pastry cream

Directions

1. We bring the milk to a boil with sugar, along with a cinnamon stick, a vanilla pod, or a lemon zest, to allow the flavors to develop. ⏱ ≈ 10 min
2. The cornstarch is dissolved in a small amount of warm milk, then added to the milk in the pot, while stirring with a wooden spoon, to thicken the mixture. ⏱ ≈ 10 min
3. We beat the eggs as if we were preparing an omelette. ≈ 3 min
4. Once the milk starts to simmer, it should be added gradually to the beaten eggs, while stirring constantly with a wooden spoon, to prevent the yolks from curdling. ⏱ ≈ 10 min
5. The cream is poured into the pot and heated over very low heat, while constantly stirring with a wooden spoon, until it thickens. ⏱ ≈ 40 min
6. This cream is prepared in a very similar way to dessert creams; however, the main difference lies in the fact that the thickening agent is maize starch, rather than eggs. ⏱ ≈ 10 min
7. It is mainly used as a filling. ≈ 3 min
8. Some recipes include whipped cream, which allows for the creation of crème Sant Honoré, a type of cream used in certain French desserts. ≈ 3 min
9. This cream is often used as a base for other creams: it simply requires the addition of different flavors or fragrances. ≈ 3 min
10. It can be cooked with other spices, cocoa, coffee…; or it can be replaced with fruit juices, purees… ⏱ ≈ 40 min