example. Frankly, it is not a type of cream that I prefer very much in cakes because it cannot be used alone except for rare examples in cakes, and it necessitates a second cream for coating such as whipped cream that will not dry or crack.
The cake itself is already difficult and time consuming thing and I do not like to deal with two different creams. Therefore, my favorite cream in cakes is the easiest cake cream ever recipe in recent years. It is both very easy and very light.
I also prefer the pastry cream as a filling material. But of course it is such a delicious cream that there is no need to put it in anything, it can be eaten alone.
Pastry cream has a feature of being both fluid and stable at the same time. The secret is in material proportions. If you want to achieve this perfect consistency, do not negotiate on materials. If you don’t want this perfect consistency, it means that you don’t need this recipe. Instead of tiring yourself with hypothetical and unpredictable changes such as if I substitute this with that and add it to reduce the effect of it, etc. it will make it easier for you to look for other recipes suitable for the ingredients you have.
Does it smell eggy?
For the answer to this question, you can read my description in the lemon curd recipe to reduce the panic caused by all recipes containing more than one egg. If you want me to summarize; it does not smell eggy if you don’t use smelly eggs and if you strictly follow the methods specified in the recipe.
Enjoy the recipe…
- 2.5 cups of milk,
- 3 egg yolks,
- 2 tablespoons of flour,
- 2 tablespoons cornstarch,
- 1/2 cup sugar,
- 2 tablespoons of heavy cream,
- Vanilla with the tip of the knife.
- Take 2 cups of milk, sugar and vanilla in a saucepan, put it on the stove and heat (remove from heat without boiling),
- Meanwhile, whisk the egg yolks, 1/2 cup of milk, flour and cornstarch in a separate bowl until you reach a smooth consistency,
- Add the warmed milk little by little to the egg yolk mixture and whisk it quickly,
- Strain the mixture with a fine strainer and take it back into the sauce pot,
- Cook over medium heat, stirring constantly until set,
- Turn off the heat, add the heavy cream and mix,
- Allow it to cool completely, stirring often to prevent crust.