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.
Add 100 g of white sugar and 70 g 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 1 tsp of salt and 1 tsp of vanilla powder. Mix to combine
Place 750 ml 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 60 g of white chocolate and 100 g 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!
Yield 4 cups
White Sugar100 g
White Chocolate60 g
Vanilla Powder1 tsp