Yummy Fresh Homemade pastry cream

Are you looking for the Yummy and Fresh Homemade pastry cream? Yeah you landed in right Place.

Yummy and Fresh Homemade pastry cream, also known as crème pâtissière, is a versatile and delicious dessert filling that adds a smooth and creamy texture to French pastries and desserts. Made with milk, eggs, sugar, and cornstarch, and flavored with vanilla, chocolate, or other delicious ingredients, fresh pastry cream is the perfect complement to cakes, tarts, and other desserts.

In this blog post, we will explore the history and origin of fresh pastry cream, the ingredients and equipment needed to make it, and some tips and tricks for making perfect pastry cream every time.

Short History and Origin of Fresh Pastry Cream Fresh pastry cream has its roots in French cuisine, where it is commonly used in classic desserts like éclairs, cream puffs, and fruit tarts. The recipe for pastry cream dates back to the 17th century, when French chefs began experimenting with custards and cream fillings for their pastries.

Over time, the recipe for pastry cream evolved and became a staple in French pastry-making. Today, fresh pastry cream is enjoyed all over the world and is used in a wide range of desserts and baked goods.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract

In addition to these ingredients, you will also need the following equipment:

• Medium-sized saucepan
• Whisk
• Mixing bowl
• Fine-mesh sieve

Method

• In a medium-sized saucepan, heat the milk over medium heat until it just starts to steam. Make sure not to boil the milk, as this will result in a grainy texture in the custard.
• In a mixing bowl, whisk together the sugar and egg yolks until pale and frothy. This will take about 2-3 minutes.
• Add the cornstarch to the egg mixture and whisk until well combined. This will thicken the custard and give it a smooth texture.
• Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from cooking. This process is called tempering and it ensures that the custard is smooth and creamy.
• Pour the mixture back into the saucepan and place it over medium heat. Whisk the custard continuously while cooking until it thickens and starts to bubble. This will take about 5-7 minutes.
• Remove the custard from the heat and stir in the vanilla extract.
• Strain the custard through a fine-mesh sieve into a clean mixing bowl. This will remove any lumps or cooked egg bits and result in a smoother custard.
• Place a piece of plastic wrap directly on top of the custard to prevent a skin from forming, and chill the custard in the refrigerator for at least an hour before using.
• And that’s it! You now have a delicious and versatile fresh pastry cream that can be used to fill cakes, tarts, cream puffs, and many other desserts.