Pastry Cream
by
Evelina Melnikova
Pastry Cream is a versatile filling used in a variety of desserts such as éclairs, cream puffs, and fruit tarts.
This recipe takes it up a notch with the addition of white chocolate and rum, giving it a unique and delightful flavor and texture.
- Level
Intermediate
- Cooking
40m
- Overral
55m
- Ready
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Equipment
Hand Blender
Cling Film
Kitchen Scale
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Equipment
Hand Blender
Cling Film
Kitchen Scale
Pastry Cream
Evelina Melnikova
Add 100g of white sugar and 70g of cornstarch to a bowl. Mix to combine
Separate 5 egg yolks
Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter
Add 1tsp of salt and 1tsp of vanilla powder. Mix to combine
Place 750ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil
Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine
Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat
Add 60g of white chocolate and 100g of butter. Mix until melted and incorporated
Transfer to a bowl. Pour a dash of rum
Mix with a hand blender until smooth and creamy
Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready
Fill a piping bag with the pastry cream and use it to fill donuts, tarts, or any other dessert. Enjoy!