Definition:- Pastry cream can be defined as a pudding or thick custard used for filling in confectionery, broadly they can be classified as egg thickened custard or starch thickened custards. In the egg thickened pastry cream, the custard is thickened by the coagulation of egg proteins in milk. whereas in starch thickened custard, the geletinization of starch helps to get the desired thickening to the pastry cream.
the basic recipe of Pastry cream ingredients like milk, cream, sugar, eggs, butter, cornstarch and flavoring agents like vanilla essence or beans,fruit flavors like strawberry, coconuts and chocolates etc.
Basic Recipe of Pastry Cream
Ingredients Quantity
Milk 500ml
Sugar 120 gms
Eggs 3
Eggs Yolks 3
Vanilla Essence few drops
Methods
1) In a neat, clean and dry bowl, lightly beat egg yolks along with sugar, beat whole eggs.
2) Heat milk along with the vanilla essence.
3) combine the egg mixture, cook on a slow fire for about 5 minutes, stirring continuously, till the custard coats the back of a wooden spoon.
4) Cool and use as desired.
Basic Recipe of Pastry Custard
Ingredients Quantity
Milk 500 ml
Sugar 120 gms
Confectioner's Custard 50 gms
Confectioner's custard powder is a flavored cornflour
Methods
1) Heat milk in a pot.
2) In a small amount of milk, blend in the custard powder to make a puree.
3) gradually add the custard liquid in the milk add cook on a slow flame for around 7 minutes, till the custard coats the back of wooden spoon.
4) add sugar when dissolved, cool the custard and use as desired.
Chiffon Pie Fillings
It is a pastry cream in which, the basic pastry cream is folded with beaten egg whites and whipped cream in which gelatin is being added.
Bavarian Cream
it is a pastry cream in which basic pastry cream is folded with equal quantity of whipped cream.
No comments:
Post a Comment