Pastry Cream 
Mix, dissolve, and over pot on med-high heat, bring just to boil temp.
milk |
|
sugar |
Whisk,mix and temper
Whisk until light in colour.
egg yolks |
|
whole eggs |
Then sift in, and whip until light in colour
cornstarch |
|
sugar |
Temper mixture then return to heat and stir until thickened.
Finish
Remove from heat and when slightly cooled, blend butter and extract. Store covered to prevent skin.
butter |
|
vanilla extract |
|
Total(!176 Calories/100g !) |
Tea Flavoured Pastry Cream
Add to hot milk and let steep for 10 minutes, before removing tea bag and proceeding.
tea bag per 100ml |
Creme Chantilly
milk |
|
sugar |
egg yolks |
|
whole eggs |
|
cornstarch |
|
sugar |
butter |
|
vanilla extract |
Blend cool pastry cream with
Total(!129 Calories/100g !) |
Deluxe Pastry Cream
milk |
|
sugar |
egg yolks |
|
cornstarch |
|
sugar |
butter |
|
vanilla extract |
|
Total(!201 Calories/100g !) |
Chocolate/Nutella Pastry Cream
milk |
|
sugar |
egg yolks |
|
whole eggs |
|
cornstarch |
|
sugar |
melted chocolate or Nutella |
butter |
|
vanilla extract |
|
Total(!256 Calories/100g !) |
Caramel Pastry Cream
sugar - for the dry caramel |
milk |
|
sugar |
egg yolks |
|
whole eggs |
|
cornstarch |
|
sugar |
butter |
|
vanilla extract |
|
Total(!199 Calories/100g !) |
Make dry caramel from sugar. Over med-high heat, heat sugar until colour starts to turn.
Remove from stove and swirl until desired colour is reached, putting back on the heat occasionally to hasten the process.
Cool slightly by placing pan in some water, add milk and other sugar over low heat until disolved, about ~10 min. Continue with normal procedure.