It is said that the Pastry Cream appeared or took its first steps there in England in the 19th century, but that France was the country that adopted it and was the one that brought it to fame. There are also many different criteria regarding its origin.
What we can say is that with its appearance, desserts have evolved and grown with its use. Given its history, what was also changed was its original recipe , since the first recipe appeared for its composition is not known. We know that the original elements that were used were milk, eggs, sugar and corn flour.
To make this quarantine more constructive and original, we will bring you some recipes for pastry cream so that you can decorate your sweet tables and be inspired with the one you like the most.
1 - A Recipe for Pastry Cream
It's not really complex and the ingredients in general will always be the same. Sugar, milk, eggs, and wheat flour or corn flour.
Ingredients:
500 ml milk
4 yolks
125 gs of sugar
50 gs. cornstarch
preparation:
Place the yolks in a pot and add the sugar. Stirring constantly so it doesn't stick.
Then pour part of the milk previously mixed with the cornstarch, without stopping stirring. We will achieve a homogeneous mixture.
Remove from the heat and let it cool.
Then we will add the rest of the milk, stirring constantly.
Bring to medium heat and without stopping stirring, we will notice that it will thicken. Once thick, remove from heat and allow the preparation to cool, then wrap it with film and put it in the refrigerator until use.
2 - Another Recipe for Pastry Cream
Ingredients:
1/2 liter of milk (whole or skim)
1 Teaspoon vanilla extract
2 eggs
1 teaspoon cornstarch
1 glass of sugar
1/4 teaspoon salt
2 tablespoons of cold butter
preparation:
Mix the sugar with the cornstarch in a bowl.
Mix the milk, the vanilla essence and the salt in another bowl and bring it to medium heat (it does not have to boil)
Pour this mixture to the first and add the eggs. Beat this mixture with the mixer.
Bring to medium heat until it boils. At that moment you will turn off the heat and let it warm to add the butter without stopping stirring and until it melts and integrates.
Lumps can form in some cases, but just by straining the preparation you will solve this issue.
Take to the refrigerator for no less than two hours or until you have to use it.
3 - Another quick recipe to make pastry cream
Ingredients:
250 ml milk
3 eggs
50 gs of sugar
10 gs of flour (4 zeros)
10 gs of cornstarch
vanilla extract
preparation:
Mix the eggs with the sugar and vanilla extract. Then add the flour and cornstarch
Mix at this point with the mixer
Boil the milk and add slowly to the preparation, very slowly to avoid the formation of lumps.
Bring the preparation back to a moderate heat, until it thickens.
Once the preparation is warm, put it in the refrigerator until it cools down.
4- Recipe for custard cannons
We found on YouTube a very rich recipe for fried pastry cream cannons that can be perfect to spend the afternoon with friends or family. Hopefully you like it and put it into practice.
Like any recipe, of course it admits variations . Chocolate pastry cream (just add chocolate to milk until melted). Lemon pastry cream , for which you must add lemon zest to the eggs. Custard with orange , to get this cream, you must add the juice of two oranges to the flour.
It is used for different types of desserts or bills. We already showed that you can fill cannons or bills, but you can also use the pastry cream as a filling for cakes or tarts. Or if you have a sweet tooth, you can eat it with a spoon straight from the bowl. You just have to choose the way that you like the most !!!