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Vanilla Pastry Cream
A:
| 250ml | Milk |
| 1/2 | vanilla pod |
| 45gr. | caster sugar |
| 20gr. | cornstarch |
| 2 |
egg yolks |
| 25gr |
total 390gr.
1. Milk in a small pot
2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir
3. Egg yolk with cornstarch combine well mix with the whisk.
4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture.
5. transfer the above back into pot and continue over the medium heat, stirring constantly until the mixture thick.
6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.
| 390gr. | above part Vanilla Pastry Cream |
| 350gr | Whipping cream Whipped Cream |
| 1 | piping bag* |
pic. 1
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Bakingwarehouse
November 27, 2024
there no need to add extra gelatin/gelling agent , cause the vanilla cream content starch and egg yolk as thickener. of course in diplomat cream (vanilla cream added with whipped cream) it will a bit soft if you wanna keep it more firm you can add a very small potion of gelatin leaf into it.