Sunday, August 28, 2011

Pastry cream : crème pâtissière

8 servings

Pastry cream :
25 fl oz milk
6 eggs yolks
5 3/4 oz sugar
3 1/2 oz flour
1/2 vanilla bean

Pour the milk in a saucepan. Squeeze in the vanilla seeds from the vanilla bean.. Add to the saucepan and bring it to a simmer over medium heat.
Meanwhile, whisk the yolks with sugar until the mixture is pale yellow. Whisk in the flour, and pour the hot milk on this preparation.
Pour the mixture back into the saucepan.
Whisk it until the pastry cream comes to a full boil and start to be thicker. Pour into a bowl. Discard the vanilla bean.
Cover the cream with a plastic wrap pressed directly onto the surface of the cream.
Chill it quikly.

When the pastry cream is completely cold, it is ready to be eaten or to be used for another dessert like an eclair, a religieuse or a choux

Advices :
- Of course you can replace the vanilla bean with vanilla extract or another flavor

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