Making Vanilla Pastry Cream for your Fruit Tart
Pastry cream is one of the Fundamental recipes everyone should know. This cream is one of the basic for French desserts!
Can not wait for summer to have delicious raspberries, strawberries, and blueberries. Who wants to take a road trip to California to go pick up fresh strawberries from the fields. This pastry cream you can use for eclairs, parfait, and turn it into a diplomat cream and throw some fruits on top. If you would like to make the pastry cream a bit softer you can fold in some whipped heavy cream with some confectioners’ sugar added.
1. Bring to boil the milk and 1/4c. of sugar
2.Whisk together the egg yolk. Stir together the remaining sugar and the cornstarch. Stir the cornstarch mixture into the egg mixture.
3.When the milk comes to a boil pour about 1 cup of the milk into the yolk mixture to temper the mixture. Whisk fast so you do not cook the yolks. Return the mixture to the saucepan and bring to a boil stirring constantly so the yolks do not curdle or scorch on the bottom.
5.Pour into a container and cover with plastic wrap to prevent a skin from forming.
For any pastry lovers I recommend this cookbook and had a chance to work with both Chef Thomas Keller and Sebastien Rouxel in Yountville, California.