Pastry cream is a classic
pastry base recipe
that we use
to make different
types of dessert.
It can be a base for a
cream, for example, which
is mixed with
whipped cream to
fill an éclair.
Once cold, it can be mixed
with melted chocolate
and it will turn into a more ganache-like filling,
which also has an excellent
consistency for filling
desserts and cakes.
And I really like to add
butter at the end
to give more structure
to this cream.
Then it's very important to get this
cream, put it back in the mixer and mix it
with the whisk attachment,
until it becomes
creamy again.