Now that we have made the vanilla purée we can make some pastry cream. I have made this for the Soufflé challenge, but it can of course be used for many other desserts – including Éclairs! The recipe is adapted from Raymond Blanc. I have also used this recipe for my Paris-Brest as below. These were flavoured with chocolate.
Crème Patissière | Pastry Cream
- 500 mls milk
- 6 egg yolks
- 50 g fructose, plus extra for sprinkling
- 5 mls vanilla purée
- 80 g plain flour
- In a medium size saucepan bring the milk to the boil
- Place the egg yolks, sugar and vanilla into a a large mixing bowl and whisk
- Add the flour and whisk in to incorporate fully
- Gradually add the milk while whisking continuously
- Pour the mixture back into the saucepan and over a medium heat, bring to the boil.
- Whisk constantly for 1 minute, to achieve a smooth consistency
- Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
- Leave to cool and then cover with cling film and refrigerate until needed
It is vital to have this recipe as one you can turn to time and time again. Master it as you will use the recipe over and over. Not only to fill choux buns of all sorts and shapes. But it can be adapted to use with cream in other desserts. This custard like pastry essential is just that, essential. And the key to making a good one is patience. Allow the pastry cream to thicken and make sure there are no lumps. Use your imagination and alter the flavour to suit what you are baking. Maybe a little bit of rose water or orange blossom water? Or how about almond extract or cherry flavouring? Maybe even add some liqueur? Really, once you have the base, the possibilities are endless.