White Chocolate Pastry Cream
This pastry cream is exceptionally creamy and tasty due to the addition of white chocolate. It has the best consistency if blitzed in a food processor once set and cold.
Use it as a side to berry compote with granola or to fill a tart shell—go above and beyond decorating it with fresh raspberries.
Chop 50 g of white chocolate into coarse chunks
Scrape off the seeds from ½ vanilla bean
Add 125 g of sugar and 50 g of cornstarch to a medium bowl. Whisk to combine
Add 120 g of egg yolk and whisk for 1m until it turns into a thick paste
Add 500 ml of milk to a saucepan over low heat. Add the vanilla seeds and pod and cook until the mixture starts to steam. Remove from the heat
Temper the egg mixture by adding ⅓ of the hot milk mixture and whisking to incorporate
Add another ⅓ and whisk to combine
Pour it back into the saucepan, along with the last ⅓ of the hot milk mixture. Whisk to combine
Cook over medium-low heat, stirring constantly so the mixture doesn‘t stick. Let it bubble up a little without whisking, then continue to whisk until it is thick. If it thickens too quickly in one place, remove from the heat and whisk
Turn off the heat. Add the white chocolate and whisk until dissolved
Strain the pastry cream through a sieve to catch any egg lumps that may have formed
Cover with cling film, pressing it against the surface of the cream. Refrigerate until cold. The white chocolate pastry cream is ready
Enjoy it with fruit jams or as a tart filling!
Yield 800 g
White Chocolate50 g
Egg Yolk120 g