How do you make pastry cream?

Answer 1

Pastry cream can be used for a variety of uses. Specifically it can be piped into items like cream puffs and eclairs to create a creamy filling. Pastry cream is also an essential ingredient in "diplomat cream"- a mixture of pastry cream, whipped cream, Gelatin, and flavoring. This type of cream can be used in items like Napoleons and fruit tarts.

Answer 2

Pastry cream is also called creme patisserie; it is a rich (creamless) custard thickend with lots of cornflour, with an added vanilla pod.

Heat 500ml whole milk with a split and scraped vanilla pod. Infuse for 15 min.

Meanwhile, whip 5 egg yolks with 200g caster sugar, until pale and fluffy. Add 3 tbl of cornflour and whisk again to combine.

Remove vanilla pod from the milk, heat the milk until almost boiling. Slowly pour into the egg yolk mixture, whisking as you pour. Now put this mixture back in the pan and gently heat, stirring constantly until it thickens sufficiently to coat the back of a spoon. Do not boil or it will curdle. Remove from heat. (Some people leave this to cool for 15 min, then stir in 2-3 tbl of butter). Leave to cool, stirring every so often to prevent a skin forming.