Introduction
Pastry cream is one of the most used classic preparations in pastry, being as popular as whipped cream. Its versatility makes it ideal as a filling for cakes, puff pastries, profiteroles and other desserts, and it can even be combined with chantilly to create delicious combinations.
Traditional and simple recipe
Preparing your own pastry cream at home is a simple process, and with this traditional recipe we will show you how easy it can be. Even if you’re short on time, we also offer alternatives such as pastry cream in the microwave and pastry cream in Thermomix, to suit your needs.
Ingredients and preparation
The basic ingredients for the pastry cream include egg, sugar, milk, lemon, cinnamon and fine corn flour. The preparation process is quick, taking just over a quarter of an hour. It’s crucial to control the temperature during cooking to prevent the cream from sticking to the container, but otherwise it’s a simple and rewarding process.
Tips for the cooking process
It is important to remove the cinnamon stick and lemon peel from the milk before pouring it over the mixture of egg yolks, sugar and fine corn flour. During cooking, stir gently and constantly so that the mixture thickens evenly. Once ready, it is recommended to cover the pastry cream with plastic wrap touching the surface to prevent it from forming a hard layer when cooling.
Suggested accompaniments
Freshly made custard can be used in a wide variety of desserts. Some suggestions include puff pastry Neapolitans, millefeuille cake, cream profiteroles, strawberry cake with vanilla cream, apple cake with cloves and cinnamon, among others. The versatility of pastry cream makes it the perfect complement to a wide range of traditional and creative desserts.
