In preparation of choux in the near future… Pastry cream, from Lenotre. The use of Nielssen-Massey Vanilla paste transformed the cream from acceptable to unforgettable. The only change I made is an additional step from Pierre Herme’s recipe which adds the butter when the hot cream has cooled to 60C.
One of these days I’ll add the butter immediately and compare the differences.
Also, from Franscisco Migoya’s blog: a simpler technique to make pastry cream. It makes a minimum of 1 liter though, so I will have to wait for an appropriate occasion. Apparently only pastry cream made with regular flour can be frozen, and only firmer pastry creams will work. There is talk of a ‘floury taste’ so I won’t leap in just yet. Any expertise on successfully freezing pastry cream will be much appreciated in the comments
Adapted from Lenotre
- milk, 500ml
- vanilla bean, split and scraped, 1/2 OR vanilla extract 1/2t
- large egg yolks, 6
- sugar, 135g
- flour, 2T (16g)
- cornstarch, 2T (18g)
- unsalted butter, softened, 57g
Bring milk and vanilla bean to a simmer.